CHILI GRAVY-Fast method.

Thin (for Enchilada)
2 T flour
2T. shortening or lard
2T. Chili powder
2C. of water
1/8 tsp. of cayenne
1/2 tsp. salt

Thick(for Taco or Burritos)
¼ C. flour
¼ C. shortening or lard
4 T. Chili powder
2C. of water.
1/8 tsp. of Cayenne
3/4 tsp. salt

Heat shortening and flour and salt together in heavy pan of skillet stirring constantly. Let bubble 1 min., add chili powder, cayenne, stir till brown, add water all at once, stir till smooth. Optional:chopped tomatoes. Add other spices if desired. Mix w/ meat or beans for burritos or use as enchilada sauce.

EASY TACO, ENCHILADA OR BURRITO MEAT FILLING
Fry 1 pound of lean ground beef or chuck with 1 tsp. of salt and 1 tsp. of cumin. After draining, add 1/4 -1/2 cup of Chili gravy to meat mixture.

FOR TACOS (use thick Chili Gravy):
Spoon onto taco shells. Serve with chopped Roma tomatoes, onions, Jalapenos, lettuce, shredded Monterey Jack cheese and your favorite hot sauce or salsa. Options: sour cream and guacamole can be added.

FOR ENCHILADAS (use thin Chili Gravy):
Spoon meat and chopped onions onto corn tortillas, which have been steamed or fried briefly to soften. Roll up and place seam side down in baking pan. Top with thin chili gravy. Sprinkle w/ cheese. Heat covered for 15 min. in 350° oven or 4 min. in microwave.

FOR BURRITOS(use thick Chili Gravy):
Follow directions on Flour Tortilla Mix to make tortillas. Be sure to use HOT water and let dough rest for 10 min. before rolling out. After tortillas are made make filling. Add 1/2 cup (instead of 1/4 of gravy to meat (above). add 1 can of drained pinto or kidney beans to meat. Mix well. Fill four tortillas. Close ends and roll up. Bake 20 min. or broil till toasted. Garnish with salsa or gravy.

Sharon Bancroft ©1999