FEATURE RECIPE
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Sloppy José
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.
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Sloppy José
Serves
6
Cooking Time
Prep time 40 mins, cook 45 mins (plus cooling, pickling)
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2 tbsp
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olive oil
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200 gm
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coarsely minced pork
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1 tbsp
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vegetable oil
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1
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onion, finely chopped
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4
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garlic cloves, finely chopped
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1 tsp each
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ground coriander and ground cumin
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½ tsp
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dried Mexican oregano (see note)
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Large pinch
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of cayenne pepper
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400 gm
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canned whole tomatoes
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6
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crusty white sub rolls, halved horizontally
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To serve:
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good-quality mayonnaise
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400 gm
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firm fiore di latte, thinly sliced
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To serve:
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lime wedges
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| Pickled jalapeños |
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2 tbsp
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vegetable oil
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12
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jalapeños
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6
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garlic cloves, bruised
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375 ml (1½ cups)
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white wine vinegar
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4
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thyme sprigs
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1
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fresh bay leaf
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1 tbsp
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sea salt flakes
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2 tsp
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caster sugar
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| Corn salsa |
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2
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corn cobs, husks and silks removed
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½ cup
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coarsely chopped coriander
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½
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small Spanish onion, finely diced
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Juice
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of ½ lime, or to taste
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1
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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.
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2
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Heat olive oil in a frying pan over high heat, add pork and stir occasionally until browned (5 minutes), then set aside.
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3
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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.
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4
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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.
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5
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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.
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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.
Drink Suggestion Cold Mexican lager.
RECIPE Emma Knowles & Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen
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