Smoky Tex Mex Sloppy Joes

Had planned on grilling burgers, but the temps have dropped rapidly here in New England.    Jake wasn't here, so I took the opportunity to make something that Tim and I would enjoy.    I had ground beef and bacon, so this recipe from the Fake Ginger blog was perfect.  

As usual, I had to take a few liberties:   minced dried onion for the fresh, left the jalapenos out of the mixture and just used them to top mine.   I dialed back the hot sauce, next time I'll up it another teaspoon.    My spices were whole, and I measured 1 1/2t of each into the grinder and then ground them.  I had a jar of Ragu Traditional open in the fridge I wanted to use up.    Only had dark brown sugar on hand.   Spread sub rolls with butter and put them under the broiler until golden brown.

We loved these, and I definitely will be making them again.   The mixture would be great over nachos, pasta or as a base for chili.     I bet it would be a good candidate for freezing also.     Thank you so much to Amanda at Fake Ginger for the recipe!


                     
* Exported from MasterCook *

                        Smoky Tex-Mex Sloppy Joes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  olive oil
  4             slices  bacon -- chopped
  1                 lb  ground beef
                        Salt and pepper (just pepper)
  1                cup  chopped onion -- used dried minced
  1                     jalapeño -- chopped (seeds and ribs removed for less heat)-- omitted
  2             cloves  chopped garlic -- used jarred minced
  1         tablespoon  chili powder
  1 1/2      teaspoons  ground cumin
  1 1/2      teaspoons  ground coriander
  1                cup  beef broth -- used low sodium
  1                can  tomato sauce -- (8 oz)- used Ragu traditional, it was open
  2        tablespoons  Worcestershire sauce
  1         tablespoon  light brown sugar- used dark brown
  1         tablespoon  apple cider vinegar
  1         tablespoon  hot sauce (Frank’s Red Hot) -- used 1t, more next time
  4                     burger buns -- toasted-  I used sub rolls
                        Pickled jalapeños -- for topping
                        Fritos -- for topping


In a large skillet, heat oil over medium heat.    Cook chopped bacon until crisp, remove to a paper towel lined plate.    Pour off grease, leaving about 2t.  Cook the ground beef until no longer pink, breaking it up with a wooden spoon.  Drain any excess grease.  

Add onion,  garlic, and spices.    Add back the bacon, broth, tomato sauce, Worcestershire, brown sugar, cider vinegar and hot sauce.    Simmer the sauce until it thickens. 

Heat the broiler.   Butter rolls and broil until golden brown.   Add meat mixture over top.    Garnish with pickled jalapeños and Fritos.

Source:  "http://fakeginger.com/2013/05/15/smoky-tex-mex-sloppy-joes/"

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