Enchilada Gravy Sauce
Category: Sauces, etc.
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Serves/Makes: 3 quarts
Ready in: 30-60 minutes
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1/4 cup chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 1/2 tablespoon salt
- 1/4 teaspoon black pepper
- 2 quarts water
Heat the oil in a large heavy saucepan over medium heat. Add the flour and cook, stirring constantly, until the flour is browned (this mixture is called a roux); be careful not to let the flour burn. Stir in the chili powder, cumin, garlic powder, salt, and pepper and cook, stirring constantly, for 2 to 3 minutes. Gradually add the water, stirring until smooth. Cook, stirring frequently, for 5 minutes, then reduce the heat and boil gently for 15 minutes. Use this sauce for enchiladas stuffed with cheese, beef, or chicken. Top them off with chili con carne and grated cheese. You can assemble them ahead of time and freeze them for future use. To serve, thaw them in the refrigerator, then heat in a conventional oven or the microwave. Recipe Source: \"Los Barrios Family Cookbook\" by Diana Barrios Trevino
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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