Best Mexican Gravy Recipes

MEXICAN GRAVY

Steps:

• Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
• Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

MEXICAN GRAVY OR ENCHILADA SAUCE

Steps:

• In a large frying pan, melt the butter.
• While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
• Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
• This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
• Use "as is" or add to other recipes.

PORK CHOPS WITH PINEAPPLE GRAVY AND MEXICAN COUSCOUS

Steps:

• Generously sprinkle the pork chops on both sides with salt and pepper. In a medium bowl, stir together the garlic, 2 tablespoons of the olive oil, the rosemary and thyme until combined. Rub the mixture evenly on both sides of the pork chops and let stand for 5 minutes.
• Heat the remaining 1 teaspoon oil in a large heavy skillet over medium-high heat. Sear the pork chops on each side until golden brown, about 4 minutes per side. Reduce the heat to medium, add the pineapple juice, wine and pearl onions. Cover and simmer until the pork chops are cooked through, about 8 minutes.
• Using a slotted spoon, transfer the pork chops and onions to a serving platter and cover to keep warm. In a small bowl, mash the butter and flour together with a fork until it forms a paste; whisk the paste into the simmering liquid and cook for about 1 minute, until the sauce is thickened. Taste and adjust the seasoning with salt and pepper and drizzle it over the pork chops just before serving. Serve with Mexican Couscous.
• In a small saucepan, bring 1 cup water and the butter to a boil over medium-high heat. Add the couscous, swirl the pan to evenly incorporate it, remove from the heat, cover, and let stand for 5 minutes.
• Add the cilantro, pine nuts and jalapenos to the couscous, and fluff it with a fork until evenly combined. Season with salt and transfer the couscous to a serving dish. Serve immediately.

MEXICAN CHICKEN WITH GRAVY

Steps:

• In the largest skillet with a cover you have, brown the chicken in the butter.
• Add the tomatoes, onion, salt and ½ c water.
• Cover and simmer for 20 minute.
• Add the chili powder, garlic powder, pepper and pimiento.
• Continue simmering with the cover on for 10 min, until the chicken is tender and cooked thru.
• Remove the chicken from the pan.
• Mix flour with 1 tbsp water. Be sure there are no lumps.
• With the heat turned to low, wisk the flour mixture into the drippings in the pan to create a gravy.
• Serve the chicken over rice with the gravy.

MEXICAN STYLE SHRIMP GRAVY

Steps:

• Fry bacon in large skillet until crispy. Drain bacon and crumble leaving 1 tbsp. grease in skillet. Add shrimp, onion, green pepper and garlic. Saute over med. heat until shrimp turns pink. Sprinkle flour, salt & pepper over shrimp mixture. Stir and lightly brown. Add tomatoes with juice and chicken broth to shrimp mixture. Stir until combined and thickened. Garnish with bacon bits.