Enchilada Gravy Sauce - Recipelink.com

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Since 1979, Los Barrios restaurant in San Antonio, Texas—the heart of Tex-Mex cuisine—has been serving up casero, or home-style, cooking that has charmed food critics and earned an impressive following. Founded with a small investment and a lot of spirit, Los Barrios built its reputation on the authenticity of its cuisine. The Los Barrios Family Cookbook offers these reputation-making recipes—from simple but impressive traditional Mexican dishes.

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Los Barrios Family Cookbook: Tex-Mex Recipes from the Heart of San Antonio

Authors: Diana Barrios Trevino

Date: June 2002

ISBN: 0375760970

Publisher: Villard

Paperback

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Enchilada Gravy Sauce
Recipe from: Los Barrios Family Cookbook
by Diana Barrios Trevino
Cookbook Heaven at Recipelink.com

Makes 3 quarts

1 cup vegetable oil
2 cups all-purpose flour
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 1/2 tablespoons salt
1/4 teaspoon pepper
2 quarts water

Heat the oil in a large heavy saucepan over medium heat. Add the flour and cook, stirring constantly, until the flour is browned (this mixture is called a roux); be careful not to let the flour burn.
Stir in the chili powder, cumin, garlic powder, salt, and pepper and cook, stirring constantly, for 2 to 3 minutes.
Gradually add the water, stirring until smooth. Cook, stirring frequently, for 5 minutes, then reduce the heat and boil gently for 15 minutes.

Use this sauce for enchiladas stuffed with cheese, beef, or chicken. Top them off with Chili con Carne and grated cheese. You can assemble them ahead of time and freeze them for future use. To serve, thaw them in the refrigerator, then heat in a conventional oven or the microwave.

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