Tex-Mex-style Sloppy Joe sandwich
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 712, total fat 49 G., saturated fats 19 G., proteins 33 G., carbohydrates 32 G., fiber 3 G., cholesterol 110 mg, sodium 1672 mg, sugar 7 G.
Calories 712, total fat 49 G., saturated fats 19 G., proteins 33 G., carbohydrates 32 G., fiber 3 G., cholesterol 110 mg, sodium 1672 mg, sugar 7 G.
This recipe for a classic Sloppy Joe sandwich is inspired by Tex-Mex flavors. Instead of traditional ground beef, we use raw Mexican chorizo (not to be confused with Spanish dry-cured chorizo!), seasoned with typical Tex-Mex spices. Simmer it in a tomato sauce with Mexican beer and serve on buns, drizzled with sour cream and sprinkled with fresh cilantro.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g fresh tomatoes or 1 can (450 g canned tomatoes in their own juice)
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, finely chopped
- 700 g raw Mexican chorizo sausage, casings removed
- 0.5 cups Mexican beer
- 3-4 tablespoons chopped pickled jalapeños
- 2 tablespoons Worcestershire sauce
- 1 tbsp light brown sugar
- 4 sandwich buns
- Sour cream and chopped fresh cilantro for serving
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Cooking the dish according to the recipe:
- Grind the tomatoes in a blender until smooth.
- In a medium saucepan over medium heat, melt the butter until shimmering, then add the onion, pepper, garlic, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion is golden brown, 6 to 8 minutes. Add the chorizo, stirring to break up any lumps, and cook until the sausage is browned, about 6 minutes.
- Add the tomato puree, beer, jalapeño, Worcestershire sauce, and sugar and simmer until the sauce thickens, 14-18 minutes. Remove from heat and season with salt to taste. Serve on buns with sour cream and cilantro.
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