Chili Gravy
1/4 cup lard or vegetable oil
1/4 cup flour
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons powdered garlic
2 teaspoons ground cumin
1/2 teaspoon dried Mexican oregano
2 tablespoons chili powder
2 cups chicken broth
Heat the lard in a skillet over medium-high heat. Stir in the flour and
continue stirring for 3 to 4 minutes, until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly
stirring and blending the ingredients. Add the chicken broth, mixing and
stirring until the sauce thickens.
Turn the heat to low and let the sauce simmer for 15 minutes. Add water to adjust the thickness.
NOTES : The lifeblood of old-fashioned Tex-Mex, chili gravy is a cross
between Anglo brown gravy and Mexican chile sauce. It was invented in
Anglo-owned Mexican Restaurants like the Original in San Antonio.
1/4 cup lard or vegetable oil
1/4 cup flour
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons powdered garlic
2 teaspoons ground cumin
1/2 teaspoon dried Mexican oregano
2 tablespoons chili powder
2 cups chicken broth
Heat the lard in a skillet over medium-high heat. Stir in the flour and
continue stirring for 3 to 4 minutes, until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly
stirring and blending the ingredients. Add the chicken broth, mixing and
stirring until the sauce thickens.
Turn the heat to low and let the sauce simmer for 15 minutes. Add water to adjust the thickness.
NOTES : The lifeblood of old-fashioned Tex-Mex, chili gravy is a cross
between Anglo brown gravy and Mexican chile sauce. It was invented in
Anglo-owned Mexican Restaurants like the Original in San Antonio.
