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Enchillada gravy Printed From: Foods of the World Forum Category: Latin America Forum Name: Mexico and Central America Forum Discription: Mexico and Central America URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=484 Printed Date: 26 March 2026 at 20:34 Topic: Enchillada gravy Posted By: mgwerks Subject: Enchillada gravy Date 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. INGREDIENTS 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 METHOD 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. Replies: Posted By: TasunkaWitko Date Posted: 26 April 2010 at 07:02 that looks and sounds really good! will have to give it a try!

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