Anyone have a simple recipe for Mexican gravy?

I'll stand by my post from the original thread -- Sylvia's recipe is the teeets. Simple? No.

RATS! Was hoping to see some recipes.

Sylvia's Cheese Enchiladas

I just knew I've posted it a few times so I ran a search to save time typing it up. Didn't remember the specific thread or context.

FIDO*98* said:

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I couldn't help but laugh when I noticed the OP

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I make it this way too, some deviations I might make are to add apple vinegar and a touch of cinnamon. Will also use bacon grease in place of the lard/oil. Also add ancho chili powder for taste.

That's the one I use as well.

FIDO,

You know not to post that food pron of yours

Your enchiladas are awesome but I am looking for a gravy to use over beef enchiladas.

Sylvia's looks great. Will have to try it.

Click the link. It's not what you think it is

Gabster43213 said:

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Your enchiladas are awesome but I am looking for a gravy to use over beef enchiladas.
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Here's my beef enchilada filling to go with the enchilada gravy I posted in the link. I also recommend using El Milagro tortillas if you can find them

1 pound 80/20 ground beef
1 tsp salt
2 tsp cumin
2 tsp black pepper
3 cloves garlic, finely minced
1/2 med white onion, finely chopped
1/2 green bell pepper, finely chopped
3/4 cup water
Instructions:

Sautee vegetables in a little avocado oil until tender
Add beef, spices and water. Bring to a simmer & break up beef into a fine texture. When the water evaporates, cook until beef browns. You may even want to deglaze a few times for extra browning

This technique gives you the right texture you find at Mexican restaurants.

HtownAg92 said:

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Sylvia's Cheese Enchiladas

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I made these for dinner tonight with some "TexAg's Pinto Beans." They were money.

Many moons ago, I was driving back into my hometown, and decided to stop by a friend's family Mexican meat market. As I pulled in to park, I saw him rolling a plastic barrel towards his commercial van. I got out and helped him load about two barrels full of beef trimmings mostly fat. When I asked him if he was taking them to the dumpster or some disposal center, he just gave me a WTF look, and said: "Nah man! We sold this, and I am delivering this to a restaurant. They use the fat and trimmings for the enchilada gravy."

I don't know if that was true then and if so if its true now. But at the time I was like: Damn! No wonder that gravy sauce is so good!

Mexican Manhattan in San Antonio was our family's home away from home. Went there before I could walk and have great memories of my late grandmother there.

Anyone have the recipe for the "San Antonio" enchilada gravy. And they always had the red tortillas too.

https://www.homesicktexan.com/essence-of-tex-mex/

Solid recipe for enchilada gravy above