A Sauce for Tamales Named Linda (Salsa de tamal de linda)
Zoyla Mendoza, our Valley Zapotec cooking expert, recently gave a cooking class and this was the clear winner. I never understood the origin of the name, only that it had to do with her two grandmothers fighting over who made the best tamales. Her maternal grandmother won and named it salsa de Linda. I think that’s the way the story goes but in any case, judging from this sauce she probably did make the best tamales. I like to use it with chicken; Zoyla prefers it with pork. You choose.
One of my very good customers and tremendous supporter, Judie Meador, asked for this recipe for a tamal-making session she organized for her “Cooking” group in Binghamton.
Ingredients
- 12 guajillo chiles 4 Oaxacan pasilla chiles, or use 6 dried chipotles
- 12 large tomatillos husks removed
- 1-2 teaspoons salt or to taste
- 8 cloves garlic
- 1 cup lard, preferably
home-rendered - 1 large white onion finely chopped
- 1 large bunch fresh mint leaves removed and coarsely chopped just before using
Instructions
- Clean and remove tops of chiles. Split with a thin knife down one side and lay flat to scrape out seeds and veins. Wear disposable gloves if possible — the chiles can be very hot.
- Heat a griddle over medium-high heat and toast the chiles, turning often and taking care that they do not burn. Soak in boiling water to cover for 20 minutes.
- Place the tomatillos in a medium-size saucepan and add water to cover and 1-2 teaspoons salt or to taste. Bring to a boil and cook over medium-high heat until they change color and are soft, about 15 to 20 minutes (time depends on size).
- Transfer chiles to a blender with the garlic and purée until smooth. Pass the sauce through a medium sieve into a bowl.
- Rinse the blender and purée the tomatillos lightly — the seeds should still be visible. Do not purée with the chiles.
- Heat the lard until very hot but not smoking. Add the chopped onion and cook over low heat until it floats. Add the puréed chile mixture, the puréed tomatillos and the mint. Cook, uncovered over medium-low heat, for 15 minutes or until thickened.
Notes
Yield: About 1½ quarts
Nutrition
Calories: 124kcalCarbohydrates: 4gProtein: 1gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 132mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 654IUVitamin C: 4mgCalcium: 7mgIron: 1mg
