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TexMex Texas Red Chili Gravy
The following recipe is for Enchiladas with a Texas Red Chili Gravy. This is an authentic TexMex recipe. Texas Red Chili Gravy? This is what some of you may call Enchilada Sauce. Chili gravy is a simplification of Chile con carne, which is the state dish of Texas. Growing up we called it Red Chili Gravy and hands down; it is one of the best enchilada sauces around. Robust and bursting with flavor. I haven’t bought canned sauce since i rediscovered this gem. One important note is that to be True to TexMex Authenticity, do not use flour tortillas in this recipe, corn tortillas are the only way to go.
Give it a try and let me know what you think.
Prep Time: 5 mins
Cook Time: 10 mins.
Total Time: 15 minutes
Yield: 2 cups
INGREDIENTS
1/4 cup oil or butter (can use canola or olive oil)
1/4 cup all purpose flour
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
2 cups beef broth (can sub with another type) use a LOW or NO SODIUM
1 tablespoon tomato paste
INSTRUCTIONS
Heat Oil: Heat the oil or butter in a medium size skillet over medium heat.
Make Roux: Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
Season: Add in the spices. Stir to form a thick paste.
Heat: Stir in the broth and tomato paste. Stir until smooth. Continue to heat while stirring for several minutes until the sauce is slightly thickened. Keep the heat to just below a simmer.
HOW TO STORE ENCHILADA SAUCE:
This sauce can be stored in the fridge for 5-7 days. Just give the jar a shake before using.
To freeze this enchilada sauce: add to freezer resealable bags, lay flat in the freezer on a baking sheet. Once frozen, you can easily stack the bags. Can be frozen for up to 3 months. To thaw, place the enchilada sauce into the refrigerator overnight. Reheat the sauce in a skillet.
At this point you can fill the enchiladas with meat or cheese. I do some of each and can eat 4 of eat. Usually this is made as a cheat meal. For obvious reasons.
Enchilada Meat Filling
INGREDIENTS
1 pound ground beef
2 tablespoon Chili Powder
1/2 teaspoon Salt-Optional
3/4 - 2 teaspoons Cumin
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Cilantro
1 2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
The directions here are self-explanatory. Cook the meat and season it.
If you want cheese enchiladas I say, go for it. Forget about the meat filling. As far as the cheese for the enchiladas, I like a mild- medium cheddar. It seems to melt easily and provides that stringy stretch when lifting it to your mouth. Make sure to finely dice some onions to add in with the cheese or you will not get the honest taste of this dish. And don’t forget to p that cheese in there. Fill them up.
The following recipe is for Enchiladas with a Texas Red Chili Gravy. This is an authentic TexMex recipe. Texas Red Chili Gravy? This is what some of you may call Enchilada Sauce. Chili gravy is a simplification of Chile con carne, which is the state dish of Texas. Growing up we called it Red Chili Gravy and hands down; it is one of the best enchilada sauces around. Robust and bursting with flavor. I haven’t bought canned sauce since i rediscovered this gem. One important note is that to be True to TexMex Authenticity, do not use flour tortillas in this recipe, corn tortillas are the only way to go.
Give it a try and let me know what you think.
Prep Time: 5 mins
Cook Time: 10 mins.
Total Time: 15 minutes
Yield: 2 cups
INGREDIENTS
1/4 cup oil or butter (can use canola or olive oil)
1/4 cup all purpose flour
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
2 cups beef broth (can sub with another type) use a LOW or NO SODIUM
1 tablespoon tomato paste
INSTRUCTIONS
Heat Oil: Heat the oil or butter in a medium size skillet over medium heat.
Make Roux: Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
Season: Add in the spices. Stir to form a thick paste.
Heat: Stir in the broth and tomato paste. Stir until smooth. Continue to heat while stirring for several minutes until the sauce is slightly thickened. Keep the heat to just below a simmer.
HOW TO STORE ENCHILADA SAUCE:
This sauce can be stored in the fridge for 5-7 days. Just give the jar a shake before using.
To freeze this enchilada sauce: add to freezer resealable bags, lay flat in the freezer on a baking sheet. Once frozen, you can easily stack the bags. Can be frozen for up to 3 months. To thaw, place the enchilada sauce into the refrigerator overnight. Reheat the sauce in a skillet.
At this point you can fill the enchiladas with meat or cheese. I do some of each and can eat 4 of eat. Usually this is made as a cheat meal. For obvious reasons.
Enchilada Meat Filling
INGREDIENTS
1 pound ground beef
2 tablespoon Chili Powder
1/2 teaspoon Salt-Optional
3/4 - 2 teaspoons Cumin
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Cilantro
1 2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
The directions here are self-explanatory. Cook the meat and season it.
If you want cheese enchiladas I say, go for it. Forget about the meat filling. As far as the cheese for the enchiladas, I like a mild- medium cheddar. It seems to melt easily and provides that stringy stretch when lifting it to your mouth. Make sure to finely dice some onions to add in with the cheese or you will not get the honest taste of this dish. And don’t forget to p that cheese in there. Fill them up.
