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04-07-2019 07:14 PM
1/2 c flour
1/2 c butter
16 oz chicken broth
8 oz can of tomato sauce
chipolite pepper in adobe
combine flour and butter in a saucepan. make a roux cook for about 3 minutes or until flour is cooked.
add chicken broth and tomato sauce and cook until thick. add adobe sauce with peppers to taste.. i use about 3 T and one pepper but add as desired.
store any leftover in fridge.
04-07-2019 09:20 PM - edited 04-07-2019 09:25 PM
I'm not big on chipotles en adobo, but still like it a bit spicy:
1 tsp vegetable oil
1/2 tsp salt
1 cup chopped onion
1 tbsp minced garlic
2 tbsp chili powder
2 tsp cumin
1 tbsp sugar
16-oz can tomato sauce
1 cup water
Cook oil, onion, and salt in covered saucepan over medium-low heat for 10 minutes, stirring often. Stir in garlic, chili powder, cumin, and sugar to mix. Stir in tomato sauce and water, then simmer over medium heat until slightly thickened.
Pour sauce through mesh strainer into bowl.
04-10-2019 03:46 PM - edited 04-10-2019 03:48 PM
In a saucepan put 2T flour and 2 T oil, cook together to get rid of raw taste. Add 2 T chili powder. Then add salt, pepper and garlic powder to taste. Then slowly whisk in 1 cup chicken broth, cook til it thickens.
04-10-2019 09:19 PM
I love texmex chilli gravy:
Notice no tomato. Just a wonderful brown yummy gravy to go over tamales or enchilladas.
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