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Chorizo Sloppy Joes

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This lunchtime favorite is all grown up and it’s feeling feisty. Don’t get us wrong, we love a traditional sloppy Joe as much as the next person, but that doesn’t mean we don’t like mixing things up every now and again.



  

Ingredients

  • 1 1/4 pounds  bulk fresh Mexican chorizo

  • 1 (8-ounce) package red chile enchilada sauce (preferably Frontera Red Chile Enchilada Sauce with Roasted Tomato and Garlic)

  • 1/2 cup water

  • 4 sesame seed hamburger buns, split and toasted

  • 1 large avocado, thinly sliced

  • 3/4 cup corn chips (such as Fritos), roughly crushed if needed

Method

  1. Cook the chorizo:

    Starting in a cold nonstick skillet, cook the chorizo over medium heat, stirring often with a wooden spoon to break the meat into smaller pieces, until cooked through, 6 to 7 minutes. 

    Transfer the chorizo to a medium bowl using a slotted spoon. Remove the drippings from the skillet; discard or reserve for another use. Add the enchilada sauce and water; bring to a boil over medium-high. 

    Continue to cook over medium-high, stirring often, until the sauce is just slightly thickened, about 2 minutes. Stir in the reserved browned chorizo; cook, stirring frequently, until heated through, about 30 seconds to 1 minute. Remove from heat.

    SIMPLE TIP!

    Chorizo blends and enchilada sauces may vary slightly in their flavor and salt level. Before piling on buns taste some of your chorizo mixture and adjust as needed, diluting with some water or tweaking the seasoning.

    Chorizo meat cooked in a skillet for chorizo sloppy joe recipe

    Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

    Enchilada sauce cooking in the skillet for chorizo sloppy joe recipe

    Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

    Cooked chorizo mixed with enchilada sauce in the skillet for chorizo sloppy joes recipes

    Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

  2. Assemble the sloppy Joes:

    Divide the chorizo mixture evenly among 4 bottom buns. Top evenly with corn chips, sliced avocado, and the remaining bun tops. Serve immediately. 

    Refrigerate leftover sloppy Joe in an airtight container for up to 3 days.

    Love the recipe? Leave us stars and a review below!

    Chorizo sloppy joe assembled with sliced avocados and crushed Fritos chips on a plate

    Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop St



for full instructions click on the next page

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