Give your sloppy joe sandwich a Mexican twist with chorizo, cilantro, chili powder, and cumin.
Ingredients
- ½ cups mayonnaise: 1 piece
- sour cream: 0.5 cup
- fresh cilantro: 0.25 cup (chopped)
- green onions: 0.25 cup (diced)
- ½ tablespoons chipotle chili powder: 1 piece
- garlic basil spread (see footnote for recipe link): 1 Tbsp
- lime juice: 1 Tbsp
- ground cumin: 1 tsp
- salt and freshly ground black pepper: (to taste)
- olive oil: 1 Tbsp
- ground chorizo: 1 pound
- ground beef: 1 pound
- ground coriander: 1 tsp
- head cabbage: 1 piece (chopped)
- green bell pepper: 1 piece (diced)
- yellow bell pepper: 1 piece (diced)
- orange bell pepper: 1 piece (diced)
- jalapeño pepper: 1 piece (minced, optional)
- water: 1 cup (or as needed)
- brown sugar: 0.25 cup
- chili powder: 2 Tbsp
- fresh cilantro: 0.25 cup (chopped)
- lime: 1 piece (juiced)
- Italian-style hoagie buns, split lengthwise and: 4 piece (toasted)
- olive oil: 1 Tbsp
- eggs: 8 piece
Metric Conversion
Stages of cooking
-
Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
-
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
-
Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
-
Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
-
Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
-
Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.
