Anybody got a good chili gravy recipe to put on cheese enchiladas??

Answer 1

This recipe is courtesy of Robb Walsh from his book, The Tex-Mex Cookbook, A History in Recipes and Photos.


The lifeblood of old-fashioned Tex-Mex, chili gravy is a cross between Anglo brown gravy and Mexican chile sauce. It was invented in Anglo-owned Mexican restaurants like the Original.


1/4 c lard (or vegetable oil)
1/4 c flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano
2 T chili powder
2 c chicken broth (or substitute water)





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.

Answer 2

CHILI GRAVY

2 tbsp. chili powder
1 onion
2 cans tomato paste
2 tbsp. flour
Cooking oil

Cover the bottom of a skillet with cooking oil and let the pan get very warm before putting the onion in, finely chopped. Let the onion brown and then stir in the flour and chili powder as you sprinkle them over the onion. Then, after mixing the tomato paste with an equal amount of water, pour into the pan and bring to a slow boil. Salt to taste. You now have gravy - Texas style with a real zest! Good over biscuits - or anywhere you would want gravy.
I cut up some jarred hot peppers real fin etoo sometimes if you like it real hot.

Answer 3

Cheese Enchiladas with Chili Gravy

For the Chili Gravy
1/2 teaspoon dried ancho chile powder (or other ground mild red chile)
4 cups unsalted beef stock
1 lb ground beef
1 medium onion, chopped finely
2 cloves garlic, pressed or minced
2 tablespoons bacon drippings (optional)
2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon masa harina
For the enchiladas
1 1/2 lbs mild cheddar cheese, grated
1/2 medium onion, finely chopped
oil
12-16 corn tortillas
grated cheddar cheese, to top if desired (optional)
chopped green onions, to top if desired (optional)
minced fresh jalapenos, to top if desired (optional)

To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
Grind with a spice grinder or mortar and pestle.
The toasting will give the cumin a mellower, pleasant flavor.
In a saucepan, brown the meat with the onion and garlic.
Drain fat.
Add bacon drippings if desired.
Allow drippings to melt.
Add the stock cumin, oregano, salt, and ground ancho.
Let simmer 50 min, until meat is tender and liquid has thickened a bit.
Mix the masa harina in a small bowl with 2 T.
of the liquid from the gravy.
Stir the masa mixture back into the gravy.
Stir very thoroughly to help the masa dissolve.
It will thicken the gravy.
Allow to simmer 10 min more.
Preheat the oven to 350 degrees.
Grease a med.
baking dish.
Mix the cheese and chopped onion together.
Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet.
Remove quickly with tongs.
Don't allow the tortillas to become crisp.
You just want them to go limp, to make them easier to handle for rolling.
Drain tortillas lightly.
If you are using fresh or homemade tortillas, they will not need to be dipped in oil.
Using the tongs again, dip tortillas in the chili gravy to lightly coat.
Lay on a plate and sprinkle 1/4 c.
of cheese/onion filling into each tortilla, then roll up.
Transfer to the greased baking dish.
Repeat process with each tortilla until all filling has been used, or pan is full.
Top the enchiladas with the remaining gravy, submerging each enchilada in sauce.
Bake for 15-18 minutes.
Enchiladas should be heated through and sauce should be bubbling.
Sprinkle with cheese, onion, and jalapeno if desired.

Answer 4

no. but that's what my sh1t looked like yesterday