(3 votes, average: 4.67 out of 5)
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Wonderful enchilada sauce with a serious Tex-Mex flavor. It is an adaptation of a Robb Walsh recipe from the Homesick Texan. A real hit at Pete’s house!
Difficulty: Easy
Servings: 2 cups/1 pint
Prep Time: 30 minutes Cook Time: 20 minutesIngredients
1/4 cup lard (or vegetable oil)
1/4 cup flour*
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
2 cups chicken broth (water or vegetable broth)
Directions
Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or 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. Makes 2 cups.
Notes:
*Several members have tried thickeners other than flour for thickening. mommy2kai reports that masa flour (aka masa harina, corn flour etc) works well to make this gluten free. CindyP reports that ClearJel also works well. Both report no change in flavor.
**See how to make a bulk dry mix for chili gravy here.
Categories: Gravies, Sauces, Vegetarian
Submitted by: pete on April 20, 2010
Kelley says:
I made this gravy for beef and cheese enchiladas last night. I got rave reviews from my son and husband! It tastes great! I can’t wait to make it again, and plan to use it on shredded pork burritos. Thanks for sharing a great recipe!
On July 12, 2010 at 9:33 am
Eve says:
Just finished making the gravy, I doubled the recipe so I would have left over gravy and I used my cast iron skillet. What can I say other then get me a spoon or a piece of bread to mop it all up! Much better then it sounds. I am using it with stuffed peppers, I am using the mild, long, light green peppers. Love the gravy, thank you so very much. I think the taste will allow the gravy to go with just about anything, even a plain biscuit!
On August 10, 2010 at 4:51 pm
ShellyBell says:
Oh my goodness. This is IT. I could eat mexican (or, more accurately, tex-mex) food for every meal and now I have the secret to those restaurant enchiladas! I love how simple this is and leftovers stored in the fridge reheat very well the next day (for say, breakfast..:o) ).
Make this gravy and spoon over cheese enchiladas – just mild cheeses and maybe a few chopped onions wrapped in corn tortillas – and serve with a little sour cream on the side. (I used a “mexican” cheese blend which is cheddar, monterrey jack, asadero and queso quesadilla but colby-jack would be good, too if you can’t find that.) This is real Texas comfort food – specifically the kind you’ll find north of San Antonio. Perfection!
On November 5, 2010 at 10:05 am
Helen says:
This sounds wonderful, and I’m going to try xanthan gum or guar gum as the thickener, which would make this recipe low-carb.
On November 5, 2010 at 7:05 pm