I have a huge secret to share with you. And for those fellow lovers of all foods Mexican, you will be so stoked. (Or you quite possibly already know this!) Mexican brunch is THE best invention ever. And my favorite answer to the Mexican food + brunch equation is definitely this chorizo sausage gravy with homemade biscuits and creamy poached eggs!
The idea of Mexican brunch is like angels-singing-from-heaven genius. All those delicious Mexican flavors paired with the day’s best meal: what’s not to love?
Seriously I can’t tell you how good this is. This recipe was inspired by a local Mexican joint called Imperial. This restaurant is one of our favorites, and we were definitely there the second I discovered they served brunch each weekend. They feature a delicious biscuits and gravy dish with chorizo, and from the first moment I tasted it, I was hooked.
Our version is a little spicier than the original dish. The gravy features Mexican chorizo (read about the differences between Mexican and Spanish chorizo here), a pork sausage packed full of spicy chili flavor. The gravy itself is then flavored with a plethora of delicious spices, including cumin, coriander, and my favorite: ancho chili powder. Bacon fat helps give a beautifully rich texture to the gravy, but you can substitute butter or olive oil if you don’t have bacon fat. (But you should definitely start saving your bacon fat in a mason jar in the fridge!).
The gravy is paired with the most beautiful biscuit recipe I’ve found thus far, JP’s Big Daddy Biscuits. They are super flaky and come together in no time at all, which is perfect for a Sunday morning brunch! And finally, any good breakfast needs eggs, right? A couple of perfectly poached eggs top off this biscuits and gravy recipe.
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 tbsp. white sugar
- 1/3 cup shortening (can substitute unsalted butter)
- 1 cup milk
- 1/2 lb. Mexican chorizo pork sausage
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. bacon fat
- 1 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. dried ancho chili powder
- 2 ½ tbsp. flour
- 2 cups milk
- 6 eggs, poached
- Salt
- Pepper
- Cilantro, for garnish (optional)
- Green onions, for garnish (optional)
- Make biscuits according to JP's Big Daddy Biscuits recipe.
- Heat cast iron skillet over medium heat. Add chorizo and cook for about 4-5 minutes, just until browned. Transfer chorizo to a paper towel-lined plate.
- To the cast iron skillet, add bacon fat, onion, and garlic. Sauté until onions are translucent, about 3 minutes. Add cumin, coriander, and ancho chili powder and stir to combine. Cook for another 2-3 minutes to cook out the rawness of the spices.
- Add cooked chorizo back to the pan. Slowly add flour to make a roux, cooking for about 3-4 minutes. Add milk slowly, a little bit at a time, until the sauce reaches desired thickness. It may be a little less or a little more than 2 cups depending on your chorizo and how thick or thin you prefer your gravy. Cook until gravy is thickened to your liking, about 8-10 minutes. Season with salt and pepper to taste.
- Meanwhile, bring a pot of water to a slow rolling boil and poach the eggs.
- To serve, slice a biscuit in half and place on a plate. Top both halves with gravy and add 2 poached eggs to each plate. Garnish with cilantro and/or green onions if desired. Enjoy!
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