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I'm not whistling dixie, you guys. This gravy is the key ingredient to all truly Tex-Mex cuisine. Fellow Texans, you know how Mexican food from any other state just doesn't hit the spot? You know why? It's because they don't use this sauce. No joke. But now, you can make this gravy in your own home to top enchiladas (recipe soon to come), burritos, chile relleno, or whatever suits your fancy. The best part? You probably have all the ingredients in your pantry right now!
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Here's what you need: chicken broth, cumin, oregano, chile powder, flour, vegetable oil, powdered garlic (I only had garlic flakes, so I used those), salt and pepper.
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1. Heat up the oil in a pan over medium high heat.
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2. Stir in the flour and keep stirring until it mixes in completely and becomes light brown, this is called a roux.
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3. Add the spices and keep stirring. Cook only for a minute more. You don't want to burn them! I did, hence the smoke, but it was still tasty.
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4. Pour in the chicken broth and stir so the spices mix in nicely and the sauce thickens. If you use garlic powder, your sauce won't have these garlic flakes floating around, which is probably best.
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5. Turn heat to low and simmer, stirring occasionally, until the sauce is thick enough to push a spoon (or spatula in my case) through it and you can see the bottom of the pan, about 15 minutes.

If you're like me, you probably doubt that such a simple sauce can be so freaking delicious. Well, you're wrong, just like I was. It's creamy, earthy, just spicy enough and crave-worthy. Definitely give this a shot, it will revolutionize your enchiladas! I used it to make plain cheddar cheese enchiladas, I'm still day dreaming about them, soooooo gooooood. I'll share that recipe next.

Chili Gravy
Source: Robb Walsh via Homesick Texan

1/4 cup vegetable oil
1/4 cup flour
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon powdered garlic
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 cups chicken broth

Heat up the oil in a pan over medium high heat. Stir in the flour and keep stirring until it mixes in completely and becomes light brown. Add the spices and keep stirring. Cook only for a minute more. Pour in the chicken broth and stir so the spices mix in nicely and the sauce thickens. Turn heat to low and simmer, stirring occasionally, until the sauce is thick enough to push a spoon through it and you can see the bottom of the pan, about 15 minutes.


Yields about 2 cups.
 


Comments

09/10/2011 18:47

I finally made this tonight. It definitely packs some heat! (It's possible that I'm a wimp. Or that I used too much chile powder.) It tasted wonderful on breakfast tacos.

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