Mexican Sloppy Joe Sandwich – Detailed recipe cooking. 
Time: 45 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 Mexican Bunillo Buns
- 900 gr. fresh chorizo
- 1 tbsp. grated cheese
- 1 can (340 gr.) Salsa
- 2 peppers ancho blanched, cut into strips
- 1 tsp ground cumin
- Roasting salted butter at room temperature buns
- 1 tbsp. l canola oil
Avocado Pasta:
- 1/2 tbsp. fresh cilantro, leaves and stems
- 1/4 Art. sour cream
- 1 avocado
- 1 juicy lime with zest
Recipes with similar ingredients: chorizo sausage, avocado, pepper ancho, salsa sauce, cheese, lime juice, cumin, sour cream, cilantro
Recipe preparation:
- For avocado paste: Put cilantro, sour cream, avocado, lime zest and its juice into a food processor and grind until homogeneous mass. Season with salt and pepper and seasonings, cover cling film to protect from darkening. For filling: Heat a thick-bottomed saucepan over high heat and then add oil. Add the pepper blanched, season with caraway seeds, salt and pepper and mix. Sauté the peppers for 5 to 7 minutes until soft. Remove from heat and set aside.
- Add the chorizo to the same pan and cook over medium heat, stirring with a wooden spoon. Cook the chorizo for 10 to 15 minutes. If a there is excess fat in the chorizo, it can be removed using paper towels. Put the chorizo back in the pan with salsa. If chorizo doesn’t have much fat, just add salsa to it. Simmer until cooked for approximately 5 minutes. For sandwich assembly: fry the buns in butter until golden brown. Put cheese on the lower bun, and then a spoonful of filling. Cover top bun. Sloppy-joe sandwich recipe.
