Chile for Tamales

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"This is a wonderful marinade for pork tamales. Just blend the chilies with some water and oregano, and mix with pork before assembling tamales."
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10 m servings 9 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 9 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Wash dried peppers and remove stems and seeds. Place in a blender or food processor with the water, oregano, garlic, and a pinch or two of salt.
  2. Blend on high until peppers are thoroughly pureed, pulsing occasionally. Adjust seasoning with salt, if needed.



Yes you should soak the chilis before...Add them to a pan and bring to a boil cover and let soak for 30 minutes I did! But strain that soaking water and gradually add to your blender to blend th...

You definitely need to cook the peppers in the water before blending them. Add 3 or 4 chicken bouillon cubes and one coarsely chopped onion to the water, along with the other ingredients, bring...

This was ok. I had to modify a lot. I used New Mexico chilis, and when blending, I added powdered cumin, and chicken bullion. In a pot, I let simmer for a few minutes to get the flavors "marry"....

Maybe I made a mistake but 5 cups of water seemed a bit much for my margaretta blender. Also was I suppose to soak the pods because blending they just broke them up. Anyway if I try again I will...

This recipe was a good starting point, I agree you need to either cook or soak the chiles, i soaked mine in about 1.5 cups of pork stock, seemed to work pretty well.

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