Monday, February 20, 2012

Tex-Mex Sloppy Joes

As we have had a dull winter (meaning no snow so to speak) I have been ready for spring. After all, what is winter without snow?

So I was looking ahead to our spring trip to Houston and decided to cook some Texas favorites.  And as I began, wouldn't you know but the snow began to fall, making it an even more enjoyable Sunday in the kitchen!

I have to confess, I have never made Sloppy Joe's before but this recipe found at Homesick Texan intrigued me.  I would usually only make half of a recipe this size but I thought leftovers might be nice over rice so the whole amount was made.

This recipe is very versatile - love spicy food?  Add two chipotle chiles or up the amount of fresh sliced jalapeños at the end.  Don't have time to make guacamole?  Add sliced avocados to your salad.  The one thing I do recommend is to to add enough salt at the end.  I think could ours could have used more.    

Tex-Mex Sloppy Joe's (Adapted from Homesick Texan)

1 1/2 pounds ground beef (I used 1 lb very lean beef and 1/2 lb of ground chuck)
1 chipotle chile en adobo (with a nice spoonful of the sauce)
1/2 medium red onion, diced
1/2 bell pepper, seeds and stem removed, diced
2 cloves garlic, minced
15 ounces canned tomato sauce
2 teaspoons Mexican oregano
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 t chili powder (I used ancho)
2 teaspoons Worcestershire sauce
12 ounces beer, such as Mexican lager
2 tablespoons ketchup
1/2 cup cilantro, divided
1 tablespoon lime juice
Salt and black pepper to taste
4-6 warm buns for serving
Guacamole or sliced avocados, cilantro, onions, sliced jalepeños and Cotija or feta cheese for serving

In a large skillet, on medium-low heat, while stirring occasionally, cook the meat until browned, about 10 minutes. (If you like, you can drain the extra fat once the meet is browned.) Add the onions and diced bell pepper and cook until soft, about 5 minutes. Add the garlic and cook for 30 more seconds.

Meanwhile, in a blender mix the tomato sauce, chipotle chile, oregano, ground cumin, smoked paprika, chili powder and Worcestershire sauce. Pour tomato sauce into the skillet along with the beer, ketchup and half of the cilantro. Stir until well combined.

Cook on medium-low heat uncovered for 20 minutes until thick and almost syrupy and then stir in the remaining cilantro and lime juice. Adjust seasonings and add salt and black pepper to taste.

Serve on warm buns with guacamole, cilantro, onion, jalapeño slices and Cotija cheese.


  1. I'm missing Texas right now... Wish I could whip up some of those... or anything with a Mexican flare right now... Sadly it is not easy on the other side of the globe.

  2. Ohhhh, but I bet you get some great food where you are!