Best 2 Mexican Gravy Recipes

**Unveiling the Flavors of Mexican Gravy: A Culinary Journey Through Authentic Sauces**

In the realm of Mexican cuisine, a symphony of flavors awaits, orchestrated by the diverse range of gravies that grace traditional dishes. Mexican gravies, also known as salsas, are a testament to the country's rich culinary heritage, each boasting a unique blend of ingredients, textures, and tastes. From the fiery heat of salsa roja to the creamy richness of salsa verde, these gravies add layers of complexity to enchiladas, tacos, burritos, and more. This article presents a delectable selection of Mexican gravy recipes, each showcasing a distinct flavor profile that will tantalize your taste buds. Embark on a culinary adventure as we explore the vibrant world of Mexican gravies, unraveling their secrets and unlocking the gates to authentic Mexican cooking.

**Recipes:**

1. **Salsa Roja (Red Salsa):** Ignite your senses with this classic Mexican red salsa, a fiery and flavorful condiment made from roasted tomatoes, chiles, onions, and garlic. Its versatility makes it an ideal accompaniment to a variety of dishes, from enchiladas to tacos.

2. **Salsa Verde (Green Salsa):** Experience the vibrant green hue and tangy taste of salsa verde, a delectable sauce crafted from tomatillos, green chiles, onions, and cilantro. Its creamy texture and refreshing flavor make it a perfect match for enchiladas, flautas, and tamales.

3. **Salsa Ranchera (Ranch Salsa):** Savor the rustic charm of salsa ranchera, a savory combination of tomatoes, onions, garlic, and spices. Its smoky and slightly sweet flavor profile complements grilled meats, roasted vegetables, and even eggs.

4. **Salsa de Aguacate (Avocado Salsa):** Indulge in the smooth and creamy delight of salsa de aguacate, a vibrant green salsa made from ripe avocados, tomatillos, onions, and cilantro. Its rich texture and delicate flavor make it an excellent choice for tacos, tostadas, and quesadillas.

5. **Salsa de Chile de Árbol:** Embark on a spicy journey with salsa de chile de árbol, a fiery red sauce made from dried chile de árbol peppers. Its intense heat and smoky flavor add a thrilling kick to tacos, burritos, and tortas.

6. **Salsa Macha:** Encounter the unique flavors of salsa macha, a nutty and spicy sauce crafted from peanuts, sesame seeds, chiles, and garlic. Its complex flavor profile and crunchy texture make it an ideal topping for tacos, nachos, and salads.

7. **Salsa Taquera (Taqueria Salsa):** Discover the essence of authentic Mexican taquerias with salsa taquera, a versatile and flavorful green salsa made from tomatillos, serrano peppers, cilantro, and onions. Its bright and tangy taste elevates the flavors of tacos, burritos, and tortas.

8. **Salsa de Chile Pasilla:** Immerse yourself in the smoky and rich flavors of salsa de chile pasilla, a dark red sauce made from dried pasilla chiles. Its complex flavor profile and slight sweetness add depth to enchiladas, tamales, and stews.

9. **Salsa de Chile Guajillo:** Explore the mild heat and earthy notes of salsa de chile guajillo, a versatile red sauce made from dried guajillo chiles. Its smoky and slightly fruity flavor complements enchiladas, tamales, and mole dishes.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN GRAVY

Mexican Gravy image

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

Provided by tpf2005

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

½ cup flour
2 tablespoons chili powder
2 teaspoons onion powder
1 teaspoon dried Mexican oregano
1 teaspoon salt
6 tablespoons vegetable oil
4 cups water

Steps:

Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
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 : Calories 170 calories, Carbohydrate 10.1 g, Fat 14.2 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 419.7 mg, Sugar 0.5 g

PORK CHOPS WITH PINEAPPLE GRAVY AND MEXICAN COUSCOUS

Pork Chops with Pineapple Gravy and Mexican Couscous image

Provided by Marcela Valladolid

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

Ingredients

Four 4-ounce boneless pork chops, about 1/2-inch thick
Kosher salt and freshly ground black pepper
5 cloves garlic, finely minced
2 tablespoons plus 1 teaspoon olive oil
2 teaspoons finely chopped rosemary, from 1 sprig
2 teaspoons finely minced thyme leaves, from 1 large sprig
1 cup pineapple juice
1/3 cup dry white wine
1 pound fresh pearl onions, peeled, or frozen, thawed and drained
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
Mexican Couscous, recipe follows
1 tablespoon unsalted butter
1 cup dried couscous
2 tablespoons finely chopped fresh cilantro
1/4 cup pine nuts, toasted
1 jalapeno pepper, stemmed, seeded, deveined, and finely chopped
Kosher salt

Steps:

Generously sprinkle the pork chops on both sides with salt and pepper. In a medium bowl, stir together the garlic, 2 tablespoons of the olive oil, the rosemary and thyme until combined. Rub the mixture evenly on both sides of the pork chops and let stand for 5 minutes.
Heat the remaining 1 teaspoon oil in a large heavy skillet over medium-high heat. Sear the pork chops on each side until golden brown, about 4 minutes per side. Reduce the heat to medium, add the pineapple juice, wine and pearl onions. Cover and simmer until the pork chops are cooked through, about 8 minutes.
Using a slotted spoon, transfer the pork chops and onions to a serving platter and cover to keep warm. In a small bowl, mash the butter and flour together with a fork until it forms a paste; whisk the paste into the simmering liquid and cook for about 1 minute, until the sauce is thickened. Taste and adjust the seasoning with salt and pepper and drizzle it over the pork chops just before serving. Serve with Mexican Couscous.
In a small saucepan, bring 1 cup water and the butter to a boil over medium-high heat. Add the couscous, swirl the pan to evenly incorporate it, remove from the heat, cover, and let stand for 5 minutes.
Add the cilantro, pine nuts and jalapenos to the couscous, and fluff it with a fork until evenly combined. Season with salt and transfer the couscous to a serving dish. Serve immediately.

Tips:

To make your gravy extra flavorful, use a variety of dried chiles. Guajillo, ancho, and pasilla chiles are all good choices.
If you don't have any dried chiles on hand, you can use 2 tablespoons of chili powder instead.
Be careful not to burn the chiles when you're toasting them. If they start to smoke, remove them from the heat immediately.
Feel free to adjust the amount of heat in your gravy by adding more or less chile peppers.
This gravy is a great way to use up leftover meat. You can use chicken, beef, or pork.
Serve your gravy over rice, pasta, or potatoes.

Conclusion:

Mexican gravy is a delicious and versatile sauce that can be used to enhance a variety of dishes. It's easy to make and can be tailored to your own personal taste preferences. So next time you're looking for a flavorful and easy-to-make sauce, give Mexican gravy a try!