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Gebhardt's Chili Gravy
An indispensable sauce for enchiladas, tamales, and other Tex-Mex dishes.
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tablespoons peanut oil or 4 tablespoons lard
, finely chopped
, minced (or put through a garlic press)
(preferably Gebhardts or your own homemade)
, preferably Mexican
cups beef stock
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.
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