Mexican Gravy Recipes

Steps:

• In a large frying pan, melt the butter.
• While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
• Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
• This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
• Use "as is" or add to other recipes.

Steps:

• Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
• Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

Steps:

• Peel the shrimp and set aside, reserving the shrimp shells.
• In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells.
• In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the Velveeta, and stir until melted. Set aside and keep warm.
• In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeno, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve.

Steps:

• Make Enchilada Gravy Sauce.
• Heat oil in large stockpot (at least 3 qt).
• Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
• Stir in chili powder, cumin, garlic, salt and pepper.
• Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
• Gradually add the water, stirring until smooth.
• Boil gently for 15 minutes.
• Meanwhile make the Chili con Carne.
• Brown the ground beef in a large skillet.
• Add the garlic, cumin, bay leaf, salt and pepper.
• Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
• Add the chili powder and 1 cup of water and bring to a simmer.
• Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
• Meanwhile make the Enchiladas.
• Preheat oven to 350°F.
• Soften tortillas, fill with American cheese and roll up.
• Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
• Top with Pico de Gallo and more cheese to taste.
• Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.

Steps:

• In the largest skillet with a cover you have, brown the chicken in the butter.
• Add the tomatoes, onion, salt and ½ c water.
• Cover and simmer for 20 minute.
• Add the chili powder, garlic powder, pepper and pimiento.
• Continue simmering with the cover on for 10 min, until the chicken is tender and cooked thru.
• Remove the chicken from the pan.
• Mix flour with 1 tbsp water. Be sure there are no lumps.
• With the heat turned to low, wisk the flour mixture into the drippings in the pan to create a gravy.
• Serve the chicken over rice with the gravy.

Steps:

• Whisk together gravy and sauce. Add cumin to taste. Pour over burritos and microwave or bake.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
• Melt butter in a large skillet over medium-high heat. Saute tomatoes, onion, chile sauce, green onion, garlic powder, salt and pepper. Stir in potatoes and cook until heated through.
• Spoon potato mixture into a 2 quart casserole dish and sprinkle with cheese. Serve when the cheese has melted.

Steps:

• Heat oil in a medium skillet over medium-high heat. Stir in flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add remaining dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water, or chicken broth, to adjust thickness, if necessary.