1930s Tex Mex recipe from Houston TX

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Name: Tex Mex Enchilada Gravy
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 2 dried Ancho chiles 1/2 cup equiv-stemmed, seeded torn into 1/2 inch pieces; 1 T cumin seeds; 1 T Garlic powder; 3 T Vegetable oil; 3 T All purpose flour; 2 C Chicken broth; 2 t white vinegar; Salt and pepper

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INGREDIENTS

2 dried Ancho chiles ; 1/2 cup equiv-stemmed, seeded torn into 1/2 inch pieces
1 T cumin seeds
1 T Garlic powder
3 T Vegetable oil
3 T All purpose flour
2 C Chicken broth
2 t white vinegar
Salt and pepper

Servings

INSTRUCTIONS

1. Toast chiles and cumin in 12-inch skillet over medium-low heat, stirring frequently, until fragrant, about 2 minutes. Transfer to spice grinder and let cool for 5 minutes. Add garlic powder and oregano and grind to fine powder.

2. Heat oil in now-empty skillet over medium-high heat until shimmering. Whisk in flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and spice mixture and cook until fragrant and slightly deepened in color, about 1 minute. Slowly whisk in broth and bring to simmer. Reduce heat to medium-low and cook, whisking frequently, until gravy has thickened and reduced to 1 1/2 cups, about 5 minutes. Whisk in vinegar and season with salt and pepper to taste. Remove from heat, cover, and keep warm. (Sauce can be made up to 24 hours in advance. To reheat, add 2 tablespoons water and microwave until loose, 1 to 2 minutes, stirring halfway through microwaving.)

You’ll lose some flavor, but you can substitute 2 tablespoons of ancho chile powder and 1 tablespoon of ground cumin for the whole ancho chiles and cumin seeds, decreasing the toasting time to 1 minute.

NOTES

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Tex Mex Enchilada Gravy

2 dried Ancho chiles 1/2 cup equiv-stemmed, seeded torn into 1/2 inch pieces
1 T cumin seeds 
1 T Garlic powder 
3 T Vegetable oil 
3 T All purpose flour 
2 C Chicken broth 
2 t white vinegar 
  Salt and pepper

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Nutrition

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Serving Size: 1 Serving (435g)
Recipe Makes: 6 Servings

Calories: 936
Calories from Fat: 601 (64%)

Amt Per Serving		% DV

	Total Fat 66.7g	89 %
	Saturated Fat 18g	90 %
	Monounsaturated Fat 28.7g
	Polyunsanturated Fat 14.7g
Cholesterol 306.7mg		94 %
Sodium 300mg		10 %
Potassium 839.3mg		22 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 2.1g
Protein 76.6g		109 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 936

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