Ingredients:
· 1 T. oil
· 1 onion, diced
· 5 cloves garlic, minced
· 1# chorizo
· 3 T. butter
· 3 T. flour
· 3 C. milk
· 2 roasted hatch chiles, diced
· 1 bay leaf
· Salt and pepper
· 2 green onions, sliced
Preparation
1. In a large saute pan, heat the oil. Add the onion and garlic and saute for 2 minutes. Do not let the garlic burn.
2. Add the chorizo and break up slightly while cooking. Do not mince. When the chorizo is cooked, move everything in the pan to one side and wipe out the grease with a paper towel.
3. Add the butter and melt. When the butter is melted around the chorizo mixture, add the flour and stir in well. Cook out the starches in the flour for 3 minutes on medium low heat, stirring occasionally to ensure the flour doesn’t burn to the pan.
4. Now add the milk in a slow steam, stirring constantly so all of the flour incorporates and there are no lumps. Add the chiles and the bay leaf, salt and pepper. Cook over medium low heat until the sauce thickens. Check again for seasoning. Pour over buttermilk biscuits and garnish with the green onions.
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