PapaDog.. You NEED to realize there’s a lot of regional differences in food.. The original poster of this topic is from Illinois.. I’m from around the corner in Michigan, and even being side by side, differences vary big time already, more less going across the country. But I can hear that guy in Mexico thinking your nuts for praising something on Texas border also..
Let me tell ya…In Minnesota or South Dakota they do not know what MEXICAN FOOD is!!! I ate a so called Mexican food place and they called it gravy instead of sauce and let me tell you….all of the food sucked…big time!!
Now I know Texas is not all authentic Mexican food…lots of Tex-Mex but I have eaten down in south Texas close to the border and let me tell ya….thats Real Mexican food!!! There is no red hot sauce there…only the green sauce and onions…getting back to the main topic…I do not have a recipe but do not get any recipes from Minn or SD for any sauces or gravys or topping any kind for Mexican foods!
Great to see this dialogue on chili gravy. I used to live in Virginia (McLean) and used to go to the Tippy’s off Route 50. Anyway, I loved their chili gravy and their beanless chili! Does anyone know if Tippy’s will mail their products out to those of us that miss it (I am in Washington State)?
Also, there used to be a mexican restaurant in Bellingham WA called Mexican Village that had THE best enchilada gravy (it closed about 5 years ago, alas). It looked like medium brown gravy. I asked the mexican lady that owned and cooked about the recipe. She would never tell me. Just said lard and alot of spices. However, the recipes I tend to see for chili gravy have too much chili powder and the sauce looks deep reddish/brown. The gravy I am talking about looked almost like a mild beef gravy but she told me it was made with lard and spices. So anybody have any ideas? I know there was some chili powder or paprika in the gravy because I remember looking at the gravy and seeing specks of it. I am certain it also had some garlic powder in it. I do not recall seeing any oregano leaves in it. It was mostly powdered type spices.
Anybody that can help on this recipe (and if you went to mexican village cafe in Bellingham and know THAT recipe) please post something!
Stephen Rushmore Jr.
Hoffman’s sounds about right. Here are a couple more:
Tex-Mex Chili Gravy
Tex-Mex Chili Gravy
I have been playing with this recipe. As this happened, I started making a few minor adjustments. I now use an All-Clad 2 quart (8 cup) quart stainless steel saucier and a metal whisk. The All-Clad transmits heat more efficiently and I have reduced the cooking temperatures accordingly. Also, I have given in to three personal biases. First, I tend to under salt my dishes, my philosophy being that one can always add salt at the table. And cheese enchiladas, for which this gravy is used, has a lot of salt from the cheese already. So, since Kosher salt carries less saltiness per teaspoon than table salt (larger flakes), by changing the recipe to call for Kosher salt, the over-all saltiness is reduced. Next, the amount of Mexican oregano called for in the original recipe is true to the gravy made by many restaurants. However, I don t like the Mexican oregano to overpower the dish, so I have reduced the amount to suit my own personal tastes. Last, although the amount of cumin seems like a lot, most cumin sits on the shelf for a while and loses its potency. If, however, you are grinding fresh cumin, or using a top quality brand, go easy on the cumin. You can always add more later.
Cooking times are now based on the All-Clad stainless steel saucier.
Makes 1 quart (4 cups) of chili gravy.
1#8260;2 cup vegetable oil (I use extra light tasting olive oil& these are the olive oils you see in the store that are recommended for frying) but to be more authentic, you can use lard. It will taste better with lard.
1#8260;2 cup all purpose flour
Mix all of the following together and have them ready to toss into the pan.
1 teaspoon ground black pepper (if using freshly ground, you may need to reduce the amount. Start with 1#8260;2 teaspoon and add more later)
2 teaspoons Kosher salt (or 1 teaspoon table salt)
1 tablespoon powdered garlic ( Powdered garlic? This is very common in Tex-Mex cooking and perfectly acceptable)
2 teaspoons ground cumin (Again, if you are grinding your own, be sure to reduce the amount by half to start off with)
1#8260;2 teaspoon of Mexican oregano (Not Mediterranean oregano. Different plant. Well, in a pinch you can substitute)
2 tablespoons Gebhardt s chili powder (Or home-made, or in a pinch, paprika. You ll be surprised how many Tex-Mex restaurants just use paprika)
4 cups of water (Or chicken broth, though I prefer water)
Tex-Mex Chili Gravy Instructions (Updated for 2005):
Heat the oil in the sauce pan or a skillet over medium heat. Stir in the flour with a whisk or wooden spoon and continuously stir for about 3 minutes. What you are looking for is a very light brown roux. You don t bring the roux any darker because as the roux darkens, the flour loses its thickening ability. What you re doing is just taking the raw edge off the flour.
