# Mexican Brown Gravy

This rich, velvety chili gravy is the soul of classic Tex-Mex plates
	especially enchiladas.

- Total time: 15 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

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

## 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.

## Source

- Original video: https://www.facebook.com/share/r/16jYcJStan/
- Recipe page: https://www.cliprecipe.com/recipe/69e3b865-5f1f-4934-a979-ecd5c57dd05f
- Extracted: 2026-04-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt