Photo credit: Lisbeth Axell
- 5 tablespoons butter
- 4 tablespoons flour
- 1 palmful ground ancho chili powder
- 2 shots tequila
- Juice of 1 lime
- 4 cups turkey stock (32 ounces)
Melt the butter in a pan over medium heat. Whisk in the flour and chili powder. Add the tequila and lime juice and let it cook out, about 1 minute. Whisk in the stock. Raise the heat a bit and thicken the gravy to lightly coat a spoon.