Tamale Sauce

Transform your tamales into a show-stopping dish with this rich and flavorful tamale sauce, designed to elevate every bite. Made with a dynamic blend of dried ancho and guajillo chiles, this sauce boasts a smoky, slightly spicy depth that’s perfectly balanced by the tang of apple cider vinegar and aromatic spices like cumin, oregano, and chili powder. Slow-simmered with crushed tomatoes, garlic, and chicken broth, the result is a velvety, vibrant sauce that pairs beautifully with your favorite tamales, enchiladas, or even as a versatile topping for grilled meats. Quick and easy to prepare in under an hour, this homemade tamale sauce is a game-changer for lovers of authentic Mexican cuisine.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 4 pieces dried ancho chiles
• 2 pieces dried guajillo chiles
• 2 tablespoons vegetable oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 15-ounce can crushed tomatoes
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 tablespoon apple cider vinegar

Directions

Step 1

Remove the stems and seeds from the dried ancho and guajillo chiles. Rinse the chiles under cold water to remove any dirt or impurities.

Step 2

In a medium saucepan, add the cleaned chiles and enough water to fully submerge them. Bring the water to a boil, then reduce the heat to a simmer. Cook the chiles for 10 minutes or until softened. Drain and set aside.

Step 3

Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Transfer the softened chiles, cooked onion and garlic, crushed tomatoes, and chicken broth to a blender. Blend on high until the mixture is smooth, ensuring no pieces of chile remain. Strain the sauce through a fine mesh sieve if a smoother consistency is desired.

Step 5

Pour the blended mixture back into the skillet. Stir in the ground cumin, dried oregano, chili powder, salt, and ground black pepper. Simmer the sauce over medium-low heat for 15-20 minutes, stirring occasionally.

Step 6

After simmering, stir in the apple cider vinegar for a touch of tanginess. Taste the sauce and adjust the seasoning as needed. If the sauce is too thick, add a small amount of chicken broth or water to reach the desired consistency.

Step 7

Remove the sauce from heat and allow it to cool slightly. Serve warm over tamales or use as a dipping sauce on the side.

Nutrition Facts

Serving size	1143.1 grams (1143.1g)

Amount per serving	% Daily Value*
Calories	604

Total Fat 33.40g	43%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 3609mg	157%
Total Carbohydrate 74.20g	27%
Dietary Fiber 25.70g	92%
Total Sugars 18.30g
Protein 19.80g	40%

Vitamin D 0IU	0%
Calcium 235mg	18%
Iron 11mg	62%
Potassium 2766mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 11.7%

Carbs: 43.9%