Gebhardt Enchilada Sauce Recipes

GEBHARDT'S CHILI GRAVY

Gebhardt's Chili Gravy image

Make and share this Gebhardt's Chili Gravy recipe from Food.com.

Provided by Molly53

Categories Sauces

Time 50m

Yield 4 cups

Number Of Ingredients 10

Ingredients

4 tablespoons peanut oil or 4 tablespoons lard
1 medium onion, finely chopped
2 large garlic cloves, minced (or put through a garlic press)
1 tablespoon bacon drippings
1/2 cup good chili powder (preferably Gebhardts or your own homemade)
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, preferably Mexican
4 cups beef stock
1 tablespoon masa harina
salt

Steps:

Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned.
Stir in the bacon drippings, chili powder, cumin, oregano; then add the beef stock, a little at a time, stirring well.
Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy.
Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.

Nutrition Facts : Calories 231.6, Fat 19.7, SaturatedFat 4.2, Cholesterol 3.1, Sodium 1165, Carbohydrate 12.8, Fiber 6.3, Sugar 2.4, Protein 5.5

TEN MINUTE ENCHILADA SAUCE

Ten Minute Enchilada Sauce image

A super speedy enchilada sauce with a truly authentic taste.

Provided by BRANDI T

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup vegetable oil
2 tablespoons self-rising flour
¼ cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 ½ cups water
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion salt
salt to taste

Steps:

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Nutrition Facts : Calories 116 calories, Carbohydrate 7 g, Fat 10.1 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 408.4 mg, Sugar 1.9 g

THE BEST RED ENCHILADA SAUCE

The Best Red Enchilada Sauce image

This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!

Provided by Fox Woadhill Rogers

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h25m

Yield 14

Number Of Ingredients 8

Ingredients

6 dried ancho chiles
1 (6 ounce) can tomato paste
¼ cup corn oil
2 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground cumin
3 cups beef broth

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g

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