A dry mix I came up with for the flavorful Tex-Mex enchilada sauce, Chili Gravy. This mix fits perfectly in a pint jar and will yield 7 pint-size recipes of enchilada sauce.
Servings: 2 cups sauce per 1/3 cup dry mixPrep Time: 10 minutes Cook Time: 15 minutes
3 1/2 teaspoons black pepper
2 tablespoons salt
1/4 cup garlic powder
1/3 cup cumin
3 1/2 teaspoons dried oregano (Mexican oregano if available)
1 cup chili powder (either homemade or a dark brand)
1/2 cup chicken or vegetable granules (instant bouillon)
Mix dry ingredients and store.
To use, per 1/3 cup dry mix:
Heat 1/4 cup lard or vegetable oil in a skillet over medium-high heat. Stir in 1/4 cup flour and continue stirring for several minutes, until you make a light brown roux.
Add 1/3 cup chili gravy dry mix and continue to cook for another minute, stirring constantly.
Add 2 cups water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness as needed. Makes 2 cups of sauce.
*See Chili Gravy here for the original one-time use recipe.
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