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Ingredients
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Chile base
Aromatics & seasoning
Finishing
Method
Chile base
- 1
Prepare chiles
Use kitchen scissors or a sharp knife to cut stems off the dried chiles. Split them open and shake or scrape out seeds and most membranes (wear gloves if sensitive).
- 2
Toast chiles (optional)
In a dry skillet over medium heat, toast the chiles 15–30 seconds per side until fragrant but not burned. Remove immediately to avoid bitterness.
- 3
Soak chiles
Place toasted chiles in a heatproof bowl and pour 4 cups of just-boiled water over them. Press them down with a small plate so they stay submerged. Let soak 20–30 minutes until softened.
Aromatics & seasoning
- 4
- 5
Cook tomato
Add the tomato (or 1/2 cup crushed canned tomato) to the pan and cook 2–3 minutes to break down and concentrate flavors.
- 6
Blend chile puree
Transfer the drained softened chiles to a blender. Reserve about 1 cup of the soaking liquid. Add the sautéed onion/garlic/tomato mixture to the blender along with 1 cup of the reserved chile soaking liquid, 1 tsp cumin, 1 tsp oregano, 2 tsp salt, 1 tsp black pepper, 1 tbs vinegar and 1 tsp brown sugar (if using). Blend on high until very smooth. If mixture is too thick, add additional soaking liquid or broth 2–3 tbs at a time to reach a smooth, pourable sauce.
- 7
Simmer sauce
Pour the blended chile mixture back into the saucepan. Add 2 cups chicken or vegetable broth and bring to a gentle simmer over medium-low heat. Taste and adjust salt, sugar or vinegar as needed. Simmer 15–20 minutes, stirring occasionally, to allow flavors to marry and rawness to cook off.
Finishing
- 8
Adjust thickness
If the sauce is too thin for your tamale filling, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 2–3 minutes until slightly thickened. If sauce becomes too thick, thin with a tablespoon or two of broth.
- 9
Final seasoning & storage
Finish with a splash more vinegar if it needs brightness. Cool to room temperature before using in tamale filling or packaging. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.