Recipe by tpf2005
"This is my version of Mexican village gravy. Serve over burritos, with chips, or anything else in which you like Mexican gravy."
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dried Mexican oregano
If I could give this 3 1/2 stars I would. It comes close to the Mexican chili sauce - I know and love. If you can get it use New Mexico or California Chili powder - CA chili is milder than New Mexico Chili powder (both are sold in small cello bags in the Mexican section of the market for less than a $1.00) Also, I would suggest using chicken broth instead of water. I made this as a directed using CA chili powder & water - the taste was lacking so I added a cube of chicken bouillon - that really bumped up the flavor. This sauce makes a great wet burrito or for a sauce for Chili Rellenos.
Totally like MV gravy! And for those of you knocking it, come to North Dakota, this is the closest thing we get to good Mexican! I have found if you use a can of Flavorite Enchilada sauce and another can of chicken stock it makes up for the flavor, but this recipe tastes just like Mexican Village gravy. So when you have a hankering for some homeschool taste of home, this is it!
I made this as shown in the recipe and found it was very bland. I kicked up the salt and added some granulated garlic and beef bullion and it still needed something. So I added about two tablespoons of tomato paste. The tomato paste added that richness I was looking for. We used it on top of burritos before baking in the oven and it was quite tasty. I think it would make a good enchilada sauce as well.
This taste gross and really lacks flavor
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 128
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