Tomato Chorizo Gravy
By All-Clad, Chef Chris Hastings
Images
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
Procedure
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
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
Tomato Chorizo Gravy
By All-Clad, Chef Chris Hastings
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
Procedure
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
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