Let me just say that I am a sucker for tamales.
I'm not sure why - they are SO SIMPLE but they taste SO WONDERFUL!
I found some shredded beef ones at Target awhile back (and by awhile I mean about two weeks ago - we've already eaten half of them for dinner last week). I know traditionally there is no sauce for tamales, but my family always put chili on top of the ones my grandma would send us for Christmas. I need something moist to mingle with the masa.
So today I went on an internet search for "tamale sauce" (ha) and stumbled across a forum at chowhound.com that mentioned Bombero Sauce for tamales. Well, that sounded pretty legitimate and a quick scan of the interwebz showed that someone named Tiny Toodles has been spreading their recipe all over the net. Then I looked up arbol chiles - at least twice as hot as jalapeños! - and realized that a cup of them was a bit more than my sissy tastebuds can handle. So I instead made a "wimpy" bombero (which translates to firefighter) sauce instead!
I had few cups of leftover sauce - it looks like someone will be making chicken enchiladas later this week to use it up! :)
Medium Bombero Sauce
- 3 serrano chiles, seeds and stems removed, diced
- 1 jalapeño pepper, ribs and seeds removed
- 1 beefsteak tomato
- 1/4 red onion
- 2 chipotle chiles ( packed in adobo)
- 2 teaspoons adobo sauce
- 2 teaspoons salt
- 1/4 teaspoon cumin
- 8 oz (1 cup) sour cream
- 2 cups water
- 1 tablespoon olive oil
- Place all of the ingredients except for the oil in a large sauce pan. Bring to a boil and cook uncovered for 15 minutes.
- Pour the ingredients in a blender and blend on high for 5 minutes or when all of the chiles are completely pureed.
- Heat the oil on medium heat in the sauce pan you were using. Pour the chile back into the sauce pan and cook stirring occasionally for 10 minutes. I may have cooked mine longer to reduce it to a thicker sauce