I have my gravy down packed and am happy to report that for the past 8-10 times I've made enchilada gravy, the sauce has come out impecable and uniformed. I do experiment using a variety of different chili powders - and recently made a gravy using ground new mexico red chilis - so good and spicy! I paired it with steamed red corn tortillas stuffed with 4 different cheeses :)
gravy ingredients:
olive oil
flour
tomato paste (for color)
1-2 tablespoons of chili powder (depending on heat)
onion
garlic
green pepper
cumin
salt/pepper to taste
water
First sautee your base veggies in olive oil until slightly tender, add 2-3 teaspoons of ground cumin (I cut my veggies very small - almosted minced). Next, make a roux!
I use olive oil and flour as my base - about 1/4 cup of olive oil and 2 tablespoons of flour. cook out flour
slowly add water a little at a time and continue to stir (do not stop stirring or you will get clumps). This will take about 7 min. Then add the chili powder (always first taste your chili powder for heat) keep stirring - then add about 1 tablespoon of tomato paste for a creamy sauce and bright color! Now it's time to season your sauce (to taste) using kosher salt and ground black pepper. Simmer for at least 15 min!
Of course if you'd like to add meat - go ahead and prepare your ground meat with the sauteed veggies - I like mine vegetarian style. Enjoy :)
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