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.
Ingredients
Pickled jalapeños
Corn salsa
Method
Main
1.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.
2.Heat olive oil in a frying pan over high heat, add pork and stir occasionally until browned (5 minutes), then set aside.
3.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.
4.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.
5.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.
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
.
Drink Suggestion: Cold Mexican lager. Drink suggestion by Max Allen
Notes
