Robb Walsh Chili Gravy For Enchiladas
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Recipe: #38182
February 15, 2022
Categories: Sauce, Hot sauces, Mexican, Southwest, Clone/Copycat Recipes, Pantry/Shelf, Flour, Spices more
"Can use oil or shortening for lard chicken stock instead of beef if you wish This is the sauce Mexican restaurants used"
Ingredients
Nutritional
- Serving Size: 1 (98.7 g)
- Calories 109
- Total Fat - 9.3 g
- Saturated Fat - 3.5 g
- Cholesterol - 8.1 mg
- Sodium - 641 mg
- Total Carbohydrate - 6 g
- Dietary Fiber - 1.7 g
- Sugars - 0.4 g
- Protein - 1.4 g
- Calcium - 23 mg
- Iron - 1.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step 1
Heat the lard in a skillet
Step 2
Stir in the flour and continue stirring until it makes a light brown roux.
Step 3
Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients.
Step 4
Add broth or water, mixing and stirring until the sauce thickens.
Step 5
Turn heat to low and let sauce simmer for 15 minutes.
Step 6
Add water to adjust the thickness.
Tips & Variations
No special items needed.
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