Sloppy Joe with chorizo
Let Mexico meet America in this truly mouthwatering classic twist of the continents.
Ingredients
Number of portions
Chorizo
10 fresh chorizo sausages, approx. 650 g
9 dl Santa Maria Salsa Chunky
Browned Cumin Mix Pimiento de Padrone
3 tsp cooking oil
20 Piementos de Padrones, halved and cored
1 tbsp Santa Maria Cumin
salt
Santa Maria Tellicherry Black Pepper
Mexican Slaw
10 dl white cabbage or pointed cabbage, thinly shredded
2 bunches, radishes, thinly sliced
2.5 tbsp olive oil
1.5 limes, juice from
1 dl Santa Maria Jalapeño Green, sliced
fresh coriander, chopped
salt
Arepas
5 dl water
2 tbsp neutral cooking oil
2 tsp salt
5 dl white corn flour, preboiled type
5 dl shredded cheddar cheese
How to prepare
Chorizo
Chop the chorizo into cubes about 1 centimetre in size and brown in a frying pan until it is fully cooked and has a nice colour. Add the salsa and bring to a boil.
Browned Cumin Mix Pimiento de Padrone
Half and core the Pimientos de Padrones. Brown these in a frying pan until they begin to soften. Then add the cumin, salt and freshly-ground black pepper.
Mexican Slaw
Mix all of the ingredients for the Mexican Slaw and let it stand at least 15 minutes before serving.
Arepas
Mix the water, oil and salt. Add the corn flour while stirring. Let rest for 10 minutes and then add a tablespoon of water if the mixture seems dry and crumbly.
Roll into 10 bolls and flatten these to a thickness of about 2 cm. Fry in neutral cooking oil until they are golden brown with a crispy surface. Then bake them in the oven for 13-18 minutes at 175 degrees C. Let rest 10 minutes before serving.
Cut an Arepas in half, but not all the way through. Add the Mexican Slaw to the bottom. Then add the chorizo/salsa mixture, and top with cheddar cheese and Pimiento de Padrones.
Recipe categories
Food