If you’re looking to add a little authentic flavor to your Mexican meals, look no further! This recipe for Tex Mex chili gravy will give your enchiladas an incredible taste.
This easy recipe takes only about 10 minutes to make and is a bold and flavorful way to add that extra something special to your Mexican dishes. Try it and you’ll never go back to using canned enchilada sauce again!
Enchilada
Enchiladas are a popular Mexican dish that can be filled with many different types of meat, cheese, and vegetables. They are easy to make and a great addition to any meal, whether you’re looking for an appetizer, dinner, or dessert.
When you are ready to start cooking, you need to prepare your ingredients. You will need some corn tortillas, beef, and shredded cheddar cheese for the enchiladas.
To make these enchiladas, you need to first cook the ground beef with onions and garlic. Once the meat is cooked, you can add the taco seasoning and cumin to give it a spicy flavor.
Once the beef is finished, you can add a few tablespoons of enchilada sauce to the mixture. You can also mix in some water to help the sauce get thicker.
The enchiladas are then rolled up and placed in a baking dish. Once they are finished, you can top them with more enchilada sauce and shredded cheese for a delicious meal.
This recipe is based on the classic Tex Mex enchiladas, but it has been made simpler and is a great option for those who don’t want to spend much time in the kitchen. It uses corn tortillas for the enchiladas, so you won’t have to worry about getting your hands dirty, and it’s very easy to make.
You can even make this enchilada recipe ahead of time and store it in the refrigerator until you are ready to bake it. Once you are ready to eat, just place the enchiladas in the oven and bake for about 20 minutes.
Another great thing about this enchilada recipe is that you can easily freeze the leftovers to be enjoyed later on. This will save you a lot of time on busy nights and also allow you to take a quick snack for your family on the go!
When you are reheating this enchilada sauce, you need to make sure that you do not overheat it or the gravy will turn out runny. To avoid this, you need to stir it frequently.
This enchilada sauce is perfect for using in your favorite enchiladas or even on chicken tacos! It is a simple and quick sauce that you can make and store in the fridge for up to 3 days.
You can also reheat this enchilada sauce in a pan, but you may need to add some chicken stock to make it more creamy. This will help the sauce reheat better and it will have a more authentic taste.
The enchilada sauce can be stored in the fridge for up to 3 days or can be frozen for up to 3 months. It can be easily thawed and re-heated in the microwave or on the stovetop.
This enchilada sauce is one of my favorites and I always keep it in the fridge for enchiladas or any other Mexican-inspired dish that calls for chili sauce. It also makes a great base for taco salad, burritos, nachos, and more. It is also an excellent dipping sauce for chips or salsa.
Chili gravy
A chili gravy is a simple and delicious Tex-Mex sauce that can be made at home. It’s the perfect topping for enchiladas, tamales, scrambled eggs and many more Mexican dishes! It can also be used as a dipping sauce for tortilla chips.
There are a variety of ways to make chili gravy, but the most popular is to mix flour and a little water to form a roux, then whisk the mixture into boiling oil. This method creates a light brown, savory sauce.
To make chili gravy, you’ll need: -2 tablespoons of chili powder -1 tablespoon of all-purpose flour -1 teaspoon of cumin -1/2 teaspoon of garlic powder -1/4 teaspoon of salt -1/4 teaspoon of black pepper -2 cups of chicken broth and a can of tomato sauce (from a can of chipotles in adobo) In a medium saucepan, whisk together the chili powder, flour, cumin, garlic powder, salt, and black pepper.
If you want a thicker sauce, add more chicken broth as needed to achieve the desired consistency. If you want to keep this recipe gluten-free, replace the flour with cornstarch.
Once the roux has browned, remove it from the heat and blend in the rest of the ingredients until smooth. Let the gravy cool for about 10 minutes.
This Tex-Mex gravy recipe is easy to make and will save you money over buying premade enchilada sauce at the store! It also freezes well, so you can have it on hand for a few days!
First, you’ll need to clean the chiles. You can use a sharp knife to cut the chiles in half lengthwise and then peel off the skins. Once the skins are removed, you’ll need to remove any seeds and membranes from the chiles.
Next, you’ll need to heat up the chiles for a few seconds. This will help draw out more of their flavor. Be sure to not burn the chiles as this will turn them bitter.
After a few seconds, press down on the opened chiles to release their juices and allow them to sit for a few more seconds before you remove them from the pan. Don’t skip this step, or the sauce will turn out too thin.
Then, add the chicken broth and stir to combine. Then, bring to a simmer and continue cooking for a few more minutes until the sauce has thickened.
You can also substitute a mix of chilies in this recipe, or add a dash of smoked paprika for extra flavor. Either way, you’ll love the taste of this sauce!
If you don’t have a smoked paprika mix on hand, you can use regular chili powder instead. Just be aware that this sauce can be very spicy if you use too much chili powder.
A good brand of chili powder is Gebhardt’s or Mexene, both of which have been making Tex-Mex chili powder for more than 100 years. Both have historic recipes steeped in tradition that will add a lot of flavor to your chili gravy.
You can make this Tex-Mex gravy at home for less than 30 minutes! It’s delicious, and it can be served hot or cold. You can even make it a day ahead and store it in the refrigerator until you’re ready to serve it!