Mexican Gravy Or Enchilada Sauce Recipes

MEXICAN GRAVY OR ENCHILADA SAUCE

Steps:

• In a large frying pan, melt the butter.
• While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
• Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
• This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
• Use "as is" or add to other recipes.

MEXICAN GRAVY

Steps:

• Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
• Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

AUTHENTIC TEX-MEXICAN ENCHILADAS

Steps:

• Make Enchilada Gravy Sauce.
• Heat oil in large stockpot (at least 3 qt).
• Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
• Stir in chili powder, cumin, garlic, salt and pepper.
• Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
• Gradually add the water, stirring until smooth.
• Boil gently for 15 minutes.
• Meanwhile make the Chili con Carne.
• Brown the ground beef in a large skillet.
• Add the garlic, cumin, bay leaf, salt and pepper.
• Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
• Add the chili powder and 1 cup of water and bring to a simmer.
• Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
• Meanwhile make the Enchiladas.
• Preheat oven to 350°F.
• Soften tortillas, fill with American cheese and roll up.
• Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
• Top with Pico de Gallo and more cheese to taste.
• Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.

MEXICAN ENCHILADA SAUCE

Steps:

• Combine all dry ingredients in a small bowl.
• Stirring constantly, slowly add enough of the water to make a thin paste.
• Pour into pan and add rest of water.
• Cook over medium heat, stirring constantly, until mixture thickens.
• Stir in tomato sauce.
• Use in your favorite enchilada recipe.
• The amounts on the ingredients are very flexible.
• For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
• Experiment to suit your taste, but don't leave out the cocoa.
• For a quick meal, we will soften a corn tortilla in a bit of hot oil, drag it through the sauce, and lay it flat on a plate.
• cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.
• Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.