Robb Walsh Chili Gravy For Enchiladas
Recipe: #38182
February 15, 2022
Categories: Sauce, Hot sauces, Mexican, Southwest, Copycat or Clone Recipes, 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"
Original is 6 servings
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you are looking for a healthier alternative, you can use oil or shortening instead of lard.
- You can also use chicken stock instead of beef broth if you wish.
- Replace lard with oil: This substitution can make the dish healthier, as oil is lower in saturated fat than lard.
- Replace beef broth with chicken stock: This substitution can make the dish lighter, as chicken stock is lower in fat and calories than beef broth.
Vegetarian Version Replace the lard with vegetable oil and use vegetable stock instead of beef broth.
Mexican Rice: This classic Mexican side dish pairs perfectly with the chili gravy. The savory flavors of the gravy will enhance the subtle flavors of the Mexican rice, making it a great accompaniment to the enchiladas.
Refried Beans: Refried beans are a traditional Mexican dish that are often served alongside enchiladas. The creamy texture of the beans will contrast nicely with the chili gravy and Mexican rice, providing a delicious accompaniment to the meal. Plus, refried beans are a great source of protein and fiber, making them a healthy option.
FAQ
Q: Can I use chicken stock instead of beef broth?
A: Yes, you can use chicken stock instead of beef broth if you wish.
Q: How much broth should I use?
A: The amount of broth you use depends on the recipe you are making. Generally, one cup of broth is enough for most recipes.
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Fun facts:
The chili powder used in this recipe is a staple in Tex-Mex cuisine and is believed to have been introduced to the area by Spanish and Mexican settlers in the late 18th century.
Robb Walsh is a renowned food writer and author of the book The Tex-Mex Cookbook. He is credited with popularizing Tex-Mex cuisine and has been featured in numerous publications, including the New York Times and Saveur.