This is my version of Mexican village gravy. Serve over burritos, with chips, or anything else in which you like Mexican gravy.

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.

    Advertisement
  • Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

Nutrition Facts

170 calories; protein 1.5g 3% DV; carbohydrates 10.1g 3% DV; fat 14.2g 22% DV; cholesterolmg; sodium 419.7mg 17% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/07/2014
If I could give this 3 1/2 stars I would. It comes close to the Mexican chili sauce - I know and love. If you can get it use New Mexico or California Chili powder - CA chili is milder than New Mexico Chili powder (both are sold in small cello bags in the Mexican section of the market for less than a 1.00) Also I would suggest using chicken broth instead of water. I made this as a directed using CA chili powder & water - the taste was lacking so I added a cube of chicken bouillon - that really bumped up the flavor. This sauce makes a great wet burrito or for a sauce for Chili Rellenos. Read More
(6)

Most helpful critical review

Rating: 3 stars
10/17/2016
It's a good recipe but lacks flavor in my opinion... I added garlic powder more salt and tomato sauce... It was on point after that! My husband begs me to make enchiladas now! Read More
(1)
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/06/2014
If I could give this 3 1/2 stars I would. It comes close to the Mexican chili sauce - I know and love. If you can get it use New Mexico or California Chili powder - CA chili is milder than New Mexico Chili powder (both are sold in small cello bags in the Mexican section of the market for less than a 1.00) Also I would suggest using chicken broth instead of water. I made this as a directed using CA chili powder & water - the taste was lacking so I added a cube of chicken bouillon - that really bumped up the flavor. This sauce makes a great wet burrito or for a sauce for Chili Rellenos. Read More
(6)
Rating: 5 stars
04/13/2015
Totally like MV gravy! And for those of you knocking it come to North Dakota this is the closest thing we get to good Mexican! I have found if you use a can of Flavorite Enchilada sauce and another can of chicken stock it makes up for the flavor but this recipe tastes just like Mexican Village gravy. So when you have a hankering for some homeschool taste of home this is it! Read More
(2)
Rating: 3 stars
10/17/2016
It's a good recipe but lacks flavor in my opinion... I added garlic powder more salt and tomato sauce... It was on point after that! My husband begs me to make enchiladas now! Read More
(1)
Advertisement
Rating: 3 stars
06/15/2015
I made this as shown in the recipe and found it was very bland. I kicked up the salt and added some granulated garlic and beef bullion and it still needed something. So I added about two tablespoons of tomato paste. The tomato paste added that richness I was looking for. We used it on top of burritos before baking in the oven and it was quite tasty. I think it would make a good enchilada sauce as well. Read More