Carnitas Tamales (red sauce)

Serves: 10
Total Calories: 55


8 ancho chili
3 1/2 cups warm water
1/2 cup chopped onion
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


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.

Nutritional Facts:

Serves: 10
Total Calories: 55
Calories from Fat: 48

This Carnitas Tamales (red sauce) recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.

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