Ancho Chili Gravy

Page 214

Cuisine: Mexican | Course Type: Sauces/Gravies

(1 review)

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Recipe Review

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.

(2) useful  

Comments

kaye16 - 23rd October 2016
Looking for the same thing, I've been using Chile Purée from Robb Walsh's Tex-Mex Cookbook. This book is filled with photos of old Tex-Mex eateries, very nostalgic.

I always make enough to have some for the freezer.

(edited 23rd October 2016) 

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