Monday, May 6, 2013

Taos Pueblo Red Chile Gravy

  • 1 1/2 to 2 pounds coarsely ground pork or beef
  • 1 or 2 cloves garlic, minced
  • 1/2 teaspoon salt for the meat
  • 2 or 3 Tablespoons flour (approximately)
  • 1/2 to 2/3 cup Rio Grande CHile Spice Mix (to taste)
  • 2 to 3 cups water or meat stock, more to thin
  • 1 teaspoon salt for the gravy, more to taste
In a deep pot or skillet, cook meat with garlic until no longer pink.  Do not brown.  SAlt.  Add flour to absorb grease, 2 tablespoons or more.  STir and cook flour with meat a few minutes.  Add Rio Grande Chile Spice Mix and stir rapidly to coat meat evenly.   Cook a few minutes as you stir.

Slowly add water or meat stock, stir and cook until gravy is bubbling.   Can thin with more water.  Salt again and taste.

Remove from heat, let stand a few minutes for flavors to absorb.  Reheat later if you wish and add more water if necessary.  Makes about a quart.

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