Description
The all-American Sloppy Joe heads South of the border in this blended fusion. I chose to top mine with Mexican crema (sour cream) and slices of avocado.
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.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 6