I am usually not one to write reviews. But me and my family make tamales every year. 30 some dozen...
The red chile sauce... California and new mexico chile pods, garlic, cummings, salt and pepper.
We pour hot boiling water over the clean and seeded pods and let sit till plumped. Add pods 4 at a time to a blender, 2 garlic cloves, salt, pepper and 1/2 tsp cummings seeds. Use some water from the chile pods so it will blend. Do this about 4 times. Put threw a sive. Warm the sauce in a pot and bring to simmer. Don't boil. Chile sauce becomes hotter (taste) as you cook it. you may add some ground chile powder if you want. Cool sauce and add to meat.
Also add a little sauce to your masa for extra flavor, along with juice from the meat. Also salt your masa. When steaming them you will lose the salt in them. Never add sour cream to the masa. Work your masa (blend) very good, this can take up to 20 minutes by hand. Your tamales will come out fluffier.
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I am usually not one to write reviews. But me and my family make tamales every year. 30 some...