Tamales With Enchilada Sauce Recipes

Steps:

• Remove stems and seeds from dried chili peppers.
• Place peppers in a single layer on a baking sheet.
• Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
• Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
• Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
• Add garlic, cumin and salt.
• Cover and blend until smooth.
• In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
• Carefully stir in blended chili mixture.
• Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.
• Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.

Steps:

• Seed the chiles, rinse and set aside. Bring 4 cups of water to a boil. Remove from heat and add the chilies, pushing them down with a spoon so they are fully submerged.
• Cover and let stand for 30 minutes.
• Meanwhile, in a saucepan over medium heat, boil the onions in water until soft, about 25 minutes. Drain. Or alternatively you can put the onions under the broiler to blacken.
• Remove the soaked chiles from the water, reserving 2 cups of the liquid. In a food processor, blend the chilies, onions and garlic until pureed.
• In a saucepan over medium heat, heat the oil. Stir the cumin into the hot oil, being careful not to burn it.
• Add the chile mixture and simmer for 3 minutes. Add 1 cup of the stock, 1 cup of the reserved chile liquid and the tomatoes.
• Add just enough additional stock and reserved liquid to make a sauce the consistency of thin gravy.
• Add the 2 T sugar and 1/2 T salt and cook for 10 minutes longer, stirring occasionally, until the sauce is the consistency of a thin gravy.
• Taste and add more salt and sugar if needed.
• Set aside to cool. Store in an airtight container in the refrigerator for 4 to 5 days, or in the freezer for 2 to 3 months.