Mexican Chorizo Gravy and Biscuits: A Spicy Twist on Southern Comfort
Prepare to elevate your breakfast game with our incredible Mexican Chorizo Gravy and Biscuits! This recipe takes the beloved Southern classic, biscuits and gravy, and infuses it with the bold, zesty flavors of Mexican chorizo sausage. Imagine rich, creamy gravy, bursting with savory spices and a delightful kick, generously spooned over warm, fluffy biscuits. Add all your favorite vibrant toppings, and you’ve got a delicious, satisfying, and truly heartwarming breakfast that’s perfect for any occasion, from a lazy Sunday morning to a festive holiday brunch.
My culinary journey with chorizo began on the bustling streets of San Antonio, Texas, a city renowned for its incredible Mexican-inspired cuisine. There, I discovered the magic of street breakfast tacos: a sublime combination of fluffy scrambled eggs, tender potatoes, melted cheese, and, of course, that unbelievably flavorful Mexican chorizo sausage, all wrapped in a warm, soft tortilla. Each bite was an explosion of taste, and the memory of those tacos ignited a passion for the unique flavor profile of Mexican chorizo that stays with me to this day.
The distinctive taste of Mexican chorizo never ceases to amaze me. It’s a flavor that stands in a league of its own, completely different from its Spanish counterpart. This distinction is absolutely crucial for this recipe, so let’s take a moment to understand why purchasing the correct type of chorizo makes all the difference.
Understanding the Difference: Mexican vs. Spanish Chorizo
It’s incredibly important to distinguish between Mexican chorizo and Spanish chorizo. While both are delicious sausages, they are fundamentally different in their preparation, flavor profile, and culinary uses. Misunderstanding this difference can significantly alter the outcome of a dish, especially one where the chorizo is the star, like our Mexican Chorizo Gravy.
Spanish chorizo is a cured, smoked sausage, typically made with pork and seasoned primarily with smoked paprika (pimentón), garlic, and often other spices. It comes in various forms, from sweet to spicy, and is usually firm and ready-to-eat. Because it’s already cooked and cured, Spanish chorizo is often sliced and served as part of a charcuterie board with cheeses, or diced and added to dishes like paella, stews, or tapas, where it imparts a rich, smoky depth without requiring extensive cooking itself. Its milder, less fatty nature makes it unsuitable for the kind of rich, crumbly gravy we’re aiming for in this recipe.
Explore These Delicious Spanish Chorizo Recipes:
- Cranberry Chorizo Jalapeno Poppers
- Jalapeno and Chorizo Macaroni and Cheese
- Cranberry Chorizo Macaroni and Cheese
As you can see, Spanish chorizo is a fantastic ingredient, and one I clearly enjoy pairing with cranberries! However, its unique characteristics mean it simply isn’t a substitute for Mexican chorizo when it comes to creating that authentic, robust flavor and texture needed for a gravy. Now, let’s talk about the real star of our show.
What Exactly is Mexican Chorizo Sausage?
In stark contrast to its Spanish cousin, Mexican chorizo sausage is a raw, fresh sausage, usually made from fatty pork, though beef versions are also available. Its distinguishing feature is its vibrant seasoning blend, which typically includes chili powder, cumin, oregano, garlic, and a touch of vinegar, giving it a distinctive reddish color. Mexican chorizo is not just spicy; it delivers a complex flavor profile with an earthy depth and a noticeable “kick” of spice – enough to tantalize your taste buds without being overwhelmingly hot. It’s the perfect ingredient to add a bold, savory dimension to any dish.
You’ll find Mexican chorizo sold either in links or in bulk. While the links can be grilled much like bratwurst, it is far more commonly cooked and crumbled, used in the same way you would use bulk sausage or ground beef. This versatile ingredient truly shines in breakfast dishes, lending its incredible flavor to scrambles, burritos, and, of course, our signature chorizo gravy. It’s also absolutely glorious in queso dip, adding a rich, spicy element that is irresistible.
And can you believe that after years of sharing recipes on this blog, I haven’t posted a single recipe featuring Mexican chorizo until now? It’s an oversight I’m delighted to rectify! This DELICIOUS Mexican Chorizo Gravy and Biscuits recipe is not just my first with this ingredient; it’s hands down the best biscuits and gravy recipe I have ever made. Get ready for a new breakfast obsession!
A Little Confession About the Biscuits
I’ll let you in on a little secret: I took a delightful shortcut with the biscuits for this recipe. The inspiration for this Mexican Chorizo Gravy and Biscuits dish came from an incredible breakfast I enjoyed at a local restaurant just yesterday. I immediately knew I had to recreate something similar for a blog post, and I even snapped a photo of the menu to remember all the delicious details.
BUT, when I woke up this morning, as much as I was craving this fantastic breakfast, I simply wasn’t in the mood to make scratch biscuits from square one. And that’s okay! Life comes at you pretty fast sometimes, and there are moments when using freezer biscuits is not just a convenience, but a necessity. Don’t let the pursuit of perfection stop you from enjoying a truly amazing meal. High-quality freezer biscuits, warmed to golden perfection, are a perfectly acceptable and delicious foundation for this chorizo gravy.
Oh, and speaking of shortcuts, the salsa is store-bought too. It’s all about balance and finding ways to enjoy gourmet flavors without all the fuss. #reallife
The Case for Gratuitous Cheese (Or Thoughtful Toppings)
Scrolling through these mouth-watering photos, I admit the cheese might appear a bit gratuitous, perhaps even arguably unnecessary. Yet, I firmly believe it belongs here! For this particular rendition, I used Monterey Jack cheese primarily because it was what I had readily available in my refrigerator. It melts beautifully and adds a mild, creamy counterpoint to the rich, spicy gravy.
