Gluten Free Ancho Chile Gravy

This gluten free Ancho Chile Gravy is part of a southwestern turkey dinner with sausage-cornbread stuffing. Made with fresh poblano chiles and dried ancho chiles it is thickened with masa harina making it naturally gluten free. You've got to try it!

this gluten free recipe

My annual turkey dinner menu showcases the flavours of the American southwest. There are chiles in the Cranberry Orange and Cilantro Salsa as well as the Cornbread Chorizo Stuffing. It's a feast for the senses!

I can't wait from Christmas to Thanksgiving to make this gravy so I came up with my version of poutine. It's a French Canadian specialty of french fries with gravy and cheese curds. I made it with this Ancho chile gravy.

Ingredients

Adding the word fresh or dry to my ingredient list helps me find the right chiles at the store.

• fresh poblano chiles (substitute Anaheim chiles or green bell peppers)
• dried ancho chiles
• masa harina (click here to learn the difference between corn flour and masa harina)
• gluten free chicken stock

See recipe card for exact amounts.

Poblano vs Ancho Chiles

Chiles have their own unique taste and amount of heat. Generally the bigger the chile the less heat it has. This gravy recipe uses mild chiles; fresh poblanos and dried anchos. These are the same chile but the name changes when they're dried. (Just like grapes become raisins when they're dried.)

Instructions: How To Blacken Chiles

In this recipe fresh poblano chiles are charred and steamed. I blacken them right on the element of my gas stove but can also be done under the broiler. Once they're blackened wrap them in a bag to steam. Then peel the skin off and puree. They impart a wonderful, smoky flavour to the gravy making it worth the effort.

The dried anchos are blackened in a hot, dry non-stick pan then soaked in water. The stem and seeds are removed then the chiles and soaking liquid are pureed together to make the gravy.

Masa Harina for Thickening Gravy

Gluten free cooks need to learn new ways to thicken gravy. Cornstarch is a common thickener but this recipe uses masa harina.

Masa harina, or masa, is corn flour treated with lime. You may recognize the distinct taste if you've ever had freshly made soft corn tortillas or tamales.

Masa is easy to find in Latin American markets or anywhere you buy Mexican ingredients. Meseca is a popular brand and it says gluten free right on the package. Some bloggers simply call for masa harina using this brand name.

Get The Tools

Like the best kitchen tools a gravy separator makes the job easier. I only use it a few times a year so I store it inside my turkey roaster along with the instructions I cut from the packaging.

This recipe makes a generous portion of gravy but if we have more than ten people we double it. No one wants leftover turkey without gravy!

In the comments below I'd love to hear some gravy stories from your house.

Gluten Free Ancho Chile Gravy

This gravy is part of a southwestern turkey dinner with sausage-cornbread stuffing. Made with fresh poblano chiles and dried ancho chiles it's thickened with masa harina making it naturally gluten free.

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Course: Side Dish

Cuisine: Southwestern

Keyword: Ancho Chile Gravy

Author: Cinde Little

Ingredients

• ▢ 2 fresh poblano chiles (substitute Anaheim chiles or green bell peppers)
• ▢ 2 dried ancho chiles
• ▢ ½ cup soaking liquid
• ▢ ¼ cup masa harina
• ▢ 2-3 cups gluten free chicken stock (you want 3 cups total of pan juices and stock)
• ▢ salt and pepper to taste

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Instructions

• Blacken ancho chile in heavy skillet over high heat until the colour darkens slightly and become fragrant, about 30 seconds. Transfer ancho chiles to medium bowl and add enough boiling water to cover. Let stand until softened, about 20 minutes. Remove from liquid and pull chile away from stem, cut into large pieces. Reserve ½ cup soaking liquid.
• Char poblano chiles over a gas flame or under a broiler until blackened on all sides. Place in a plastic bag and steam for 10 minutes. Remove from bag, peel and seed chile. Cut chile into large pieces.
• Puree ancho and poblano chiles with soaking liquid. Season with salt and pepper. (Can be prepared up to this point 1 day in advance.)

ROAST TURKEY METHOD (or Roast Chicken)

• Spoon off some of the fat from the turkey pan juices. Set roasting pan over 2 burners on medium low heat. Add additional broth as needed to measure 3 cups total. Bring to a slow boil.
• Reduce heat, sprinkle masa harina over the pan juices and whisk until mixture thickens, scraping up brown bits, about 2 minutes.
• Add chile puree and simmer another 5 minutes to blend flavours. Taste and season with salt and pepper if needed. Serve with turkey and stuffing.

STOVE TOP FRYING PAN METHOD

• Cook chicken pieces or chicken wings in frying pan until browned. Remove and season or serve however you like.
• Return pan to stove and add 2-3 cups chicken stock. Bring to a slow boil.
• Reduce heat, sprinkle masa harina over the pan juices and whisk until mixture thickens, scraping up brown bits, about 2 minutes.
• Add chile puree and simmer another 5 minutes to blend flavours adding more chicken stock if needed. Taste and season with salt and pepper.
• Serve with roast turkey, chicken or on poutine.

Notes

I created a poutine recipe for this Ancho chile gravy so I didn't have to wait from Christmas until Thanksgiving to have it again. Of course you can make it with roast chicken too.