Mexican Chili Gravy

Ingredients

3oz                Dried red chilis (8 Ancho, 4 New Mexican)

4C                 Beef stock

1/2lb              Ground beef

1/4lb              Sausage

1C                 Onion, chopped fine

2 cloves        Garlic, minced

2T                 Bacon drippings

2t                   Cumin seeds, toasted and ground

1/2t                Dried Mexican oregano

1/2t                Salt

1T                 Masa Harina

Process

Preheat the oven to 300F

Break the stems off the chili pods and discard the seeds

Place the pods in a single layer on a baking sheet, and roast them in the oven for 5 minutes

Watch the pods closely, because they can scorch.

Break each chili into several pieces

Puree the pods with the stock in a blender

You will still be able to see tiny pieces of chili pulp, but they should be bound in a smooth, thick liquid.

Set the puree aside

Brown the meat, with the onion, and garlic in a medium saucepan or skillet

Drain the excess fat

Add the bacon drippings and return the pan to the heat

When the bacon drippings have melted, add the cumin, oregano, salt, and pureed chiles

Simmer the mixture for about 50 minutes, until the meat is tender, and the liquid has thickened slightly.

In a small bowl, mix the masa harina with 2T of the liquid, and stir the mixture back into the gravy.

Simmer for an additional 10 minutes

Use the gravy with enchiladas, tamales, and other Tex-Mex dishes