Step 4: Making the Sauce.

While the meat is boiling, start the sauce.

In a large frying pan, saute 1 thick slice of an onion in a little oil until brown. Add about 10 medium tomatoes cut into large chunks and let them simmer until everything has dissolved into a sauce. About 30 minutes.

While the tomatoes simmer,  boil the 8 chile Californias until soft. This wont take very long.
Cut open the chiles and remove the seeds from the inside.
Put the chiles into a blender with 3 cloves of garlic and 1tsp. cumin.
Blend until liquid, this is going to be thick. Add water until you get a nice sauce. Set aside.
If you like a little spice in your food, boil a couple dry chiles (spicy ones) with the chile California's

When the tomato and onions have dissolved, add the blended chile sauce from the blender to the tomato and add salt to taste. Let the chile sauce boil until thick, but not too thick. Don't worry, you can always add more water.
<p>On this page, on making the masa, you say to add the baking SODA, but the recipe calls for baking POWDER. Which is it?</p>
Baking powder.
Thanks for finding that. I'll change it.<br>It's baking powder. Follow the instructions on the bag of masa.<br>
I have a problem if there is anyone that can help me. I am making tamales and have never experience the Masa not wanting to stick to the corn husk. Is there anyone that has experience this and has a solution to this. Thank you
What do i do it thr masa is to sticky?
To sticky means to much water. Add more lard to start with. Mix well. You fingers should be greasy when you touch the masa. You can also add more maseca but you don't want it to be too dry.
I am making your tamales for the third time, and finally I am printing out the instructions so I don't have to keep running over to the computer screen. Thank you, they are so delicious, and easy!
That's great, I'm glad you like them.
I always make a filling of sauteed onions, black beans, corn, green onions, cilantro and different cheeses - motz, cheddar and monteray jack, which I mix in after it has cooled. There is another 'ible that says to use a corn husk to scoop and flatten the masa onto the main corn husk, and that is an amazing hint because nothing sticks to it and you can use your palm to totally flatten the masa to just the right thickness in two seconds.
Nice instructable.&nbsp; I&nbsp;hope everyone goes out and makes tamales, it's fun to do in a group hanging out in the kitchen.&nbsp; Also just an fyi for everyone the singular form of tamales is tamal, not the far more common tamale.<br />
Excellent instructable.&nbsp; These look great.&nbsp; I have Mexican in-laws and they would approve!<br />
Beautiful!&nbsp; My wife makes tamales every year for Christmas and gives them out as gifts and for Christmas Eve parties, etc.&nbsp; She is always looking for new ideas and you have done a tremendous job on this Instructable.<br /> I printed out a .pdf copy for her. I'm sure she'll pick up some new ideas and hints from you.<br /> <br /> Mucho gracias!<br />
I think is &quot;Muchas Gracias&quot;<br />
I have always wanted to know how to make tamales because I wanted to be able to put good quality meat inside (lived a good life, outside, saw the sun, ate grass, no growth hormones, etc), so thank you very much - your attention to detail is just great, 5 *'s.
REALLY dumb question here, that I have been too embarrassed to ask... Do you eat the husk? or is it just a wrapper around the edible bits? <br /> I've obviously never been offered a tamale, and it is NEVER mentioned in the recipes...<br />
I had a friend in school who had a tamale for the first time, but thought that they were too tough. He was trying to eat the husk too.<br /> No, you don't eat the husk, its just a wrapper. You just throw it out.<br />
Thank you,<br /> Maybe I'll give them a try. They always sounded like they would be too tough and stringy to bother with....<br /> &nbsp;That would make all the difference!<br />
They make the best tamales at 7-11, i know, it's weird but they are Good.
Nice job.&nbsp;
My hero!<br />

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