Recipe courtesy of ACEQ Restaurant
Red Chile Gravy
- Level: Easy
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 376
- Total Fat
- 31
- Saturated Fat
- 2
- Carbohydrates
- 28
- Dietary Fiber
- 9
- Sugar
- 6
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 467
- Total: 55 min (includes cooling time)
- Active: 20 min
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.