Any recis would be appreciated.

So do you mean chili con carne?

I'm assuming you mean chili gravy for beef enchiladas?

EARLY TEXAS (POOR BOY) ENCHILADA SAUCE

Recipe By :Matt Martinez's Culinary Frontier: A Real Texas Cookbook
Serving Size : 24 Preparation Time :0:00
Categories : Enchiladas Formulating Recipes
Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lard -- vegetable
shortening or vegetable oil
1/2 cup flour
1 teaspoon black pepper
2 teaspoons salt
1 tablespoon granulated garlic
1 1/3 tablespoons ground cumin
1 teaspoon dried oregano
1/4 cup chili powder
1 1/2 quarts water or chicken broth

In large skillet, heat lard to medium hot. Stir in flour and continue stirring until it turns a very light brown. This will take 3-4 minutes. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add water or broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 to 20 minutes. Add more water to adjust the thickness to your preference.

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This is exactly what you want for beef or cheese enchiladas.

Yes, chili gravy for beef enchiladas.

From photos, the sauce at Teka Molino in San Antonio is what I am thinking of.

The recipe Fido posted is close to what I use except I sub in a can of tomato sauce for some of the stock. Works perfectly

You asked this 14 years ago:

https://texags.com/forums/12/topics/1193106

Big Ben,

Two observations:

1. I am looking for a mexican gravy recipe that does not include ground beef.

2. After 14 years, I hope we have more people participating on this board.

Mexican-style enchiladas typically involve rehydrating peppers.

Homesick Texan Recipe for Tex-Mex Cheese Enchiladas. About the closest thing found to Dart Bowl Enchiladas.

Tex-Mex Chili Con Carne
Ingredients
Ingredients for the gravy:
1/4 cup lard or vegetable oil
1/4 cup all-purpose flour
2 tablespoons chili powder
1 teaspoons ground cumin
1 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups beef broth, chicken broth, or water


https://www.homesicktexan.com/essence-of-tex-mex/

Is actually closer to Matt Martinez recipe if you know how to divide by 2

The Early Texas sauce was very good. It was a little salty but I used Kosher Salt. I will probably cut back on the salt. Might also use a little more broth as it was a little thicker than what I was wanting.

How many dried New Mexico chili pods would equal a quarter cup of powder? I like rehydrating them and using a blender to combine them with the chicken broth in recipes. That might also allow for using one dried ancho in the mix.

B-1 83 said:

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How many dried New Mexico chili pods would equal a quarter cup of powder? I like rehydrating them and using a blender to combine them with the chicken broth in recipes. That might also allow for using one dried ancho in the mix.

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1 to 2

It's gonna take quite a few dried New Mexico chilis processed in a spice grinder to make a quarter cup of powder. A few years ago I remember it taking 3-4 to make a couple of tablespoons. Much easier to buy the Fiesta brand New Mexico chili powder sold in packets in the spice aisle at HEB.

Agasaurus Tex said:

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It's gonna take quite a few dried New Mexico chilis processed in a spice grinder to make a quarter cup of powder. A few years ago I remember it taking 3-4 to make a couple of tablespoons. Much easier to buy the Fiesta brand New Mexico chili powder sold in packets in the spice aisle at HEB.

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Probably so. The main point is to get the pure stuff with no additions.

I've never made New Mexican powder, but I have done ancho which is similar in size, and for a 1/4 cup, you're probably looking at 10-12.

Understand. The Fiesta brand has just ground chilies with nothing added.

Keep in mind that a freshly ground powder will be way more pungent than anything in a jar. If you're grinding chilis to use the powder, cut back on it a bit in your recipe.

A decent sized dried pepper will yield two tablespoons of powder. 4 Tablespoons equals a quarter cup. You must have tiny chiles if you need 10 of them to get a quarter cup

You can also order high quality chile powder from pendery's.