"This is a wonderful marinade for pork tamales. Just blend the chilies with some water and oregano, and mix with pork before assembling tamales." — J3NET
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dried red chile peppers - washed, with stems and seeds removed
dried, crushed Mexican oregano
salt to taste
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 the mixture...It worked for me along with lot's of garlic.
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 to a boil, cook peppers at least 10 or 15 minutes. Remove peppers from water, add to blender, add just enough of reserved cooking liquid to blend. You will need to blend these for a really really long time. When you think they are done, blend them again. Strain through a fine mesh strainer, and you will have perfect red chili!
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". Much, much tastier.
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 soak and maybe use chicken or beef broth for liquid. Over all it did not make a good sauce for tamales. Maybe someone else will have better luck
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chile for Tamales
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 9
** Calories from Fat: 1
These authentic Mexican tamales are rich and satisfying.
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