Sloppy José

You'll need

2 tbsp olive oil 200 gm coarsely minced pork 1 tbsp vegetable oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp each ground coriander and ground cumin ½ tsp dried Mexican oregano (see note) Large pinch of cayenne pepper 400 gm canned whole tomatoes 6 crusty white sub rolls, halved horizontally To serve: good-quality mayonnaise 400 gm firm fiore di latte, thinly sliced To serve: lime wedges   Pickled jalapeños 2 tbsp vegetable oil 12 jalapeños 6 garlic cloves, bruised 375 ml (1½ cups) white wine vinegar 4 thyme sprigs 1 fresh bay leaf 1 tbsp sea salt flakes 2 tsp caster sugar   Corn salsa 2 corn cobs, husks and silks removed ½ cup coarsely chopped coriander ½ small Spanish onion, finely diced Juice of ½ lime, or to taste


  • 01
  • For pickled jalapeños, heat oil in a saucepan over medium-high heat, add jalapeños and garlic, stir occasionally until just tender (5-10 minutes), add remaining ingredients, bring to the boil, then cool to room temperature. Refrigerate to pickle for 2-4 days before using. Jalapeños will keep refrigerated in an airtight container for 2 weeks. Drain and coarsely chop before serving.
  • 02
  • Heat olive oil in a frying pan over high heat, add pork and stir occasionally until browned (5 minutes), then set aside.
  • 03
  • Heat vegetable oil in a saucepan over medium-high heat. Add onion and cook until tender (5-10 minutes), add garlic, spices and oregano and stir until fragrant (1 minute). Add tomato, breaking up with the back of a spoon, and stir to combine, then add pork, season to taste and cook until reduced (5-10 minutes). Season to taste and set aside.
  • 04
  • Meanwhile, for corn salsa, cook corn in a saucepan of lightly salted boiling water over high heat until tender (10-15 minutes). Drain, then when cool enough to handle, slice kernels from cobs, transfer to a bowl, add remaining ingredients and season to taste.
  • 05
  • To serve, preheat oven to 200C. Spread rolls with a little mayonnaise, spoon meat over, then top with a few slices of cheese. Warm in oven until cheese starts to melt (3-5 minutes), add corn salsa and jalapeños to taste and serve with lime wedges for squeezing.
Note Dried Mexican oregano is available from Monterey Mexican Foods (see stockists p185); if it's unavailable, substitute dried oregano.

This recipe is from the February 2012 issue of Australian Gourmet Traveller.

This is a Mexican take on a Sloppy Joe. The pickled jalapeños, which have been adapted from a Diana Kennedy recipe, have a bit of kick to them - add them to taste. You'll need to begin this recipe 2 days ahead.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Cold Mexican lager.

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