Good ole Sloppy Joes. I’m sure all of the Americans reading this have fond childhood memories of this dish. For those of you unfamiliar with this American kid-friendly classic, it was originally invented by a cook named Joe in a Sioux City Iowa cafe. It is essentially a “loose meat” sandwich which consists of browned ground beef (mince) onions, spices and tomato sauce served on a hamburger bun. I swear, my elementary school cafeteria served them every single week. Unfortunately, I do not have fond memories of Sloppy Joes since some cook in my school thought it would be great to put beans into the mix. Beans?! Bleck! At least that is what 6-year-old me would have said. It totally ruined the whole Sloppy Joe experience for me. There was no picking around the beans. I mean, I ask you, who in the world would want to put beans in a Sloppy Joe! At that point, it became a peanut butter & jelly day without a doubt! The good news is that I think my discovery of these Tex-Mex Sloppy Joes has taken some of the tarnish off of my childhood Sloppy Joe trauma. Rather than the regular ground beef, these Joes use ground pork and have really kicked up the spice factor with the addition of chipotle chilis, chorizo sausage, green chilis and cilantro into the mix. I served the spicy meat mixture up on my home-made Jalapeño Cheddar Rolls and topped it with a big old dollop of guacamole, crumbled mexican cheese and freshly chopped cilantro. Notice there is not a bean in sight! Comfort food perfection! I have completely revised my opinion of Sloppy Joes at this point. They can be utterly delicious! Revamp your childhood memories and serve up a batch of these bad boys up soon!
Tex-Mex Sloppy Joes
Recipe Adapted from: Smells like Home
Yield: 15-16 servings (depending on the size of hamburger bun you serve)
- 1 (14.5 oz) can tomato sauce
- 2 chipotle chiles en adobo (or 1/4 tsp chipotle powder)
- 2 teaspoon oregano
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground allspice
- Pinch of cayenne
- 2 teaspoon Worcestershire sauce
- 1 lb ground pork
- 1 lb. chorizo sausage, removed from casings
- 1 teaspoon canola oil
- 1 red onion, diced
- 2 cloves garlic, minced
- 12 oz beer, such as a light ale or lager
- 1 (4 oz.) can chopped green chili’s
- 1/4 cup fresh chopped cilantro
- 1 tablespoon lime juice
- Salt and black pepper to taste
- hamburger buns, guacamole, chopped cilantro, mexican cheese, diced red onions to serve
Brown ground pork and chorizo sausage in large skillet. Drain all but about 1 tablespoon of the fat. Set meat aside.
Saute the onion and garlic in reserved fat until onions are tender. Set aside.
Place tomato sauce, chipotle chilis, spices, and Worcestershire sauce in food processor and pulse until smooth.
Put browned meats, onion and garlic mixture, and tomato sauce mixture in slow cooker. Add beer, chopped green chilis, cilantro and lime juice. Stir to combine. (if you don’t have slow cooker, just keep in on the stove top)
Cook in slow cooker set on medium high for 25 minutes and then keep warm until ready to serve.
Just prior to serving add salt and black pepper to taste.
Serve on hamburger buns (see my recipe for Jalapeño Cheddar rolls), with guacamole, cheese and more cilantro for toppings.