chorizo biscuits and gravy

One of our favorite breakfast places in the neighborhood is called Tiztal Cafe.  They have a small selection of tasty Mexican breakfasts, one of them being a delicious spin on biscuits and gravy.  I don’t know how they make it, but it is the tastiest biscuits and gravy we’ve ever had.  It served as the inspiration for making a biscuits and gravy dish with some Southwest flair.






I grew up in Westchester County, a suburban area north of New York City, and had never heard of biscuits and gravy.  It’s a dish that you’ll rarely find in New England unless you’re specifically looking for it, and even then it’s not likely to be good.  At the age of 12, I moved with my mother and stepfather to the Midwest, where I was introduced to this delicious dish.  My stepdad made it sometimes, and other times we got it at the local Burger King.  Fast forward 10 years later and I’ve developed a solid biscuits and gravy recipe that we sometimes eat for dinner!  I modified my classic recipe slightly for this meal, with the addition of chorizo and queso fresco.


chorizo biscuits and gravy


ingredients (serves 3 to 4):

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  • 1 lb. fresh Mexican chorizo
  • 1 c. queso fresco, finely shredded
  • 4 c. milk
  • 3 to 5 tbs. flour (varies thickness)
  • 2 tbs. butter
  • 8-10 buttermilk biscuits (homemade or store-bought)

directions:

  1. Remove chorizo from plastic packaging or casing and brown in a deep non-stick pan over medium-high heat.  Break apart with spatula.  Cook for about 10 minutes until browned and finely broken apart.  Preheat oven for biscuits.
  2. Reduce heat down to medium.  Add flour one tablespoon at a time, mixing thoroughly so no lumps form.  Use less flour for thinner gravy, and more for thicker gravy.  You’ve added enough flour when the grease no longer glistens on the chorizo.  Add butter to pan and stir until combined.  Throw in your biscuits at this point and the gravy will likely be done at the same time.
  3. Add 1 cup of milk to the pan and stir to combine, and then add the final 3 cups.  Bring the gravy to a gentle boil, and then reduce to a simmer.  Add the queso fresco and stir to prevent burning.  The grease and spices from the chorizo will float to the top of the milk at first, but when the gravy begins to thicken they will incorporate and give it an orange color.  Remove from heat when gravy thickens and cover to prevent drying out.
  4. Serve by cutting open biscuits and topping with chorizo gravy.  Sprinkle with a bit of freshly shredded queso fresco.


Traditionally biscuits and gravy are a white gravy with regular pork sausage added at the end.  This recipe turns out orange due to the color of the chorizo sausage.  I used store-bought biscuits for this recipe to save on preparation time.  Everybody at the table this morning loved it.  The chorizo and queso fresco adds a very nice flavor to the dish.  I will definitely be making this again!


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