Chile for Tamales

Rating: 3.63 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This is a wonderful marinade for pork tamales. Just blend the chilies with some water and oregano, and mix with pork before assembling tamales.

By J3NET

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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
6 cups
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Blend on high until peppers are thoroughly pureed, pulsing occasionally. Adjust seasoning with salt, if needed.

Nutrition Facts

Per Serving:
9 calories; protein 0.3g; carbohydrates 1.9g; fat 0.1g; sodium 389.5mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

VREYES
Rating: 4 stars
12/31/2004
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 the mixture...It worked for me along with lot's of garlic. Read More
Helpful
(26)

Most helpful critical review

MUSIC_MINX
Rating: 3 stars
01/05/2007
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 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! Read More
Helpful
(18)
8 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
VREYES
Rating: 4 stars
12/31/2004
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 the mixture...It worked for me along with lot's of garlic. Read More
Helpful
(26)
MUSIC_MINX
Rating: 3 stars
01/05/2007
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 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! Read More
Helpful
(18)
Sussi
Rating: 2 stars
01/02/2010
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". Much much tastier. Read More
Helpful
(12)
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DMOMMYOF3
Rating: 3 stars
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 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 Read More
Helpful
(6)
Bethany Behrle
Rating: 4 stars
05/25/2010
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. Read More
Helpful
(6)
Rosanne Caravella
Rating: 4 stars
12/30/2018
It was very authentic. Not as much heat as i expected be sure to wear gloves when preparing the peppers Read More
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Diane Mccool-Sanders
Rating: 5 stars
03/09/2017
Perfect! Read More
Soup Loving Nicole
Allstar
Rating: 4 stars
02/11/2018
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 re hydrate them in stock and then use that instead of water. I wanted to make as written the first go around but I think using stock instead of water would bump this 4 star rating to a 5. This made delicious tamale filling! Read More
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