Mexican biscuits and gravy


Serves: 4


1 medium onion (thinly sliced)

1.5 tbsp butter separated into 1tbsp and .5 tbsp

2 cups half and half

1# chorizo (your favorite loose Mexican brand will work)

1 tbsp butter

1.5 tbsp all purpose flour

˝ lime

2 tbsp chopped cilantro

Salt and pepper too taste

˝ recipe of maseca brand masa (or a package of store bought sope’s or biscuit dough will work, add extra salt to recipe as it will be bland otherwise)



1.) Pre heat oven to 250 f

2.) Add onions, .5 tbsp butter, and generous pinch of salt to a medium stock pot, cook over medium high heat for 15 minutes until lightly browned

3.) Add half and half and another pinch of salt, bring to boil then simmer for 20 minutes

4.) Heat a large heavy bottomed pan with remaining butter small pinch of salt and brown chorizo for 6-8 minutes

5.) Start on sopes; Cook according to directions making them twice as thick but half as wide as torilla’s. Wrap in damp towel and put into oven on a tray

6.) Remove chorizo with slotted spoon draining off as much fat as possible

7.) Whisk in flour and cook for 5 minutes until lightly browned

8.) Slowly whisk onion mixture into flour and simmer until thickened

9.) Add lime juice and cilantro and taste for seasoning, adjust if necessary






Tripe soup or menudo is known for its hangover curing properties.  But, its a red headed bastard child to it’s American cousin, biscuits and gravy.  After getting obliterated one night and trying the Mexican chaser in a bowl I almost vomed up the offal.  So I devised this hangover medium that unites the American and Mexican penchant for binge drinking and eating.  I felt bad that Hispanics were missing out on one of our greatest breakfast items, so Mexican flair, grease and flavors were used to win them over.  Viva los alcoholico’s que mierda en se cama quando boracho!!!  It’s almost worth getting two sheeted just to wake up and cook this.