Make something special this weekend or Monday to celebrate Cinco De Mayo! If you aren’t into all that… well you should make these to celebrate really good food. These fusion sloppy joes are amazing. Sweet, smoky, and just a hint of heat; studded with creamy, soft, and sharp queso fresco salvadoreño; smothered in caramelized poblano peppers and onions; all on a toasted bun schmeared with cool, citrus-y, and bright avocado crema. It’s an amazing balance of flavors that is sure to please.
I served this flavor-packed sammiches with good ol’ cucumbers-and-onions marinated in vinegar-water. A classic side dish my Mema served on many occasions. I can remember eating it regularly in the Summer when her garden produced more than we could ever consume; when we had BBQ’s; and often with picnic-style foods like pasta salad, fried chicken, and potato salads. It’s a palate cleansing, refreshing duo that cuts through the richness of this dish and is enjoyable on it’s own. Plus it isn’t heavy like fries or chips, but most of all it is always a taste of home for me. And, some charro beans, because it isn’t Tex-Mex to me without some beans at the table!
CHORIZO SLOPPY JOE
- 10 ounces Chorizo
- 8 ounces ground beef
- 1 can sloppy joe sauce, we prefer Del Monte
- 1 Tablespoon Worcestershire
- 1 teaspoon ground cumin
- 1 Chipotle in Adobo Sauce, minced plus 1 teaspoon of sauce
- 4 cloves of roasted garlic, minced or smashed
CARAMELIZED POBLANOS & ONIONS
- 2 Poblano Peppers, cleaned and cut into 1 – 1 1/2″ strips
- 1 medium onion, sliced – we used a mix of white and red onion
- 1/4 cup olive oil
- 1-2 Tablespoons sugar
- salt & pepper, to taste
I use about 1/4 teaspoon of salt and 1/2 teaspoon pepper
- 1 Hass avocado
- 1/4 cup sour cream (or crema)
- 1/4 cup cilantro, stems and all is okay
- 1 Serrano, sliced – optional
- zest and juice of 1/2 lime
- salt & pepper, to taste
I use 1/4-1/2 teaspoon of each
- Hamburger Buns, toasted
- Queso Fresco Salvadoreño
- Additional: roasted/fresh chili peppers, cilantro,
fresh onion, or whatever you fancy
Caramelized Poblanos & Onions
Heat a large skillet over medium-high to high heat (I like cast iron); add olive oil, peppers, onions, sugar, and salt+pepper; toss to combine. Cook over this high heat for 6-8 minutes to develop blistering and charred bits, stirring occasionally; reduce heat to medium or medium low and continue cooking for 6-10 minutes or until mixture is softened and caramelized, stirring occasionally. Remove from heat and set aside until ready to serve.
*Tip: I would double or triple this recipe if serving more than four people.
Chorizo Sloppy Joe
In another large skillet (or you can cook the above and re-use your skillet…), brown chorizo and beef over medium-high heat, breaking it up with a wooden spoon while it cooks, about 10 minutes. Drain excess grease from pan, unless there isn’t much – we like to keep some for flavor. Add sloppy joe sauce, cumin, Worcestershire, chipotle in adobo + sauce, and smashed roasted garlic; stir until evenly combined. Cook mixture until it comes to a simmer; reduce heat to medium and allow to cook for 5-8 minutes; stirring occasionally. Remove from heat when ready to serve.
Meanwhile, in a small food processor (or blender) combine: avocado, sliced chili pepper, sour cream, cilantro, lime zest & juice, and salt+pepper. Process until mixture is smooth and creamy.
*Tip: you can do this in a bowl with a fork, but you will have to finely mince chili pepper and cilantro. Also, I dilute this mixture with evoo & homemade salsa to make dressing for taco salad – so good!
ASSEMBLE & ENJOY:
- Top a butter toasted bun with chorizo sloppy joe mixture;
- add some delicious queso fresco salvadoreño – think un-aged white cheddar if you’ve never had this;
- pile on some caramelized poblanos & onions;
- on the top-side of your butter toasted bun slather some avocado cream
- add any other goodies you please;
- serve up with any sides you choose – we did charro beans and Mema’s cucumber salad.
This is an ultimate sandwich experience – I highly encourage you to try it! Think Tex-Mex or Gourmet Torta!
I’m serving up my leftovers on tostadas today!
Pretty excited over here,
Inspired by: Food Network’s Sloppy Jose