GoFuckYourself.com - Adult Webmaster Forum - View Single Post

smax · 05-14-2009, 08:33 AM

I make these about once a month and everyone always ask for the recipe

Chili Gravy (from Robb Walsh)
Ingredients:
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it?s available)
2 T chile powder (either homemade or a dark brand such as Gebhardt?s or Whole Foods)
2 cups chicken broth (or water)

Method:
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
One medium onion, diced
2 cups chili gravy

Method:
Preheat the oven to 450.
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.

Red chile rice with cilantro

1Tbsp Vegetable oil
1/4 onion finely diced
1 medium clove garlic minced
2tsp chile powder (Homemade or labeled Pure or New Mexico)
1tsp cumin
1Tsp salt
1 Tbls Tomato paste
1 Cup long grain rice
2 Cups Chicken broth
1/4 cup cilantro, chopped

In a preferably non-stick sauce pan saute onion in oil until tender. Add everything else except broth and cilantro and saute 1 minute more. Add Broth and bring to a simmer on high heat. Cover pot and turn heat to low. Set timer for 15 minutes. Turn off heat. Do not remove lid for another 10 minutes and let rice steam. Remove lid, add cilantro and fluff rice.

05-14-2009, 08:33 AM
smax Confirmed User Join Date: Jun 2007 Posts: 341	I make these about once a month and everyone always ask for the recipe Chili Gravy (from Robb Walsh) Ingredients: 1/4 cup lard (or vegetable oil) 1/4 cup flour 1/2 tsp black pepper 1 tsp salt 1-1/2 tsp powdered garlic 2 tsp ground cumin 1/2 tsp dried oregano (Mexican oregano is preferred if it?s available) 2 T chile powder (either homemade or a dark brand such as Gebhardt?s or Whole Foods) 2 cups chicken broth (or water) Method: Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups. Cheese Enchiladas Ingredients: 1/2 cup vegetable oil 8 corn tortillas 3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity) One medium onion, diced 2 cups chili gravy Method: Preheat the oven to 450. Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated. Pour 1/2 cup of chili gravy in a baking pan. Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it. Place rolled tortilla in baking dish, seam side down. Continue with remaining tortillas. Take remaining chili gravy, and pour it over the rolled tortillas. Sprinkle remaining cheese and onions on top. Bake for 10 minutes or until sauce is bubbly and cheese is melted. Red chile rice with cilantro 1Tbsp Vegetable oil 1/4 onion finely diced 1 medium clove garlic minced 2tsp chile powder (Homemade or labeled Pure or New Mexico) 1tsp cumin 1Tsp salt 1 Tbls Tomato paste 1 Cup long grain rice 2 Cups Chicken broth 1/4 cup cilantro, chopped In a preferably non-stick sauce pan saute onion in oil until tender. Add everything else except broth and cilantro and saute 1 minute more. Add Broth and bring to a simmer on high heat. Cover pot and turn heat to low. Set timer for 15 minutes. Turn off heat. Do not remove lid for another 10 minutes and let rice steam. Remove lid, add cilantro and fluff rice.