Recipe: Tex-Mex Red Chili Gravy: a.k.a. Red sauce for enchiladas #cooking #texas #whatsfordinner

Tex-Mex cuisine is what I would call the food I grew up on, mixed with, of course, soul food from The South.

Tex-Mex is what I crave, even after 10 years of being out in California.

I don't really know how to describe it other than YUMMY!!! The Homesick Texan; however, is someone who can. Visit her blog. Buy her book. She's amazing and she shared this recipe with the world a while back. This receipt is for that delicious, thick, tomato-less sauce smothering enchiladas and burritos all over Texas that we lovingly call "red chili gravy":

1/4 cup vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon powdered garlic
2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili power
2 cups chicken stock

Heat the oil in a small saucepan over medium-high heat. Add the flour and whisk to remove clumps, letting it cook about 2 to 3 minutes, or until it makes a light brown roux (paste).

 Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly whisking. Add broth or water, whisking out all the clumps and cooking until the sauce thickens. Turn the heat to low and let sauce simmer for 15 minutes.

Taste the sauce. Add salt, pepper, and even a squeeze of lime, if that suits your fancy - it does mine!

Pour a few tablespoons in the bottom of a greased casserole dish, layer in your rolled enchiladas, top enchiladas with remaining sauce then, top with cheese. Cover tightly in foil and bake at 350 degrees for 35-50 minutes until cheese is melted and the sauce is bubbling. Remove from the oven, remove the foil and let set. Seriously, like lasagna, it has to set up or it will run all over your plate. Give it 12-15 minutes. 


Pure, simple, food that takes me right back to the happiest times in my life. YUM!


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