Ancho Chile Gravy
Prep time
Cook time
Total time
Ancho Chili Gravy
Recipe type: Sauce
Cuisine: Mexican
Serves: 4 cups
  • 4 T ancho paste
  • 8 T butter or vegetable oil
  • 1½ t minced garlic
  • ½ c all-purpose flour
  • 4 c chicken stock
  • 4 T chile powder
  • 4 T tomato paste
  • 1 T kosher salt
  • ¼ t apple cider vinegar
  1. Melt butter in saute pan over medium heat.
  2. Add cumin and cook 1 minute.
  3. Add garlic and cook 1 minute.
  4. Make a roux by stirring in flour and saute 3-5 minutes until golden.
  5. Place chicken stock in a large sauce pan and bring to a boil.
  6. Remove from heat and add chile powder, ancho paste, tomato paste, salt and vinegar and mix well.
  7. Add the roux to the chicken stock and place gravy on medium high heat and simmer stirring constantly.
  8. When gravy has thickened, reduce heat to low and cook 5 minutes.
  9. Thin with a little ctock or water as needed to attain a medium gravy consistency.
  10. Add salt if desired.
Recipe reprinted with permission from the authors of Enchiladas: Aztec to Tex-Mex.
Recipe by Girl Gone Mom at