This recipe is posted especially for Tania Pryputniewicz who teaches blogging for the Story Circle Network. She inspired me to take blogging seriously. This is also for
Jesus Daniel Hernandez, the opera singer, who told me this is the best tamale sauce he had ever tasted.
Pour enough olive oil into a medium sized sauce pan to cover the bottom about 1/4 inch. Saute 1/2 chopped medium onion, and two cloves chopped garlic
in the olive oil. When onion appears translucent, pour the onion mixture and 1 1/2 cups half and half into a blender. Add 2 Tablespoons of flour and
1 teaspoon ground chipotle chili pepper. Blend until onions and garlic are pureed. Return mixture to sauce pan and cook over low heat until thickened.
Pour over tamales and warm thoroughly in an oven. To increase or decrease the amount of spicyness, increase or decrease the amount of chili powder.
The photograph is the courtesy of Anabel McMillen, who comes to my house and photographs everything.
writingontherim 
Juliana – This sauce sounds wonderful! I’m going to keep the recipe to use at Christmas. Every year I help my sister-in-law make tamales using her family’s recipes.
You can lessen or intensify the “heat” and the garlic taste by increasing or decreasing to your taste.
I am going to try this, Juliana. Just this week I made a Butternut Squash and Red Chili Sauce for tamales that I was cutting into appetizer size pieces to take to a friend’s dinner. They loved it, and I think I would love this one!
A Mexican friend claims this is the best sauce for tamales he has ever tasted.
Sounds delicious! Thanks.