Photo by Sonia Mendez Garcia As many of you know, I lived in Texas for several years when I was a teenager. It holds a special place in my heart, as does Tex-Mex food. I am not talking about that food you get at the local fast-food place, that so many people enjoy, but the recipes and foods that have been passed down through generations of families from Texas whose descendants are from Mexico. My sister-in-law Janet comes from such a family. This is my best interpretation of the wonderful chili gravy I have enjoyed in the past. Ladle this gravy over a big pan of freshly rolled enchiladas topped with cheese and you will experience a little piece of Texas!
Ingredients
- 1/3 cup canola oil
- 1/3 cup flour
- 2 tablespoons dark chili powder
- 2 tablespoons red chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cumin powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt or to taste
- 1 teaspoon pepper
- 2½ cups low-sodium chicken broth
- 1/2 tablespoon jalapeño pepper flakes, (optional)
Directions
- Heat the oil to medium heat. Whisk in the flour and cook, stirring often, for 5 minutes.
- Add in all of the remaining ingredients in the order listed. Whisk to combine, taste for salt. Reduce heat slightly and continue cooking for a good 30 to 35 minutes or until gravy becomes thick.
Chef Notes
This is great for enchiladas, burritos, chiles rellenos or as a dipping sauce for fritters or meatballs. Delicious on frito pies, too.
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