Biscuits with spicy Mexican chorizo gravy. Tex-Mex twist.
Ingredients
Scale
Measurement units
- 8 whole biscuits
- 1 lb Mexican chorizo
- 2 ½ cup milk
- 3 tbsp flour
- 2 tbsp cilantro
Ingredients
Scale
Measurement units
- 8 whole biscuits
- 1 lb Mexican chorizo
- 2 ½ cup milk
- 3 tbsp flour
- 2 tbsp cilantro
Instructions
Cook the chorizo
Remove casings from 8 oz Mexican chorizo. Cook in a large skillet over medium heat (325-350°F surface), breaking it into crumbles, until browned and cooked through, about 8 minutes. Don't drain - you want that flavorful orange fat.
Equipment
- large skillet
Ingredients
- Mexican chorizo (8 oz)
Make the gravy
Sprinkle 3 tablespoons flour over the chorizo and stir to combine. Cook 1 minute. Slowly pour in 2 cups whole milk, stirring constantly. Bring to a simmer and cook 5-7 minutes, stirring often, until thickened. Season with salt and plenty of black pepper.
Ingredients
- flour (3 tbsp)
- whole milk (2 cup)
Ladle into bowls
Split warm biscuits and place on plates. Ladle chorizo gravy over. Top with fresh cilantro and a squeeze of lime if desired.
Ingredients
- biscuits (8 whole)
- fresh cilantro (2 tbsp)
Before you cook
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