Browse by Category: Appetizers | Beef | Breads - Biscuits & Muffins | Casseroles | Desserts & Snacks | Drinks and Libations | Egg Dishes | Fish & Seafood | Gluten-Free | Lamb | Legumes | Other | Other Meats | Other Sides | Pasta | Pork | Poultry | Rabbit | Rice & Grains | Salads | Sandwiches | Sauces, Dressings & Condiments | Soups, Stews & Chili | Vegetables | Vegetarian
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.
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.
LindySez: All Rights Reserved Meritage BLT Corp 2020
Site developed especially for LindySez by Chris Geirman