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Enchillada gravy

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mgwerks View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mgwerks Quote  Post ReplyReply Direct Link To This Post Topic: Enchillada gravy
    Posted: 25 April 2010 at 20:40
If you are tired of thin, greasy, runny enchilada sauce, give this a try.  The taste was spot on for someone that doesn't like it scorching hot, and the consistency is almost like mole.

Enchilada Gravy

Note: this makes a lot - you may want to scale it down or freeze the rest.

1  cup vegetable oil
2  cups all purpose flour
1/4 cup chile powder (ancho, if possible)
1 TBSP cumin
1 TBSP garlic powder
2 TBSP paprika
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1/8 tsp ground jalapeno powder
2 quarts water

In a large Dutch oven heat the oil over meium heat.  Add the flour and cook, stirring constantly until a light brown roux is achieved.  Stir in the balance of the spices, cooking  and stirring for a few more minutes.

Slowly add in the water, stirring all the while, until you reach a smooth and even consistency.  Reduce heat and cook for another 20 minutes.  Taste and adjust flavors as needed.

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2010 at 07:02
that looks and sounds really good! will have to give it a try!
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