Gail’s Enchilada Sauce or Gravy

Cuisine:
Course:
Skill Level:

Yield : 2 cups Prep Time : Cook Time : Ready In :

Gail's Enchilada Sauce or Gravy

{The story behind Gail’s Enchilada Sauce or Gravy}

My husband’s mother was raised in Texas and was an excellent Tex-Mex cook.  When she made enchiladas, always with a combination of mild cheddar and jack cheese, this is the “gravy” she would make to put over them.  Generally, when I make enchilada sauce, I make it with dried chilies, but this recipe for Gail’s Enchilada Sauce or Gravy is certainly easier and still very tasty.

Chili powder is different from ground chilies

Chili powder is different from using ground chilies.  Ground chilies are the pure form of chili, chili powder is a combination of chilies with added spices, usually cumin, oregano and garlic powder.  While you could use a combination of pure chili powders, adding your own spices,  pre-made is very convenient when you don’t have a lot of time to put it together yourself.

My Tex-Mex mother-in-law used only Gebhardt “original” Eagle brand chili powder.  Gebhardt, since 1896. Must be doing something right.

Gail's Enchiladia Sauce

Gail’s Enchilada Sauce or Gravy

Ingredients

  • 3 tablespoons oil (I use grapeseed)
  • 3 tablespoons flour
  • 3 tablespoons chili powder, or to desired taste (Gail used Gebhardt)
  • 1/2 teaspoon cumin, or to taste
  • 1/2 teaspoon dried oregano, or to taste (crush between your fingers)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic salt, or to taste
  • 1/4 teaspoon onion powder, or to taste
  • 1 cup water, or more as needed
  • 1 cup beef broth, or more as needed

Method

Step 1

Heat the oil in a sauté pan, add the flour and sauté for about 5 minutes, or until the flour is just beginning to brown. Add the chili powder, cumin, oregano, garlic, onion and regular salt, stir well. Add the water and beef stock, stir well; bring to a simmer. Allow to simmer, stirring and adding more water and beef broth (in equal portions) until you have the sauce consistency you desire. Simmer for 20 minutes; taste and adjust seasonings.

 

 


You Might Also Enjoy...


Recipe Comments

  1. posted by larry geigle on November 3, 2016

    If the Gebhardt already has the cumin, oregano, and garlic in it, do I still need to add it separately? Thanks.

      Reply
    • posted by LindySez on November 4, 2016

      Hi Larry, Yes…the amounts of those ingredients is small, while it does add some flavor it’s not enough…so you do have to supplement it. Cheers!

        Reply

Post A Comment


Average Member Rating:

Average Member Rating

  (4.8 / 5)

4.8 5 6
Rate this recipe

6 people rated this recipe

Nutritional Info

This information is per serving.
  • Calories
    98
  • Fat
    8g (1g Sat, 4g Mono, 2g Poly)
  • Protein
    3g
  • Carbohydrates
    6g
  • Dietary Fiber
    2g
  • Cholesterol
    0mg
  • Sodium
    516mg
  • Nutritional Values are best quesstimates using the best resources available to me.

Site developed especially for LindySez by Chris Geirman