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My review
Chile for Tamales
J3NET
"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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Ingredients
10 m servings 9 calsOriginal recipe yields 6 servings (6 cups)
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Per Serving: 9 calories; 0.1 g fat; 1.9 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 389 mg sodium. Full nutrition
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Read all reviews 77 Ratings
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Most helpful positive review
12/30/2004
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...
Most helpful critical review
1/5/2007
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...
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12/30/2004
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...
1/5/2007
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...
1/2/2010
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"....
5/24/2010
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.
12/18/2004
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...
2/11/2018
I used this for chicken instead of pork and it turned out pretty good. As others have noted, you must bring the chile's back to life by soaking them in hot liquid. On that note, next time I will...