Ancho Chili Gravy

From Enchiladas: Aztec to Tex-Mex

Cookbook

Author(s): Cappy Lawton, Chris Waters Dunn

Page 214

Cuisine: Mexican

Course: Sauces/Gravies

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↕ Cooked ↓

jenncc

9 years ago

★ ★ ★ ★ ★ 5/5

2 found this helpful Sign in to mark helpful

This is the stuff! I have been searching for the basic chili sauce they use back in San Antonio at my favorite Tex-Mex spots and this is it. This makes more than you need for the Tex-Mex Enchiladas in the book but it freezes well. It is rich and earthy with a slightly spicy kick. Used this to make the Tex-Mex Chicken Enchiladas.

1 comment(s)

kaye16 · 9 years ago

Looking for the same thing, I've been using <a href="http://www.cookbooker.com/recipe/36781/chile-puree">Chile PurÃ©e</a> from Robb Walsh's <a href="http://www.cookbooker.com/title/5664/the-tex-mex-cookbook-a-history-in-recipes-and-photos">Tex-Mex Cookbook</a>. This book is filled with photos of old Tex-Mex eateries, very nostalgic. I always make enough to have some for the freezer.

Report