Mexican Brown Gravy

15 mins
Serves 1
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Directions

  1. 1Heat the bacon fat in a pan over medium-high heat until hot but not smoking.
  2. 2Heat the bacon fat in a pan over medium-high heat until hot but not smoking.
  3. 3Heat the bacon fat in a pan over medium-high heat until hot but not smoking.
  4. 4Whisk in the flour and cook, stirring constantly, until it turns from pale to light golden brown, about 3 5 minutes.
  5. 5Whisk in the flour and cook, stirring constantly, until it turns from pale to light golden brown, about 3 5 minutes.
  6. 6Whisk in the flour and cook, stirring constantly, until it turns from pale to light golden brown, about 3 5 minutes.
  7. 7Add chili powder, cumin, garlic powder, onion powder, salt (if using), black pepper, and Mexican oregano.
  8. 8Add chili powder, cumin, garlic powder, onion powder, salt (if using), black pepper, and Mexican oregano.
  9. 9Add chili powder, cumin, garlic powder, onion powder, salt (if using), black pepper, and Mexican oregano.
  10. 10Stir for about 30 seconds to bloom the spices.
  11. 11Stir for about 30 seconds to bloom the spices.
  12. 12Stir for about 30 seconds to bloom the spices.
  13. 13Slowly pour in the beef broth while whisking continuously to avoid lumps.
  14. 14Slowly pour in the beef broth while whisking continuously to avoid lumps.
  15. 15Slowly pour in the beef broth while whisking continuously to avoid lumps.
  16. 16Continue whisking until the sauce becomes smooth and starts to thicken.
  17. 17Continue whisking until the sauce becomes smooth and starts to thicken.
  18. 18Continue whisking until the sauce becomes smooth and starts to thicken.
  19. 19Reduce heat to low and let it simmer for about 10 minutes, stirring occasionally, until it reaches a silky, gravy-like consistency.
  20. 20Reduce heat to low and let it simmer for about 10 minutes, stirring occasionally, until it reaches a silky, gravy-like consistency.
  21. 21Reduce heat to low and let it simmer for about 10 minutes, stirring occasionally, until it reaches a silky, gravy-like consistency.
  22. 22If needed, thin with a little extra broth or water until it pours easily.
  23. 23If needed, thin with a little extra broth or water until it pours easily.
  24. 24If needed, thin with a little extra broth or water until it pours easily.

Ingredients

  • 0.25 cup bacon fat, lard, or vegetable oil
  • 0.25 cup bacon fat, lard, or vegetable oil
  • 0.25 cup bacon fat, lard, or vegetable oil
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 2 tbsp chili powder
  • 2 tbsp chili powder
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp ground cumin
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.25 tsp kosher salt (optional, taste first if using bacon fat)
  • 0.25 tsp kosher salt (optional, taste first if using bacon fat)
  • 0.25 tsp kosher salt (optional, taste first if using bacon fat)
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp Mexican oregano
  • 0.5 tsp Mexican oregano
  • 0.5 tsp Mexican oregano
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth

Equipment

pan

Tips

  • This step builds the deep flavor, so don don t rush it.
  • Stir for about 30 seconds to bloom the spices.
  • Slowly pour in the beef broth while whisking continuously to avoid lumps.
  • If needed, thin with a little extra broth or water until it pours easily.
Mexican Brown Gravy | Clip Recipe