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Mexican Chorizo Gravy and Biscuits

Mexican Chorizo Gravy and Biscuits

Erica
Cream gravy with super flavorful Mexican chorizo sausage, spooned over fluffy biscuits and all the toppings to make this a delicious, satisfying, heart-warming breakfast.
5 from 5 votes
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Breakfast
Cuisine Mexican
Servings 6 people
Calories 598 kcal

Ingredients
  

  • 10 oz Mexican chorizo sausage casings removed
  • 2 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 cup cream
  • 6 biscuits purchased or here is my recipe for Southern Buttermilk Biscuits
  • kosher salt
  • fresh cracked pepper
  • 1/2 cup fresh salsa see Notes
  • 2 avocado sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup shredded Monterey jack cheese

Instructions
 

  • In a large skillet, brown the chorizo sausage, breaking the meat up into little bits as it cooks. Transfer to a bowl lined with paper towels to drain the fat and set aside.
  • Wipe the excess fat out the skillet with a paper towel. Add the butter and flour, whisk until smooth, and cook 2 minutes over medium heat to make a roux.
  • Slowly whisk in the milk and cream. Cook, stirring often, until thickened to gravy consistency. Add the cooked chorizo sausage. Season with salt and pepper to taste.
  • To serve, split warm biscuits on a plate. Top with chorizo gravy, salsa, avocado, cilantro, and cheese. Yields 6 servings.

Notes

For the salsa, what I mean by fresh salsa is good-quality, fresh looking salsa. Look in the produce section or gourmet fancy food section. What you don't want is ketchupy cooked salsa, which most big brands are. Pico de gallo would be an awesome substitute.
Keyword biscuits and gravy, chorizo gravy