Chili Gravy
Source of Recipe
texascooking.com
Recipe Introduction
This chili gravy is indispensable for enchiladas, tamales, and a host of other Tex-Mex dishes.
List of Ingredients
· 4 tablespoons peanut oil or lard
· 1 medium onion, finely chopped
· 2 large cloves of garlic, minced or put through a garlic press
· 1 tablespoon bacon drippings
· 1/2 cup good chili powder (preferably Gebhardt's or your own homemade)
· 1/4 teaspoon ground cumin
· 1/4 teaspoon dried oregano, preferably Mexican
· 4 cups beef stock
· 1 tablespoon Masa Harina
· salt to taste
Recipe
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 a few tablespoons of water or the gravy, itself, and stir back into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.
Makes about 4 cups
Note: A word about chili powder: The most-recommended chili powder in Texas is Gebhardt's, and for good reason. Also, if you make your own chili powder and can get your hands on some dried chiles pasillas, make some pure ground pasillas, and you'll have an extraordinary powder for Tex-Mex enchiladas. However, if neither is accessible to you, you can still make perfectly acceptable and delicious Tex-Mex enchiladas with McCormick's or Durkee's chili powder, or whatever it is that your store carries. If you know nothing whatsoever of chili powder or chiles, then my instructions to you are very simple: Buy a product called "chili powder" -- not cayenne, not crushed red pepper, not ground red pepper.
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