Name: Red Chile Gravy
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 2 quarts
Ingredients: 1 tablespoon beef stock base; 1 cup oil; 1 cup gluten-free flour; 1 cup red chile powder; 1/2 cup dried ancho chiles, stemmed; 1/4 cup chile in adobo; 2 tablespoons sugar; 1 tablespoon Calabrian peppers; 1 tablespoon salt; 1 tablespoon apple cider vinegar; 1/4 cup smoked paprika; 1 bay leaf; 1 large onion, diced

Directions

Stir the stock base into 2 liters water in a bowl and stir; set aside.
Make a roux: warm the oil in a pot, then add the flour and cook, whisking slowly, until smooth and browned. Add the red chile powder, ancho chile pods, chile in adobo, sugar, Calabrian peppers, salt, vinegar, smoked paprika, bay leaf and onion. Stir together, then slowly add the stock. Cook for 30 minutes, adding additional water if clumpy. Remove the bay leaf and transfer to a blender. Blend until smooth.

Cook’s Note

This gravy can be added to anything, but is best on mashed potatoes, biscuits, corn breads, breakfast, etc.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Elijah Safford, ACEQ Restaurant, Arroyo Seco, NM

Red Chile Gravy

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