This enhanced red chili sauce is perfect for traditional tamales, offering a rich and flavorful addition to your dish.
Remove the stems and seeds from the dried chili peppers.
Using gloves prevents chili oils from irritating your skin.
Place the chili peppers on a baking sheet in a single layer.
Ensure the peppers are evenly spaced for uniform roasting.
Roast the peppers in a 350°F oven for 3 minutes, or until aromatic.
Keep an eye on the peppers to prevent burning.
Soak the roasted peppers in hot water for 30 minutes, then drain, reserving the soaking water.
The soaking water contains flavor and can be used to adjust the sauce consistency.
Blend the soaked peppers with garlic, cumin, salt, and 2 cups of the soaking water until smooth.
Blend in batches if needed to avoid overfilling the blender.
In a saucepan, heat the oil and stir in the flour, cooking until lightly browned.
Stir constantly to prevent the flour from burning.
Carefully add the blended chili mixture to the saucepan, stirring continuously.
Pour slowly to avoid splattering.
Simmer the sauce uncovered for 10 minutes, stirring occasionally, until slightly thickened.
Add reserved soaking water if the sauce becomes too thick.
Serve the sauce warm with your favorite tamales.
Garnish with fresh cilantro for added flavor and presentation.
