Chili Gravy Dry Mix

A dry mix I came up with for the flavorful Tex-Mex enchilada sauce, Chili Gravy. This mix fits perfectly in a pint jar and will yield 7 pint-size recipes of enchilada sauce.

Attribution Link

Difficulty: Easy

Servings: 2 cups sauce per 1/3 cup dry mix

Prep Time: 10 minutes   Cook Time: 15 minutes  

Ingredients

3 1/2 teaspoons black pepper
2 tablespoons salt
1/4 cup garlic powder
1/3 cup cumin
3 1/2 teaspoons dried oregano (Mexican oregano if available)
1 cup chili powder (either homemade or a dark brand)
1/2 cup chicken or vegetable granules (instant bouillon)

Directions

Mix dry ingredients and store.

To use, per 1/3 cup dry mix:

Heat 1/4 cup lard or vegetable oil in a skillet over medium-high heat. Stir in 1/4 cup flour and continue stirring for several minutes, until you make a light brown roux.

Add 1/3 cup chili gravy dry mix and continue to cook for another minute, stirring constantly.

Add 2 cups water, mixing and stirring until the sauce thickens.

Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness as needed. Makes 2 cups of sauce.

*See Chili Gravy here for the original one-time use recipe.

Categories: Gravies, Ingredients & Mixes, Sauces

Submitted by: suzanne-mcminn on June 29, 2010