Chile Gravy

May 10, 2014

pimg class=”alignright” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA2008033/Chili_Gravy2.jpg” alt=”Chili Gravy2″ width=”320″ height=”212″ title=”Chile Gravy” /Call it what you will, chile (or chili) gravy or enchilada sauce, either way this blend of dried chiles, cumin, garlic, and beef broth is hard to be without if you love Tex-Mex cuisine. Granted, a lot of Tex-Mex cuisine is also loaded with gooey melted cheese, chips and tortillas but it’s best to skip all that. Instead, pour this earthy, smoky, moderately spicy gravy over ground beef, scrambled eggs, a title=”Primal-Chilaquiles” href=”http://www.marksdailyapple.com/primal-chilaquiles/#axzz30t1bhJOZ”chilaquiles/a, grilled steak or chicken. Or use it (un-thickened) as a braising or poaching liquid for beef, pork or chicken./p
pEvery Tex-Mex aficionado has their own recipe for chili gravy. Some recipes use only chili powder, instead of whole, dried chiles, which works well if you have access to high-quality, flavorful chili powder. Many recipes use powdered garlic instead of fresh. And all of them use flour to thicken the […]

Original post by Worker Bee

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