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Cook chorizo and jalapeños in a skillet (preferably a cast-iron if you have it) over low heat for 10 minutes or until the sausage reaches a minimum temperature of 170 F. If using regular pork sausage, cook over low heat for about 10 minutes or until the sausage has turned a gray/brown, with no pink showing. Do not drain.
Add flour to sausage and jalapeno mixture. Whisk together, scraping the cooked bits of chorizo and jalapeños up from the cast-iron.
Add milk to flour and meat mixture, whisk together. Turn the heat up to medium heat.
Next, add in cumin, garlic powder and salt.
Whisk together and turn burner to high and let bubble until thickened. Turn heat down to low or "off" and serve.