Called the true authentic enchilada sauce, Mexican Gravy is a delicious sauce that’s got a smoky, spicy flavor. It is perfect for Enchiladas (like my Beef Enchiladas) but also so good for nachos too (like my Chicken Sheet Pan Nachos). You are going to want to save this sauce recipe for all sorts of dishes!
The big difference between this sauce and other enchilada sauces is that there is no tomato product in it. It is a simple combination of spices added to a thickened broth. But it is so good you can just eat it with a pile of chips!
For this sauce, you can use a broth that fits your dish. So if it’s something like my Beef Enchiladas – use beef broth. Making some chicken tacos? Go for the chicken broth. If you want to drizzle it over a taco salad, maybe use a vegetable broth.
Another great thing about this gravy is that it works hot or cold. If you are using it hot, make it fresh for the recipe. If you want to have some on hand for a cold preparation, make sure to let the sauce come to room temperature before storing it in an airtight container (like a Mason jar) for up to 7 days in the refrigerator.
Now Let’s Get Cookin’!
- 4 tbsp Butter
- 4 tbsp Flour
- 2 cups Beef Broth
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Cumin
- 1 tbsp Chili Powder
- 1 tsp Salt
- In a sauce pan over medium heat, add butter. Once melted whisk in flour and cook for 3 minutes. Then whisk in broth and cook for 3 minutes. Stir in the seasonings. Reduce heat to low and let simmer until ready to build the enchiladas.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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