If it ain't broke don't fix it. If I heard this saying about sausage gravy I would have nodded in agreement. Then I made a batch of jalapeño bacon country gravy and my mind was quickly changed. This gravy would be excellent over a cheesy biscuit or maybe even some cardboard. For this go around, I used it as a tasty sauce for some breakfast tacos. Of course this recipe uses my favorite oil, our Pastamore Fresh Jalapeño Oil. It gives the recipe a great heat and flavor that matches well with the salty bacon flavor.
12 oz - milk
2 slices - bacon
2 tsp - Pastamore Fresh Jalapeño Oil
1/4 tsp - oregano
1.5 Tbsp - rice flour
To taste - salt and black pepper
1. Heat a medium size frying pan on the stove over medium heat. Once the pan is hot, add the bacon. Cook until the desired crispness has been reached, turning once during the cooking process. Place the cooked bacon onto a paper towel. Reserve the bacon fat in the pan.
2. Return the bacon pan to the stove with the reserved bacon fat over medium heat. Add the milk and oregano. Bring to a simmer and reduce for 5 minutes. Slowly add in the rice flour, whisking to prevent clumping.
3. Chop the back into 1/4" x 1/4" pieces. Add to the gravy and stir well.
4. Continue cooking until the desired thickness has been reached. Be careful not to cook too long as it will become thicker once removed from the heat. If needed, whisk in more milk if it becomes too thick. Season to taste with salt and black pepper.
5. Serve over biscuits, omelets, or any breakfast taco/burrito.