XLNT Foods 8 Tyles of Tamale sauce to servce Red Chili Tamale Sauce Green Chile Sauce Adobo Tamale Sauce Fresh Tamale Sauce Mole Ranchero Sauce White Tamale Sauce Avocado Sauce

Tamales are a hearty, filling solution for any mealtime. The versatility of different fillings and flavors makes them a popular addition to almost any menu. You often find them served on large platters accompanied by salsa, sour cream and tamale sauce.

Some people prefer their tamales without any additional sauces, but many find the masa on the dry side and enjoy adding a sauce to contribute moisture to the dish. The right sauce for your tamales depends largely on personal preference, though there are a few traditional choices.

1. Red Chili Tamale Sauce

Red chili sauce is perhaps the most commonly used sauce for tamales. It is similar to enchilada sauce in texture and flavor. The sauce starts with sauteeing onions and garlic. When the onions are translucent, you can add diced tomatoes, chicken stock, and a couple of chopped Anaheim peppers and chopped, dried arbol peppers. Let everything simmer together until the sauce reduces and thickens; then you can serve it as is or puree it for a smoother final product.

2. Green Chile Sauce

In contrast to red chili sauce, green chile sauce is equally popular but provides a different flavor profile. This sauce is thicker because it contains minimal ingredients. Sautee a couple of chopped Anaheim peppers with a chopped jalapeno until the peppers soften. Then add a half-dozen diced tomatillos and cook them until they are soft. Once you simmer everything together, puree the mixture lightly to bring it all together into a cohesive sauce. You can even add a splash of lime juice to brighten up the flavors. The acidity brings a nice contrast to the masa on tamales.

3. Adobo Tamale Sauce

Adobo sauce has its roots firmly in Mexican cuisine, where it has been in kitchens for generations. This versatile sauce holds up well in many textures, including thick spreads and thinned sauces for topping tamales. Start with about a dozen dried Ancho chiles and half as many dried Guajillos. Remove the stems and seeds, then toss them in a skillet for a minute or two over medium heat. That heat blooms the dried peppers to bring out the layers of flavor. Then, chop the peppers and put them into enough scalding water to cover them. The rehydration process helps with the finished product.

Using a food processor, combine about a dozen cloves of garlic with the peppers, a couple of chipotles in Adobo sauce, half of a teaspoon each of cumin and black pepper, and a pinch of Mexican oregano. You will need about a quarter of a cup each of vinegar and chicken stock as well. You can use the soaking liquid from the dried peppers in place of the stock. The resulting paste will be thick. Turn it into tamale sauce by thinning it with chicken stock and simmering it for a little while to bring it all together.

4. Mole

When you think of iconic Mexican sauces, mole is at the top of that list. This flavorful, versatile sauce works well in many applications, including over tamales. Mole poblano, one of the more popular varieties of mole sauce, contains cacao or Mexican chocolate with mulato peppers. Garlic, nuts and avocado leaf add additional flavor to the sauce. Finally, stale tortillas contribute a starch component to help keep the sauce thick, which is a trademark feature.

Other varieties of mole skip the chocolate in favor of roasted tomatoes, raisins and rich spices such as allspice, cinnamon and clove. The mole sauce that best suits your application depends on the flavor profile you are creating with your tamales.

5. Ranchero Sauce

As opposed to pepper-forward sauces such as adobo or red chili sauce, Ranchero sauce starts with a foundation of onions and tomato. Peppers complement the sauce instead of offering a foundational flavor profile. You’ll want to create a mixture of onions, diced tomatoes, chili peppers and cilantro for this sauce. You can choose the peppers you prefer, with a combination of options like jalapenos, chipotle peppers, and even ancho chiles. Add cumin, Mexican oregano and lime juice for seasoning. Use chicken stock to thin it out to your preferred consistency after the mixture simmers.

6. White Tamale Sauce

If the sauce you crave needs a cooling, soothing component, consider a white sauce instead of these spice-rich options. The white sauce base contains sour cream or Mexican crema with mayonnaise, fresh cilantro, garlic and onion. The juice of one lime brings a bright, vibrant layer to the sauce, and you can salt it to taste. If you want something lighter and fresher on your tamales, this is an ideal choice. Make it ahead and keep it in an airtight container in the refrigerator so that it is ready when you are.

7. Avocado Sauce

Another sauce option with cooling properties is avocado sauce. This is also a fresh sauce, with no cooking required. Mash the flesh of two ripe avocados with a quarter of a cup of fresh lime juice. Add about a half-cup of Mexican crema or heavy cream, and then season the mixture to your preferences. You can make this a bit in advance and refrigerate it so that you have a cool, soothing sauce to cut the heat of your tamale dish.

8. Fresh Tamale Sauce

When you want a fresher solution for your sauce, consider making fresh salsa or salsa verde. Both provide the vibrant pop of fresh tomatoes or tomatillos, onions and jalapenos to offset the rich texture of the masa, along with cilantro and lime juice to brighten everything up. You can serve them on the side along with crema or sour cream or offer salsa with white or avocado sauce.

Tamale Sauce Varieties

With so many different options for sauce, there are choices to fit every dietary preference. Whether you prefer a slow simmered pepper-based sauce or you want the fresh bite of salsa, tamales pair well with many sauces. You might find that the sauce of your choice varies with the flavor of the tamale, or you may like changing your tamale sauce from meal to meal. Check out the tamales at XLNT Foods to create a dish you can enjoy.