Search thousands of recipes reviewed by home cooks like you.

Chile for Tamales

  • Prep

  • Ready In


This is a wonderful marinade for pork tamales. Just blend the chilies with some water and oregano, and mix with pork before assembling tamales.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 9 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet


  1. Wash dried peppers and remove stems and seeds. Place in a blender or food processor with the water, oregano, garlic, and a pinch or two of salt.
  2. Blend on high until peppers are thoroughly pureed, pulsing occasionally. Adjust seasoning with salt, if needed.
Rate recipe

Your rating




Yes you should soak the chilis before...Add them to a pan and bring to a boil cover and let soak for 30 minutes I did! But strain that soaking water and gradually add to your blender to blend the mixture...It worked for me along with lot's of garlic.


You definitely need to cook the peppers in the water before blending them. Add 3 or 4 chicken bouillon cubes and one coarsely chopped onion to the water, along with the other ingredients, bring to a boil, cook peppers at least 10 or 15 minutes. Remove peppers from water, add to blender, add just enough of reserved cooking liquid to blend. You will need to blend these for a really really long time. When you think they are done, blend them again. Strain through a fine mesh strainer, and you will have perfect red chili!


This was ok. I had to modify a lot. I used New Mexico chilis, and when blending, I added powdered cumin, and chicken bullion. In a pot, I let simmer for a few minutes to get the flavors "marry". Much, much tastier.