In this fusion dish, the traditional Sloppy Joe travels south of the border. I decided to garnish mine with avocado slices and Mexican crema.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 sandwiches |
Ingredients
- 1 pound ground chicken
- 1 (9 ounce) package ground chorizo sausage
- ½ cup chopped yellow onion
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup ketchup
- ¾ cup beef broth (Optional)
- 1 tablespoon brown sugar
- 1 ½ teaspoons chipotle chile powder
- ½ teaspoon dry mustard powder
- ½ teaspoon hot sauce (Optional)
- salt and ground black pepper to taste
- 1 tablespoon beef broth, or more as needed (Optional)
- 6 pretzel rolls, split and toasted
Instructions
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
- Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.