A Sauce for Tamales named Linda

Judie Meador and me

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 swho made he best ta males.  Her maternal grandmother won  and named i salsa de Linda. I think that’s the way the story goes but in any case, judging from thissauce she probably did make the best tamales.  I like to use i with chicken; zila 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/

12 guajillos,
4 Oaxacan pasilla chiles or use 6 dried chipotle,
1 cup lard
1 large onion, finely chopped
8 garlic cloves
12 large tomatillos
1 large bunch fresh mint, leaves removed and coarsely chopped just before using

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 cloves and puree until smooth.  Pass the sauce through a medium sieve into a bowl.

Rinse the blender and puree the tomatillos lightly,–the seed should still be visible.  Do not puree 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 pureed chile mixture, the pureed tomatillos and the mint.  Cool, uncovered over medium-low heat for 15 minutes or until thickened.

Yield about 1 ½ quarts