Cinco de Mayo.
Definitely in my top 5 favorite holidays. Margaritas and carbs covered in queso?! It’s a gimme.
But you know what meal doesn’t get enough love on the 5th of May?
Or brunch if you have an incredible boss who believes your office should close in remembrance of the Mexican army’s unlikely victory over the French Army at the Battle of Puebla. (Thanks, Wikipedia.)
Raise your hand if you thought you’d been celebrating Mexican Independence Day with a round a Jose Cuervo for the past ten years. Yea, me too.
Oh well, I’ll celebrate anything if it means covering crispy tots in this chorizo gravy.
Almost looks like Chili’s queso, right?!
Nah girl. It’s better. And it’s breakfasty which makes it even more fun.
It’s super easy, too! It’s made just like your typical sausage gravy but kicked up, Mexican -style.
Personally, I never order biscuits n’ gravy when I’m out to eat because it always comes out a bland, texture-less pile of mush. Ya feel me?
So, for several reasons, we’re going to sub in some crispy tots.
- Tots are life. Ask anybody.
- Tots don’t turn into a pile of mush under the gravy.
- I didn’t have the counter space to whip up homemade biscuits the day I took these photos.
- Tots are healthier than floury biscuits because they are made of potatoes. And potatoes are approved on the Whole30 plan. And now this is basically a health blog. The end.
We topped our Tots n’ Gravy with a quick, homemade pico de gallo and some chunks of avocado. Sour cream, cheese, black olives, etc. would all fit right in. Shoot, fry an egg and top the whole delicious mess.
So go forth, mi amigas y amigos, and celebrate Cinco de Mayo the proper way, which means the party starts in the A.M., breakfast margaritas optional. =)
BREAKFAST TOTS + CHORIZO GRAVY
Serves approximately 6.
- 1 lb. of chorizo sausage (found mine by the breakfast sausage)
- 1/3 cup of all-purpose flour
- 3-4 cups of whole milk
- 1 4.5 ounce can of chopped green chiles
- 1/2 teaspoon of seasoned salt (or regular kosher salt)
- freshly cracked black pepper
- 1 bag of tater tots, cooked according to package directions
- pico de gallo (chopped tomatoes, onion, cilantro, jalapeno, lime)
- avocado, chopped
- sour cream, cheese, olives, etc.
- Cook tater tots according to package directions.
- In a large skillet (preferably cast iron) over medium high heat, brown the chorizo until no longer pink. If there’s alot of fat in the pan, carefully drain about half.
- Once the chorizo is thoroughly cooked, turn heat to medium-low and sprinkle on half the flour and stir so until sausage soaks it all up, then add more little by little.
- Stir it around and cook it for another minute or so until you see no white flour left, then pour in the milk, stirring constantly.
- Stir the gravy until it reaches your desired thickness, 10-12 minutes. Add in salt and pepper. Don’t be afraid to go heavy on the pepper! Taste and adjust seasoning. If gravy gets to thick, add in a little milk.
- Spoon warm gravy over tots and top with pico, avocado and any other toppings your heart desires.
- Eat and ENJOY!