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Mexican Chili Gravy




Source of Recipe


Aunt Saunny

This chili gravy is for enchiladas, tamales, chimichangas, and a host of other Tex-Mex dishes.
4 TB peanut oil or lard
1 medium onion, finely chopped
2 large cloves of garlic, minced or put through a garlic press
1 TB bacon drippings
1/2 cup good chili powder (preferably Gebhardt's)
1/4 tsp. ground cumin
1/4 tsp. dried oregano, preferably Mexican
4 cups beef stock
Roux:
1 TB Masa Harina
3 TB water
Salt to taste

Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned. Stir in the bacon drippings,chili powder, cumin, oregano; then add the beef stock, a little at a time, stirring well.

Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened.

Mix the Masa Harina with water and stir into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.