Gebhardt's Chili Gravy

An indispensable sauce for enchiladas, tamales, and other tex-mex dishes.

Over medium heat , saut the onion and garlic in the oil until the onion is softened , but not browned.

Stir in the bacon drippings , chili powder , cumin , oregano.

Then add the beef stock , a little at a time , stirring well.

Simmer , uncovered , for 30 minutes until mixture is slightly reduced and thickened.

Mix the masa harina with a few tablespoons of water or the gravy , itself , and stir back into the gravy.

Simmer for 10 minutes more.

Taste the gravy and add salt only if you think it necessary.

peanut oil, onion, garlic cloves, bacon drippings, chili powder, ground cumin, dried oregano, beef stock, masa harina, salt