Red tamale sauce is an essential recipe for authentic Mexican pork or beef tamales, made with real dried chiles.
When you decide to make tamales, use a rich homemade sauce like this one for the best flavor.
Recipe | Dried Red Chiles | Vegetarian | Tamale Party | Mexican Gravy
This is an authentic tamale sauce made with dried red chiles. I usually choose chiles that are mild to medium in heat—California, New Mexico, Ancho and Pasilla are my favorites. For a touch of heat, I add chile de arbol; they’re small but pack a punch.
How to Use This Tamale Sauce
This sauce pairs perfectly with traditional pork tamales, the most common style. For pork tamales I add a little sauce to the masa for color and flavor, and mix the rest into shredded pork filling so every tamale is well seasoned.
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Dried Red Chiles
Mix and match chiles to suit your taste. California and New Mexico chiles give a mild, classic flavor. Pasilla and guajillo add depth, and ancho contributes a pleasant smoky note. If you enjoy smoky heat, chipotle is also a good option.
Choosing your chiles is where you can let your personality shine.
I sometimes add two arbol chiles for heat—be careful, they’re quite hot. Remember the sauce will be combined with masa and filling and spread across many tamales, so it needs enough flavor and seasoning to come through. A sauce that’s too mild can produce bland tamales; a sauce that’s too hot to eat alone can be balanced once mixed into the filling.
Frequently Asked Questions
Yes. I often adapt this sauce for enchiladas, but I reduce the salt and spices since enchilada recipes typically use less sauce per serving than tamales. For enchiladas you might reduce seasonings to around one teaspoon each rather than a tablespoon.
Red tamale sauce, tomato-based and chile-forward, works well for pork and beef. For chicken or vegetarian tamales, a green tomatillo-based sauce (salsa verde) is a better match.
Most tamales are naturally gluten free because they use masa harina made from corn. Exceptions may occur with some dessert or specialty recipes, so check ingredients if you need to avoid gluten.
Easy to Make Recipe
No need to finely chop the vegetables—quarter the tomatoes and coarsely cut the dried chiles after removing seeds and membranes. Simmer them with stock until soft, then blend until smooth.
Blend carefully with hot ingredients—start slow and increase speed to avoid splatters. After blending, simmer the sauce briefly to slightly thicken and adjust seasoning to taste.
This recipe yields about one quart of fresh tamale sauce. Use immediately for tamales or cool and refrigerate for up to three to four days; freeze for longer storage.
Mexican Red Sauce
“Red sauce” in Mexican cooking covers many variations. This tamale sauce combines dried chiles with tomatoes and is ideal for seasoning tamale fillings. If you prefer a chile-only sauce without tomatoes, a red enchilada-style sauce is an alternative.
If using this tamale sauce as a table condiment, consider reducing the salt and spices so it’s milder per serving.
What is Mexican Gravy?
“Mexican gravy” often refers to a rich red sauce used over tamales, enchiladas, or nachos. A hot enchilada-style red sauce with cheese added while warm makes a delicious gravy-style topping.
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How to Use Tamale Sauce
One quart of this sauce seasons roughly 45 tamales. If you need more, double the recipe but blend in batches—about two cups at a time—to keep a smooth texture and avoid blender overflow.
Making it Vegetarian
To make a vegetarian version, substitute vegetable stock or water for the chicken stock. The sauce will still be flavorful and works well with vegetarian fillings.
Hosting a Tamale Making Party
Hosting a tamalada (tamale-making party) is a great way to share the work and enjoy company while making tamales. Plan stations for masa, fillings, wrapping, and steaming to keep things organized.
More Delicious Mexican Food
This sauce was used for our pork tamales and also works for tacos, enchiladas, burritos and more. Try it whenever you want a robust red chile flavor.
- Beef Steak and Green Chiles Enchiladas
- Milanesa de Res (Breaded Beef Steak)
- Creamy Green Chicken Enchiladas
Chicken tamales are another classic; pair them with a verde tamale sauce for a bright contrast.
Recipe
Red Tamale Sauce Recipe (+video)
Equipment
- Stand-up blender or immersion blender
Ingredients
- 8 dried Red Anaheim peppers (see notes)
- 2 dried Arbol peppers
- 2 medium tomatoes, quartered
- 4 garlic cloves
- 3 cups chicken stock, divided (or up to 6 cups for desired consistency)
- 1 tablespoon ground cumin*
- 1 tablespoon salt*
- 1 tablespoon onion powder*
Instructions
- Split the dried peppers and remove seeds and membranes. Cut peppers into 1–2 inch pieces. Arbol peppers are small and can be left whole.
- Wash peppers with a firm bristle brush.
- Place peppers, tomatoes and garlic in a pan with about 2 cups chicken stock (or enough to cover). Bring to a boil over medium heat, then reduce to low and simmer 20–30 minutes until soft.
- Transfer softened vegetables and spices to a blender and blend until smooth. If the cooking liquid is very dark or bitter, strain the vegetables into the blender and discard the liquid, then replace with fresh stock. Return the blended sauce to the pan.
- Simmer the sauce for 15 minutes to thicken slightly. Adjust spices and salt to taste.
Notes
Makes about one quart of sauce.
This red tamale sauce is ideal for flavoring tamale filling. I often use it to cook the meat (such as in a slow cooker) before assembling tamales. Leftover sauce works well for tacos, enchiladas, burritos, and more.
Unlike a pure enchilada chile sauce, this tamale sauce includes tomatoes and is typically not strained as finely. Because the sauce will be spread across 45–50 tamales, the seasoning may seem strong when tasted alone—adjust if you plan to use it as a table sauce.
Refrigerate for 3–4 days or freeze up to 6 months.
You can vary chiles—California, guajillo, pasilla, arbol, or even fresh red jalapeños—to create different flavor profiles. Use what you have on hand.
*Since this sauce seasons the tamale filling and will be spread over many tamales, season generously. If using as a condiment, reduce the salt and spices to taste.
Percent Daily Values are estimates based on a 2000 calorie diet. If you have specific dietary needs, verify ingredient labels for accurate figures. The authors are not liable for any reactions or outcomes resulting from the use of these recipes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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