Prep 10 mins
Cook 40 mins
An indispensable sauce for enchiladas, tamales, and other Tex-Mex dishes.
- 4 tablespoons peanut oil or 4 tablespoons lard
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced (or put through a garlic press)
- 1 tablespoon bacon drippings
- 1⁄2 cup good chili powder (preferably Gebhardts or your own homemade)
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon dried oregano, preferably Mexican
- 4 cups beef stock
- 1 tablespoon masa harina
- Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned.
- Stir in the bacon drippings, chili powder, cumin, oregano; then add the beef stock, a little at a time, stirring well.
- Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy.
- Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.
Tried it today and it is wonderful. This will become a staple recipe!
gosh, I never rated this! I use it a lot and it is AWESOME!! Personally though, I use only McCormick Schilling Chili Powder.
Yummy! I live in deep south Texas and this recipe is about as close as you can get to the sauce they serve here.. We use chicken stock for cheese and chicken products... and add fresh garlic and clintro...