Saturday Share Recipe: Tex-Mex Chili Gravy

In March, I shared the recipe for Mi Casa Rice, a Tex-Mex recipe for what many call Spanish Rice. It has my own adaptation which is why I call it "my house rice."

 I live in Texas so I cook a lot of Tex-Mex food which many call Mexican food. There's a  difference in tacos, enchicadas, etc. as made in Mexico and in Texas. 

Our Tex-Mex food in Texas is a delightful blend of both cultures.

Today I'm sharing another Tex-Mex recipe which I make in bulk and freeze the leftovers for other meals.

In case you can't find Mexican Oregano in your local market, I've included a link to Amazon where you can find several different brands.

Tex-Mex Chili Gravy

Ingredients

1 large diced onion (about 1 1/2 cups)

2 smashed and diced garlic cloves or equivalent amount of garlic powder

3 tablespoons rendered bacon fat or vegetable oil

3/4 cup olive oil or vegetable oil of your choice

3/4 cup AP flour

3 cups beef broth

3 tablespoons chili powder

3 tablespoons cumin

2-3 teaspoons salt, to taste

2 teaspoons Mexican oregano

2 teaspoons smoked paprika

Instructions

There are a few steps, but this recipe is worth it.

1. Saute the onion in the rendered bacon fat or oil. (The bacon fat adds a fabulous smoky taste and depth of flavor.) Cook until very soft and translucent, but not brown. When onion turns brown, it gets bitter.

2. Add the garlic to the onion and saute another minute, making sure not to burn the mixture.

3. Remove the onion and garlic to a bowl. If you don't want the trace of bacon fat left in the pan, you can wipe it out with a paper towel, but you will be adding the 3/4 cup of oil to this pan so it's okay to leave the fat that remained from cooking the onion and garlic.

4. Whisk the flour into the vegetable oil. You'll stir and cook this until the roux is dark brown color. This will take many minutes depending on how high your heat is. Be careful not to burn the roux.

5. When the roux is a deep brown color, reduce the heat, turn on your vent fan if it's not already on, and begin pouring the beef broth into the roux. Pour slowly, stir or whisk rapidly. When all of the broth has been added, stir and cook until the sizzling steam has subsided.

6. Increase the heat to medium and add the cooked onion and garlice. Stir well to mix.

7. Now stir in the rest of the ingredients—the salt and spices. Stir after adding each spice.

8. Cook until the mixture is smooth and thickened.

Serve hot with enchiladas, tamale, rice, tacos, charro beans, chalupas, etc. 

Refrigerate leftovers. If you don't plan to use this within a few days, freeze in a proper container for future use.

Takeaway Truth

This isn't difficult to make, but it takes time so be patient. The taste is better the second day because the flavors meld so  beautifully. 

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