-
Red Chile Gravy
Make a mild or medium smooth red sauce for enchiladas, tacos, beans, and tamales. The basic recipe is the same, but the chiles are different. Also included is a recipe for Chile Water, which helps make a freezable chile seasoning to add to sauces, stews, etc., from the peppers left after straining the red chile sauce. Gravy makes 3 cups, or enough for 12-16 enchiladas. Ingredients
- Basic recipe:
- 12 chiles - guajillos ae mild, New Mexican red chiles are medium, or mix them together
- 3 cups chicken broth
- Or
- 3 cups water with three chicken bullion cubes (Do not add additional salt before tasting.)
- 1 onion chopped
- 4 cloves garlic, chopped
- oil
- 1/2 tbs. cumin, smoked
- 1 - 2 tbs. chile powder, like Mexene or Gephardt, or Diablo Dust (see links)
- 1/2 tsp. Mexican oregano
- salt and pepper to taste
- to thicken sauce: 1 tbs. flour + 1 tbs. olive or corn oil
- Makes about 3 cups.
- Chile Water:
- Remainder of peppers after straining the gravy
- water
- Will freeze.
Directions
- Heat oven to 250 F.
- Place chiles, spread out, on a baking pan. Cook 15 minutes.
- or
- Place peppers in a cast iron skillet and toast them.
- Saute onions and garlic in oil.
- Add seeded, chopped chiles to a pot, along with all other ingredients.
- Bring to a boil, cut back to simmer 30 minutes, covered.
- Let cool, process in a blender until smooth, about 15-20 seconds.
- Strain sauce through a sieve.
- Taste and adjust seasonings.
- If sauce is not thick enough, add oil and flour to a skillet, mix well and slowly add chile sauce.
- Chile Water:
- Save the leftover chiles from the sieve, add water to make two cups and put in the freezer for other uses. Thaw and strain before use.
Share Recipe
Similar Recipes
Leave a review or comment
Comments