In account of Hispanic Heritage Month, Chef Sylvia Casares reveals her abstruse for abacus a southern bang to her acclaimed gravy.
HOUSTON — As we bless Hispanic Heritage Month, we’re featuring dishes and recipes from some of Houston’s admired restaurants.
This compound for Archetypal Tex-Mex chili gravy is from Chef Sylvia Casares, buyer of Sylvia’s Enchilada Kitchen. Houston’s own “Enchilada Queen” says the abstruse is in the sauce.
Sylvia’s Enchilada Kitchen
“Chili gravy is the booze for which my restaurants are known, the one we do bigger than best added Mexican restaurants. This is everybody’s favorite—and the basic—Tex-Mex-style booze for beef and chicken cheese enchiladas.
It is alleged “chili” gravy, spelled with two i’s, because it has beef and chili crumb in it, à la Texas’ chili con carne.
In this version, the beef cooks bottomward so abundant that it is hardly arresting or palpable, but its attendance on the aficionado is indisputable.
When alive on this recipe, I kept in apperception what adept restaurateurs told me: ‘To be successful, every restaurant has to do one affair bigger than anybody else.’ For Sylvia’s Enchilada Kitchen, our best is chili gravy.”
Tex-Mex chili gravy recipe
Makes about 5 cups or abundant for 10 to 12 enchiladas
Ingredients
1. In a blender jar, amalgamate the onions, garlic and 1/2 cup water. Process on aerial acceleration for 1 minute, or until smooth.
2. In a baby bucket over low heat, amalgamate the burst beef, 2 cups baptize and the candy onion and garlic. Simmer, uncovered, for 30 minutes. Using a ample spoon, brush the bubbling actuality that rises to the surface; discard. Repeat 2 or 3 times during the affable time. Also use the beanery to breach up clumps of meat for a bland consistency. Set abreast off the heat.
3. In a ample bucket over average heat, calefaction the oil until it shimmers. Lower the heat. Active continuously, add the abrade and baker until the abrade turns a ablaze aureate color. Set abreast off the heat.
4. In a average bucket over low heat, calefaction the borsch and 1 cup baptize until bleared hot, about boiling. Meanwhile, in a baby basin or alembic with a lid, amalgamate the chili powder, salt, Holy Trinity and cayenne pepper, whisking or afraid to blend. Stir the accumulated spices into the hot borsch mixture, aggregate until smooth.
5. Gradually add the adapted beef and chili powder–broth admixture to the adapted flour, active consistently to abolish lumps. Stir and baker over low calefaction for 5 minutes, or until the admixture is about as blubbery as ketchup. Set abreast off the calefaction for at atomic 10 account afore serving.
Credit: Chef Sylvia Casares
The booze may be air-conditioned for up to 1 anniversary or arctic for up to 3 months.
At the restaurants, this booze is acclimated in a array of enchiladas and tamales.
WATCH: Chef Sylvia Casaras on Great Day Houston
How To Make Enchilada Sauce – How To Make Enchilada Sauce
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