Tamale/Chili help needed....Lars? Anyone?
Hard to believe at my age, but I had my very first tamale over the weekend, at a Mexican restaurant in St Paul . OMG....I love them!
So of course I want to make them, now!
Found several recipes online. Also read Lars' recent tamale post and am going back to take notes.
I need a "Chili Pepper Primer".
I am familiar and have worked with jalapenos, chipotles, poblanos, anaheims & habaneros. I also have a half-bag of dried arbol chilis (don't recall why I have them or what I used them for....)
So if I want to make my own chili sauce for tamales, what chilies should I look for? Anaheims seem very mild to me, but maybe dried they are spicier? I like spicy but not habanero hot.
Don't laugh....where I live people break a sweat on milk and white bread!
Educate me if you will.....