Smokey Creamy Chorizo Gravy

1. 1

   In a large sauce pot boil chicken broth and reduce to about 2 1/2 cups. Pour reduced broth into a blender.

2. 2

   While the broth is reducing, broil the onion on low until most of the onion pieces are browning.

3. 3

   Add the browned onion to the broth in the blender, and blend on low for about 30 seconds.

4. 4

   In the same sauce pot on medium high heat, heat the mesquite olive oil and add the chorizo and cumin.

5. 5

   When the chorizo is completely cooked, stir in the flour (a little at a time to avoid clumping).

6. 6

   When the flour is totally incorporated, stir in the cream, and then slowly pour in the broth and onion mixture.

7. 7

   Bring to a boil and continue to stir until well thickened. Turn off heat, pour into your favorite serving dish and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.