Editor's note: Use this recipe to make Norma Naranjo's Tamales .
Mrs. Naranjo says, "A lot of these traditional dishes are being modernized. You see chefs putting spices and things in their red chile. My grandmother only used salt. I only use salt. This sauce can also be used to make red meat chile or chile filling for tamales, or to give thickness and smoky fire to other soups and stews."
Recipe information
Yield
Makes about 4 cups
Ingredients
Preparation
Step 1
1. Preheat the oven to 350°F. Place a baking sheet in the oven until hot. Put on rubber gloves and remove the stems and seeds from the chiles. Pull the baking sheet out of the oven and use tongs to arrange the chiles on it in a single layer. Slide back in the oven and roast until the chiles are fragrant, about 5 minutes.
Step 2
2. Remove from oven and use tongs to transfer the chiles to a heatproof bowl. Add enough boiling water to cover the chiles and allow to sit until cool, 30 to 40 minutes. Transfer the peppers and 3 cups of the soaking liquid to a food processor or blender. Reserve the remaining liquid. Blend or process the chiles until smooth.
Step 3
3. Warm the oil over medium heat. Whisk in the masa harina. Reduce the heat to low and slowly add the pureed chiles, whisking constantly. Slowly whisk in salt to taste. Add additional water, if necessary, to get a thick but pourable consistency. This sauce will keep in a tightly covered glass jar up to 2 weeks in the refrigerator. It can also be frozen.
