Tomato Chorizo Gravy

Tomato Chorizo Gravy

Sauce 

This recipe is served at our Ovenbird restaurant for Brunch and it was an immediate hit. We marry the Flavors of Spain (Chorizo) with a Southern Classic (Biscuits and Gravy). Perfect for those cold fall weather days.

  • 4

    serves

  • Very easy

    Difficulty

Ingredients

  • Chorizo
  • .5 lb ground pork
  • 1.5 Tb red wine vinegar
  • 1.5 Tb smoked paprika
  • 1.5 tsp. ancho chili powder
  • 1.5 tsp. Oregano
  • .5 tsp. onion powder
  • .5 tsp. garlic powder
  • .5 Tb Kosher salt
  • .25 tsp. cayenne
  • .5 cups of olive oil
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  • Gravy
  • 3 Tb flour
  • 1 cup of diced tomato
  • 1 cup buttermilk
  • 1 cup milk
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  • Cilantro for garnish

Preparation

In a bowl, mix all ingredients for the Chorizo, except the oil, in a bowl and let sit for at least 1 hour or overnight in fridge. Brown chorizo in a sauce pan with olive oil, and break into crumbs. Sprinkle in flour and cook for a minute. Add your diced tomato. Slowly add buttermilk and milk and stir to incorporate and thicken. Let cook for 3- 5 mins. Add more milk if it gets too thick. Server over warm Biscuits. Garnish with Cilantro

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