Chili gravy for tamales

This recipe lets you in on the secret to restaurant quality enchiladas! I keep it simple and yummy with peppers and gooey cheese!

This is what makes enchiladas Tex-Mex. Delicious! This is from the blog - Homesick Texan. For any homesick Texan - the blog is a must read!! - Tex-Mex Enchilada Chili Meat Sauce

Tex-Mex chili gravy is neither Mexican style red enchilada sauce nor brown gravy, but rather a combination of the two.

I was on a mission to both redeem and console myself after the prior night’s dinner disaster. I was wanting some Tex-Mex. Gooey, cheesy, spicy Tex-Mex. The kind of stuff you get at those mom …

Tex-Mex is not Mexican food. That's right, even though most of the restaurants you see all over Texas say that they're Mexican, they're not. Tex-Mex is a cuisine of its own!" I found this chili tex-mex gravy recipe you need to try and you will see what I am talking about. Tex- Mix Chili Gravy 1/4 cup Shorting 1/4 cup all-purpose flour 1/2 teaspoon black pepper 1 teaspoon salt 1 teaspoon powdered garlic 2 teaspoon ground cumin 1/2 teaspoon dried oregano 2 tablespoons chili powered 2 cups beef…

Mexican chili gravy

New Mexico’s famous red chile sauce mixed with shredded pork, it is used as a tamale filling, but all by itself it is also ladled over tamales, enchiladas, huevos rancheros, breakfast burritos, stuffed sopaipillas, chiles rellenos and almost anything else you can think of. How To Make Best Mexican Red Chile Sauce? Visit Our Recipes Website... #How_to_make_red_chilesauce, #Red_chile_sauce, #Chile_Sauce, #Mexican_chile_sauce, #Los_foodies_magazine

This Mexican red chile sauce is made with dried ancho chiles and comes together in about 30 minutes. Use it to top enchiladas, tamales, and a variety of other Mexican dishes.

I believe I've finally done it. I've been playing around with chili gravy for years. My battles are detailed here: The Year of The Entomada Shredded Beef Entomadas Enchilada Trouble Shooting I've made chili gravy after chili gravy. I've experimented with using bacon grease as the fat, with canola oil as the fat, with more flour, less flour, more spices, less spices, with water as the liquid, with chicken broth as the liquid, etc. I could go on. This time however, I believe I've taken chili…