I saw this recipe for Smoky Tex-Mex Sloppy Josés in the April 2013 edition of Everyday with Rachael Ray.
We love Sloppy Joes, so I knew this Mexican version would be yummy. Throw in some bacon and Fritos – how could you go wrong?
You can’t. Make it soon!
- 4 slices bacon, chopped
- 1 lb. ground beef
- Salt and black pepper
- 1 onion, chopped
- 2 serrano or jalapeno chile peppers, finely chopped
- 3 – 4 cloves garlic, chopped
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 cup beer, at room temperature
- 1 cup tomato sauce
- 1 tablespoon light brown sugar
- 2 tablespoons worcestershire sauce
- 1 tablespoon cider vinegar
- 1 tablespoon hot sauce, such as Frank’s RedHot
- 4 burger rolls, toasted
- Toppings: crushed Fritos corn chips, pickled jalapeno rings and sweet red pepper relish
- In a large skillet, cook the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel to drain. Add the ground beef to the pan and cook, stirring with a spoon to crumble it, until browned; season with a little salt and black pepper. Return the cooked bacon to the pan and add the onion, chiles, garlic, chili powder, cumin and coriander. Cook, stirring, until the onion is softened, about 5 minutes.
- In a medium bowl, stir together the beer, tomato sauce, brown sugar, worcestershire, vinegar and hot sauce. Pour the mixture over the meat, lower the heat and simmer for 5 minutes or until ready to serve.
- Spoon the sloppy jose mixture onto the roll bottoms. Layer with the crushed corn chips, pickled jalapenos, red pepper relish and roll tops.