Enchiladas

Yields approximately 5 cups (1.2 liters)

Ancho chile gravy is used for Tex-Mex enchiladas. Fillings can be seasoned ground beef, shredded chicken, or grated longhorn cheddar cheese with minced white onion.

INGREDIENTS

For the ancho paste:

4 tablespoons (60 grams) ancho paste, made from 3 ancho chiles (see note)

For the ancho gravy:

8 tablespoons (113 grams) butter (or substitute lard or vegetable oil)

1½ teaspoons (3 grams) ground cumin

1½ teaspoons (4 grams) garlic, minced

½ cup (70 grams) all-purpose flour

4 cups (1 liter) chicken stock (see page 70)

4 tablespoons (28 grams) chile powder

4 tablespoons (60 grams) tomato paste

Kosher salt to taste (approximately 1 tablespoon, 9 grams; less if using store-bought chicken stock)

¼ teaspoon (about 1 ml) apple cider vinegar, or to taste

DIRECTIONS

Start with the ancho paste:

Remove the stems, seeds, and veins from the ancho chiles. Place in hot water to soak for approximately 15 minutes. Drain and discard the soaking liquid. Process the chiles in a blender with just enough fresh water to achieve a smooth paste. Four tablespoons (60 grams) will be needed for this recipe.

Prepare the gravy:

Place butter, lard, or oil in a large sauté pan over medium heat. When hot, add the cumin and sauté for 1 minute. Add the garlic and sauté 1 additional minute.

Add the flour and stir well. Cook over medium-high heat, stirring constantly, until the roux takes on a slightly golden color, 3–5 minutes.

Place the chicken stock in a large saucepan and bring to a boil. Remove from heat and add the chile powder, 4 tablespoons (60 grams) ancho paste, tomato paste, 2 teaspoons (6 grams) salt, and apple cider vinegar. Mix thoroughly.

When the roux is ready, add it slowly to the chicken stock mixture, stirring to combine.

Place the gravy on medium-high heat and bring to a simmer, stirring constantly.

When the gravy has thickened and is smooth, reduce heat to low and cook for 5 more minutes.

Thin with a little chicken stock or water as needed to attain a medium gravy consistency. Add additional salt to taste.

Notes: The paste from only about 1½ ancho chiles is needed, but it is difficult to process fewer than 3 chiles in a blender. Process at least 3 ancho chiles and freeze the extra for other uses. (Three anchos will yield about 8 tablespoons chile paste.)

Use ancho paste immediately, refrigerate for up to 1 week, or freeze for up to 1 month.

Store-bought chicken stock may be substituted, but reduce the amount of salt added to the recipe.