Mexican Gravy or Enchilada Sauce
- Reviews 3
Ready In: 20 mins
Serves: 25
Yields: 2 quarts approx
Ingredients
- 1⁄4 cup butter
- 1⁄3 cup flour
- 1⁄2 teaspoon garlic salt
- 1⁄2 cup chili powder (yes, that's the right amount)
- 1 teaspoon oregano
- 1⁄4 teaspoon cumin
- 3 1⁄2 cups chicken broth (or 3 - 15 oz. cans)
- 1 (12 ounce) can tomato sauce
Directions
- In a large frying pan, melt the butter.
- While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
- Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
- This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
- Use "as is" or add to other recipes.
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