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Carnitas Tamales (red sauce) |
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Serves: 10 Print this RecipeServing Size: 1/4 cup Recipe makes about 2 1/2 cups sauce Use with Carnitas Tamales (Shredded Pork Stuffed Corn Husks) 8 ancho chili 3 1/2 cups warm water 1/2 cup chopped onions 2 cloves garlic, minced 1/4 cup vegetable oil 1 8-ounce can tomato sauce 1 tablespoon dried oregano 1 tablespoon cumin seed 1 teaspoon salt Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Cover chiles with warm water and let stand for about 30 minutes or until softened; reserve and strain the liquid as you drain it from the anchos. Remove stems, seeds, and membranes from chiles. Sauté onion in oil until tender; toss in garlic and sauté when onions are just about tender. Stir in chiles, 2 cups reserved, strained chile liquid, and the remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; cool. Pour into a food processor or blender, cover and puree until smooth. Cover and refrigerate for up to 10 days. Carnitas Tamales (red sauce) is from the Cook'n Mexican collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Enchiladas Sizzlin Steak or Chicken Fajitas Mexican Casserole Mexican Meat Loaf Taco Salad Smothered Burrito Burros Pork Chili Verde Pastel de Papas Mexican Lasagna Carnitas Tamales (red sauce) Carnitas Tamales (shredded pork) Carnitas Tamales (tamale dough) |
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