Chili gravy
can be used to flavor any cooked meat or vegetable.
Chili gravy has been traditionally used to top enchiladas, tamales, burritos and many Mexican dishes. It can also be used to top roasted meats or even open-faced sandwiches aiming for a Tex-Mex flavor. Chili gravy is very diverse, with rich herbs and spices. It should not be very spicy, but should be very flavorful. You can make your own chili gravy in a few simple steps.
Instructions
1. Place the saut pan on the stove over medium heat and add the lard, onion and garlic. Cook until the onion is soft and translucent.
2. Add the bacon drippings, chili powder, cumin and oregano. Slowly add the beef stock and water, while stirring.
3. Simmer uncovered, for 30 minutes or until the mixture has reduced by 1/4 of its volume. It should stick to the back of a spoon.
4. In a small bowl add the Masa Harina with a few tablespoons of the gravy from the pan and stir well until no lumps remain. Add this to the gravy in the saut pan and stir well.
5. Simmer on medium heat uncovered until the volume has reduced by half. Add salt to taste.
Tags: Chili gravy, medium heat, should very, stir well