The traditional sloppy Joe goes south of the border in this tangy, flavorful sandwich filling.
Ingredients
- butter: 2 Tbsp
- onion: 0.25 cup (minced)
- poblano Chili pepper: 0.25 cup (chopped)
- ounces extra-lean ground beef: 8 piece
- ounces chorizo sausage: 4 piece
- ½ tablespoons red enchilada dry seasoning (such as Savory Spice Shop® Canyon Road): 1 piece
- tomato powder (such as Savory Spice Shop®): 1 Tbsp
- water: 0.5 cup
- ketchup: 0.33333 cup
- Worcestershire sauce: 2 tsp
- avocado: 1 piece (sliced, optional)
- Oaxaca cheese: 0.5 cup (to taste, shredded, optional)
- hamburger bun, split and: 4 piece (toasted)
Metric Conversion
Stages of cooking
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Melt butter in a skillet over medium heat. Cook onion and poblano pepper until softened, about 5 minutes. Transfer mixture to a plate. Add ground beef and chorizo to the skillet. Cook, stirring often to break up meat, until browned and crumbly, 5 to 7 minutes. Add enchilada seasoning and tomato powder. Add water, ketchup, and Worcestershire sauce. Return cooked onion mixture to the skillet. Simmer until flavors combine, about 5 minutes more.
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Serve meat mixture on toasted buns topped with Oaxaca cheese and avocado.
