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Tomato Chorizo Gravy

Ingredients:

  • Chorizo:
  • ½ pound ground pork
  • 1½ tablespoons red wine vinegar
  • 1½ tablespoons smoked paprika
  • 1½ teaspoons ancho chili powder
  • 1½ teaspoons Oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ tablespoon Kosher salt
  • ¼ teaspoon cayenne
  • ½ cup of olive oil

  • Gravy:
  • 3 tablespoons flour
  • 1 cup of diced tomato
  • 1 cup buttermilk
  • 1 cup milk

  • Cilantro for garnish


Procedures:

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.

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 to 5 mins. Add more milk if it gets too thick.

Server over warm Biscuits. Garnish with Cilantro

by All-Clad & Chef Chris Hastings

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