However, if I were aspiring to be the perfect blogger in a perfect world, or perhaps preparing this for a special holiday breakfast, or simply feeling a bit fancy, I would absolutely spring for a generous crumble of queso fresco cheese. Queso fresco is a classic and traditional choice for Mexican-inspired dishes. Its fresh, milky, and slightly salty flavor, combined with its crumbly texture, would allow me to truly flex my “super foodie muscles.” It’s a pricier option, and often a little goes a long way, which can leave you with leftovers. But for that authentic touch, it’s unbeatable. For everyday enjoyment, though, a sprinkle of Monterey Jack does the trick perfectly.
How to Make Mexican Chorizo Gravy and Biscuits: Surprisingly Simple Steps
Don’t be intimidated by the gourmet appearance of this dish – making these Mexican Chorizo Gravy and Biscuits is surprisingly straightforward and requires minimal effort. The steps are incredibly easy, ensuring you can enjoy this hearty breakfast without a fuss:
- Whether you’re baking biscuits from scratch or opting for the convenience of store-bought, make sure to get them nice and warm in the oven. A perfectly warm, fluffy biscuit is the ideal canvas for our flavorful gravy.
- In a large skillet, we’ll brown our Mexican chorizo sausage, breaking it up into flavorful crumbles as it cooks, releasing its rich aromas and spices.
- Using the very same skillet (less cleanup, yay!), we then transform the delicious chorizo drippings and a few other ingredients into a luscious, creamy gravy.
- Finally, we top our cozy warm biscuits with a generous serving of the Mexican chorizo gravy, then pile on all the fresh, vibrant trimmings. The result? Pure, unadulterated YUM.
It’s easy peasy, and the best part is we don’t even dirty a mountain of dishes!
Essential Tips for Crafting the Perfect Chorizo Gravy:
Creating a truly exceptional chorizo gravy is simpler than you might think, especially with a few insider tips:
- Whisking Wisdom: You’ll be doing a fair amount of whisking to ensure a smooth, lump-free gravy. If you’re using a nonstick skillet, make sure to use a silicone-coated whisk. These modern kitchen tools are not only gentle on your cookware but also come in a variety of pretty colors, adding a little joy to your cooking experience. A good whisk is key to achieving that velvety consistency.
- The Butter Advantage: Traditionally, sausage gravy often uses the rendered fat from the sausage to make the roux. However, for this Mexican chorizo gravy, I highly recommend using unsalted butter instead. The characteristic red color of chorizo would give the gravy a distinctly pink hue, and, let’s be honest, pink food isn’t everyone’s preference, especially for a savory breakfast. Using butter ensures a beautifully creamy, off-white gravy that looks as appealing as it tastes, allowing the rich flavors of the chorizo to shine without affecting the color.
- Preventing Lumps is Easy: When adding the milk and cream, pour them in slowly and continuously whisk the mixture. This gradual addition and constant motion are the secrets to preventing pesky lumps from forming. But even if a few stubborn lumps appear, don’t fret! Once you stir in the cooked chorizo sausage, they’ll become virtually undetectable amidst the delicious crumbles.
- Season to Perfection: Always season your gravy to taste with salt and freshly cracked pepper. Start with a couple of pinches of each, then taste and adjust as needed. Chorizo itself can be quite salty, so always taste before adding too much.
- Adjusting Consistency: Gravy consistency is a personal preference. If your gravy becomes too thick for your liking, don’t hesitate to whisk in a little more milk or cream until it reaches your desired pourable, creamy texture.
Did you spot the mimosa in the background? That might have had something to do with my temporary loss of motivation to make scratch biscuits. [shrugs]
So, besides warming up those biscuits and whipping up that incredible gravy, the final step is to load on your favorite toppings! Fresh, perfectly sliced avocado sings on these biscuits, adding a creamy, cooling contrast to the spicy gravy – it’s absolutely necessary in my book. Fresh cilantro is equally essential for that authentic Mexican flavor. However, if you’re one of those who isn’t keen on cilantro, no worries at all! You can easily substitute it with fresh chopped parsley or chives for a different but equally delicious fresh herb note. All good!
And there you have it, folks! A truly fantastic Mexican Chorizo Gravy and Biscuits recipe that takes your beloved Southern comfort food game and gives it a feisty, flavorful twist. This is more than just breakfast; it’s an experience.
I am genuinely proud of this recipe. It’s worthy of a leisurely Sunday brunch, a special holiday breakfast, or any time you crave something truly extraordinary. You’ll be serving up seriously tasty, restaurant-quality food with surprisingly little effort, and it looks beautiful too!
Mexican Chorizo Gravy and Biscuits
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Ingredients
- 10 oz Mexican chorizo sausage casings removed
- 2 Tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- ¼ cup cream
- 6 biscuits purchased or here is my recipe for Southern Buttermilk Biscuits
- kosher salt
- fresh cracked pepper
- ½ cup fresh salsa see Notes
- 2 avocado sliced
- ¼ cup chopped cilantro
- ¼ cup shredded Monterey jack cheese
Instructions
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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.
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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.
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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.
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To serve, split warm biscuits on a plate. Top with chorizo gravy, salsa, avocado, cilantro, and cheese. Yields 6 servings.
Notes
Nutrition
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**Jalapeno Popper Hash Brown Casserole:** Love a bit of spice with your potatoes? This creamy, cheesy hash brown casserole gets a fantastic kick from jalapeños and bacon, transforming a classic side into a memorable main dish perfect for potlucks or family gatherings.
**Honey Beer BBQ Chicken and Waffles:** Take your chicken and waffles to the next level with this sweet and savory rendition. Crispy fried chicken is coated in a sticky honey beer BBQ sauce and served over fluffy waffles, offering a truly indulgent and unique dining experience.