Step 1

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.

Step 2

Add flour to sausage and jalapeno mixture. Whisk together, scraping the cooked bits of chorizo and jalapeños up from the cast-iron.

Step 3

Add milk to flour and meat mixture, whisk together. Turn the heat up to medium heat.

Step 4

Next, add in cumin, garlic powder and salt.

Step 5

Whisk together and turn burner to high and let bubble until thickened. Turn heat down to low or "off" and serve.