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Q: Hi Dave,
I love to cook and am just beginning to experiment with chiles. Today I bought a pack of dried pasillas for a chile recipe I found in my local paper for Roast Pork with Pasilla Adobo Sauce. In the top portion of the recipe it states, "…and served with a sauce made from the pan drippings,” but the recipe does not tell how to make the sauce. Is there a recipe for the sauce located somewhere on your website? I would really like to try this recipe but don’t feel qualified to "wing" it. Thanks for your help!!
–Theresa Schwabe
A: Hello Theresa:
All you are doing is making a simple pan gravy. Remove the fat from the pan drippings. Mix 1 tablespoon flour in ½ cup cold water. Heat the pan drippings over medium heat, add the flour/water, and stir well to mix well, scraping any bits off the bottom and side of the pan. Add more water as necessary to make a gravy, or you may have to add a little more flour/water. When the consistency is gravy-like, adjust the salt and pepper. It is optional to strain the gravy before serving.
–Dave
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