Chile Gravy Recipe

• 3 whole ancho chiles, seeded and stemmed
• 3 cups vegetable broth
• 1/4 medium white onion, coarsely chopped (about 1/3 cup)
• 6 tablespoons vegetable oil
• 4 medium garlic cloves, minced
• 6 tablespoons all-purpose flour
• 1 tablespoon ancho chile powder
• 2 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano

1. Place chiles in a small saucepan and cover with 1 1/2 cups of the vegetable broth.
2. Bring to a boil over medium-high heat and cook until chiles have softened, about 5 minutes.
3. Pour chile mixture (with cooking liquid) and onion in a blender, cover the lid with a kitchen towel, and blend on high until smooth, about 2 minutes.
4. Add remaining 1 1/2 cups vegetable broth and blend to combine.
5. Heat oil in a medium frying pan over medium heat until hot but not smoking, about 3 minutes.
6. Add garlic and cook until soft and tender but not browned, about 1 minute.
7. Add flour and cook, whisking constantly, until flour smells toasted but garlic remains pale in color, about 2 minutes more.
8. Whisk in ancho chile powder, cumin, and oregano, then slowly pour in chile mixture.
9. Whisk until chile mixture is completely incorporated, about 2 minutes.
10. Remove from heat and season well with salt.

ancho chiles, vegetable broth, white onion, vegetable oil, garlic, allpurpose, chile powder, ground cumin, oregano

Taken from www.chowhound.com/recipes/chile-gravy-11369 (may not work)