| 28 | 29 | 30 | 31 | 32 |
| 1 | 28 | 56 | 83 | 111 |
|
Chili Gravy
4
8
1
4
1
2
2
2
1
1
1
dried red New Mexico chiles*
dried red ancho chiles*
lb. ground beef
C. beef stock
medium onion, finely chopped
garlic cloves, minced
T. bacon drippings (optional)
tsp. cumin seeds, toasted and ground
/2 tsp. Mexican oregano
/2 tsp. salt
T. Masa Harina
*
To shortcut, use about 1/2 cup chili powder and reduce the cumin and oregano
by half.
If using the shortcut, skip this step. Preheat the oven to 300°F. Break off the stems
of the chile pods and discard the seeds. Place the pods in a single layer on a
baking sheet and roast them for about 5 minutes. Watch the pods closely so that
they do not scorch. Break each chile into several pieces. In a blender, purée the
pods with the stock. You should be able to see tiny pieces of chile pulp, but they
should be bound in a smooth, thick liquid. Set the purée aside.
In a medium saucepan, brown the meat with the onion and garlic. Drain the
grease. Add bacon drippings, if desired, and return the pan to the heat. When the
bacon drippings have melted, add the cumin, oregano, salt and puréed chiles or
chili powder and beef stock. Simmer the mixture for about 50 minutes, until the
meat is tender and the liquid has thickened slightly.
In a small bowl, mix the Masa Harina with 2 tablespoons of the cooking liquid, and
stir the mixture back into the gravy. Simmer the gravy for an additional 10 minutes.
Serve with Tex−Mex enchiladas, tamales or other dishes.
Chili Gravy
24
Page
Quick Jump
|