Arepa Breakfast Sandwich
15 minutes
1 servings
CORNMEAL QUESO FRESCO BISCUITS WITH CHORIZO GRAVY
CORNMEAL QUESO FRESCO BISCUITS WITH CHORIZO GRAVY
Ingredients:
Biscuits:
- 1 c. flour
- ¾ c. cornmeal
- 1 Tbsp. sugar
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- ¼ tsp. pepper
- 1 stick chilled unsalted butter, cut into pieces
- ¾ c. buttermilk
- ½ c. queso fresco, crumbled
- 2 Tbsp. fresh cilantro, chopped
Chorizo Gravy:
- 2 Tbsp. butter
- 1 lb. chorizo, diced
- 2 Tbsp. flour
- 2 ½ c. milk
- Salt and pepper, to taste
- Hot sauce, dash
Garnish:
- avocado slices, chopped scallion, cilantro, queso fresco and cilantro leaves.
Preparation:
- Preheat oven to 425°F.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt and pepper. Add the butter in with a pastry cutter or hands until pieces form pea-size. Add the buttermilk, queso and cilantro and mix until blended.
- On a parchment lined sheet pan, drop ¼ -cup portions of dough 1-inch apart. Place in preheated oven, until puffed and golden brown, 12-15 minutes.
- While biscuits are baking, melt the butter in a medium saute pan over medium heat. Add the chorizo, cooking until browned and crisp, 8-10 minutes. Transfer to a bowl and set aside.
- Whisk flour into the pan with the drippings and butter, making a roux, whisking constantly until light brown and smooth, approximately 5 minutes.
- Gradually add the milk, whisking until incorporated. Reduce the heat to low and cook until gravy begins to thicken 5-7 minutes. Stir in half of the chorizo, season with salt, pepper and hot sauce.
- Remove biscuits from the oven. Place biscuit on a plate, spoon chorizo gravy over the biscuit and top with your favorite garnishes, serve with a side of eggs.
Suggested Sides:
Any Style EggsCourse:
Breakfast Brunch LunchCooking Technique:
Baking Saute
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