Tomato Chorizo Gravy

Tomato Chorizo Gravy


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


  • Very easy



  • 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


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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