After 3 minutes or so of stirring (don t be afraid to go 4 minutes if it doesn t look right), turn of the heat, continuing to stir. Dump the powdered ingredients into the roux and stir with a whisk for a few seconds to blend. The residual heat from the roux is going to release some flavorful oils in the cumin, Mexican oregano, and chili powder. Stir in the 4 cups of water.
Turn the heat back on, this time to the low setting, and simmer for 6 minutes, stirring with the whisk every so often. The gravy will have thickened, and will continue to thicken after it is baked with the enchiladas, so you don t need to continue thickening it.
Taste the gravy (don t burn your tongue!) and adjust seasonings as needed.
Allow to cool and reserve for use in making Tex-Mex Cheese Enchiladas.
My favorite cookware: I use a large cast iron skillet that has been well seasoned for any high heat applications, such as steaks, fajitas, etc. I use a 2 quart All-Clad stainless steel saucier (comes with a lid) for making g,22,247312.013,1,54283,184.108.40.206
247324,247312,247312,2008-02-13 00:17:27,RE: A Mexican Gravy/Sauce”
Here are some Hatch Enchilada Sauces
My bad for entering my password before I even replied.
OK, what I wanted to say was, yes I too love the Tippys Chile Gravy. Tonight I wanted to make a sauce to go over the Tamale Pie leftovers from the other night, because I knew they would be a bit dry. I did a search on Chili Gravy, and threw together an amagalm of several recipes. I made the roux with Crisco and AP flour, used three types of chili powder: Penzey’s regular, McCormacks Ancho, and finally…Chimayo from the stash in the freezer. Next I added cumin, and I finely grated a bit of white onion in, added 2 cups of half strength beef broth, Kosher salt, white pepper, freshly ground black pepper, garlic powder and a bit of Masa Harina. It had a bit of a kick to it, which I knew the other party waiting for dinner would not fully appreciate. So, I put a couple tablespoons of greek-style yogurt in and wisked it. Reduced it a bit, and the result is not bad at all for my first attempt at Chili Gravy, with a nice smooth texture. I will do this again.
An alternate recipe, from Robb Walsh’s "Tex-Mex Cookbook:"
1/4 cup lard or vegetable oil
1/4 cup flour
1/2 tsp ground black pepper
1 tsp salt
1 1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried Mexican oregano
2 tbsp chili powder
2 cups chicken broth or water
Heat lard in skillet over medium-high heat. Stir in flour and continue stirring for 3-4 minutes until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.
Chili gravy is very old school Tex-Mex, classically served over cheese enchiladas, and lives on in my memory, especially the places that cooked and served them on a almost-lethal-to-the-touch aluminum platter. It was meant to be a cross between Mexican chile sauce and Anglo brown gravy. I have had more luck finding these old-fashioned types of enchiladas, with the chili gravy, in Texas diners in small towns than in Mexican food places.
Now I’m hungry again.
There is a small chain here in No. VA called Tippys Tacos that puts their own chili gravy on certain dishes, and it’s delish! Neb Guy’s recipe looks like that might be what they use.
Certain regional cuisines of Mexico sauce their enchiladas with mole, which is dark brown and very flavorful. At least when it’s made correctly it’s flavorful.
Thank you all for the good ideas. I will make these recipes and let you know.
2Tbsp. lard (or shortening)
2 Tbsp. flour
3 Tbsp. chili powder or ground chiles pasillas
3 Cups warm water
Salt to taste
Melt lard in skillet. Stir in flour. Make a light roux. Add ground chile, water, and salt. Cook until thick.
Recipe from Linda West Eckhardt
They call it chili gravy here in north Texas. That name might help find a recipe?
I was at a place in Albert Lea Minnesota, can t remember the name of it. I couldn t decide which sauce to have on my burrito or what ever the heck I ordered so they gave me some of each. � was a salsa type of sauce which was fine, the other half was honest to god like truck stop gravy, nasty.
I have not seen one for that, even on Kopy Kat. The sauce they use at Monterey’s or Casa Ole tastes almost like a thin chili. You could probably use that thin hot dog sauce in a pinch.
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