Hot Tamales - Chili gravy Recipes

HOT TAMALES - CHILI GRAVY

Servings: 1

Ingredients:

3 oz Dry red chiles (about 1

2 tb Bacon drippings

- dozen ancho or New Mexican 2

ts Cumin seeds; toasted and- chiles)

- ground

4 c Unsalted beef stock

1/2 ts Mexican oregano

1 lb Chili grind ground beef

1/2 ts Salt

1 md Onion; chopped fine

1 tb Masa harina

2 Garlic cloves; minced

Instructions:

Preheat the oven to 300 degrees. Break the stems off the chile pods and discard
the seeds. Place the pods in a single layer on a cookie sheet and roast them
for 5 minutes at 300 degrees. Watch carefully as they scorch easily. Break each
chile into several pieces and put them in a blender with the stock. Puree until
it is a thick smooth liquid. In a medium saucepan or skillet, brown the meat
with the onion and garlic. Drain the meat of excess fat and add the bacon drippings
for flavor. When melted, add the cumin oregano, salt and pureed chiles. Simmer
the mixture for about 1 hour, stirring occasionally until the meat is tender
and the liquid has thickened slightly. In a small bowl, mix the masa harina
with 2 tbsp. of the liquid and stir back into the gravy. Cook 5-10 minutes longer.
You can skip the meat if desired, and you can speed up the process by using
1/2 C chili powder instead of the chiles. If you use chili powder, reduce the
oregano and cumin by half.