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Grandma’s Red Chili for Mexican Tamales

Growing up in a Mexican household taught me how to make the most of what I had in my kitchen to create a meal. That is the essence of Mexican tamales.

If you understand a Mexican household, you know grandma did not write down this recipe (and most others that I share on my blog). I had to think back to the moments shared with her in the kitchen, and with help from my cousins, I managed to piece this recipe together.

Over the past few years, we have perfected her recipe, and I think Grandma would approve.

In this post, I’m sharing a recipe my grandma used to make her famous red chili tamales. 

 

 

 

What makes this recipe work

• This chili sauce recipe uses simple and budget friendly ingredients
• Can be used in multiple recipes like, enchiladas and chilaquiles
• Freezer friendly
• Made within 30 minutes
• Can be made vegan with plant based broth/stock

 

Key ingredients

I like using New Mexico Chilies. I think they offer the best flavor with not a lot of heat, but this recipe can also work with Anaheim, California, or Pasilla chilies. As long as they are dried.

The broth or stock used to provide the liquid can be canned or from a carton with or without the juices from the meat you are cooking (if filling with meat). You can also use vegan or plant based broth/stock in this recipe.

 

How I make this recipe

When I am planning to make tamales, the chili sauce is part 2 of my process. These steps can be spread out over 2 days if needed. For example, day 1, I will prepare the filling; day 2, I will prepare the chili sauce and masa.

Here is my process:

1. Cook meat or filling of choice
2. Prepare chili sauce
3. Prepare masa

 

Tips and FAQ’s for making tamales

Always use gloves or plastic bags on your hands when you are removing the chili seeds (or at least make sure you are not touching your face and wash your hands immediate after handling a the dry chilies).

Add a little of the red chili sauce to your plain masa to make a light “orange” color. This gives the masa more flavor and will look nice.

You can purchase ready made masa from a good supplier like a market that makes their own tortillas or a carniceria or Mexican bakery. The trick is to visit them before you need the masa and find out when they stock their refrigerator with the masa, then show up that day as early as possible so you can get the freshest masa. Some will take pre orders for masa.

Making tamales is a lot of work, but I follow my process over a couple of days so that I don’t feel overwhelmed. 

Recruit help, you’ll need it. I like to host a “tamale day”. I pick a day before the holidays get too hectic. We typically do a potluck style meal and sit down at a large table ready to assemble the tamales (all of the steps in my process will have been completed before tamale day).

 

Other recipes you might like to add to this meal:

Slow Cooker Pinto Beans

Calabacitas

 

Tamales are more than just a traditional dish – it’s a reminder of generations of family, good food, and time spent together. It’s how our culture prepared food with what their environment had to offer. So as you prepare to enjoy this classic dish, let us also take the time to appreciate the rich history that is at the core of Latin American culture. Pasarlo bien!

 

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