Rich, smoky, and heavy from chorizo and bacon fat, this gravy is built for biscuits or anything that needs a bold, porky sauce. The chipotle and liquid smoke double down on the smokiness.
Ingredients
- 100 g (3½ oz) chorizo
- 100 g (3½ oz) bacon (medium dice)
- 1 onion, small dice
- ½ tsp garlic, minced
- 425 ml (1¾ cups) heavy cream
- 425 ml (1¾ cups) milk
- 3½ tbsp chipotle
- 1 tsp liquid smoke
- 1 bay leaf
- 110 ml (½ cup) lard
- 3½ tbsp flour
- salt & pepper to taste
Instructions
- 1Cook the lard, bacon, and chorizo in a large pot over medium heat until the bacon is cooked and the fat has rendered.
- 2Add the garlic and onion and cook until softened and golden.
- 3Add the flour and stir constantly for 2 minutes until it smells slightly nutty and looks golden.
- 4Add the milk, heavy cream, chipotles, liquid smoke, and bay leaves. Stir well.
- 5Bring to a boil, then reduce to a simmer, stirring often, until the gravy is thick enough to coat a spoon.
- 6Remove the bay leaves. Season with salt and pepper.
Cook's Note
Cook the flour with the fat and meat until it turns slightly golden before adding any dairy. If you add the cream before the flour cooks through, the gravy can taste starchy. Two minutes over medium heat is enough.
Best Served With
Split biscuits, toast, or served over fried chicken.
Why This Recipe Works
Cooking the flour in the fat left in the pot from the meat builds a thick base that holds the cream and milk together without breaking. The fat from the chorizo and bacon carries the spice and smoke throughout the gravy as it develops.
Make It Yours
- Add a diced jalapeño with the onions for more heat.
- Use half-and-half instead of heavy cream for a lighter version.
- Stir in chopped green onion right before serving.
Leftover Strategy
Keeps refrigerated for 4 days. Reheat gently over low heat with a splash of milk to loosen.
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Pairing
Coffee, orange juice, or a Bloody Mary for a brunch setting.