Old Fashioned Chili Gravy
Published in: Tex Mex Cookbook
1/2 cup Lard or Vegetable oil
1/2 cup Flour
1 teaspoons Black pepper
2 teaspoons Salt
4 teaspoons Cumin -- ground
1 teaspoons Mexican oregano -- dried
1recipeChile Puree -- use 3/4 cup
Heat the lard or vegetable oil in a skillet over medium heat. Stir in
the flour and continue stirring for 5 or 6 minutes, until the roux
turns a light brown. Add all the dry ingredients and continue to cook
for 1 minute, stirring constantly. Add the chile puree and a quart of
water, mixing and stirring until the sauce thickens. Turn the heat to
low and let the sauce simmer for 15 to 20 minutes. Add water as
necessary to adjust the consistency.
Recipe Notes
When you make a chili gravy with chile puree instead of chili powder,
you get a richer smoother, and hotter flavor. This is probalby what
the chile quees chili gravy tasted like back before chili powder was
invented.
Exported from A Cook's Books -- Recipe management for Macintosh
----------------Sub Recipe----------------
Chile Puree
Published in: Tex Mex Cookbook, page 50
5cloveGarlic -- unpeeled
2ouncesAncho Chiles (6 or 8) -- seeded and stemmed
1ouncesGuajillo -- for a reddish puree
Or
1 ouncesPasilla -- for a darker sharper tasting puree
1 1/2 teaspoons Salt
2 tablespoons Vegetable oil or lard
1/2 teaspoons Sugar -- optional
Put the garlic cloves in a large skillet, griddle, or comal and toast
them over high heat, turning several times to char the peels. Remove
them from the heat and allow to cool. Remove the peels.
Bring 8 cups water to a boil in a pot. Turn off the heat.
Rinse the chiles to remove any dust from the skin. Put them in the
hot water. Place a plate on top of the chiles to submerge them and
allow them to soak for one hour.
Remove the chiles and put them in a blender with the garlic. Add the
salt. Add 3 cups fresh water and process on high for 5 minutes.
Pour the puree through a strainer into a bowl or large measuring cup,
using a spatula or wooden spoon to push it though. Extract as much
puree as possible and discard the skin left in the strainer.
Heat the oil in a skillet or pot over medium high heat. Reduce the
heat to low and add the strained chile puree. Simmer for 5 minutes
stirring with a spoon to prevent sticking. Remove the pot from the
heat and allow the puree to cool.
taste the puree for bitterness; you may need to add sugar to balance
the flavor. Reserve the puree for use in other recipes.
Recipe Notes
In San Anotnio, Tex Mex chile sauces always start with ancho chiles.
But the best chile sauces combine at least two types of chiles for a
well rounded favor. Customize the recipe for the peppers you prefer
or have available. This puree makes a great base for chili con carne
and enchilada sauces.
Exported from A Cook's Books -- Recipe management for Macintosh
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