Sloppy Jose with Chorizo, Charred Poblanos, and Avocado Crema
Try this Sloppy Jose with Chorizo, Charred Poblanos and Avocado Crema recipe.
Try this Sloppy Jose with Chorizo, Charred Poblanos and Avocado Crema recipe.
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1 avocado
- 1 tablespoon canola oil
- 1 lime zested and juiced
- 2 strips
- salt and freshly cracked black pepper
- 1/2 cup fresh cilantro leaves and tender stems
- 2 pounds fresh mexican chorizo
- one 12-ounce jar salsa (i like chunky but use whatever you like)
- salted butter at room temperature, for toasting the buns
- 4 fresh telera or bolillo rolls
- 1 cup shredded chihuahua cheese
- Carbohydrate 6.76166625040377 g
- Cholesterol 4.20468750355444 mg
- Fat 12.3134175010959 g
- Fiber 3.90487489594212 g
- Protein 1.54337125027695 g
- Saturated Fat 2.14326312568087 g
- Serving Size 1 1 serving (312g)
- Sodium 1172.12481250393 mg
- Sugar 2.85679135446164 g
- Trans Fat 0.607329625057132 g
- Calories 133 calories
Step-by-step
- For the avocado crema: Place the cilantro, sour cream, avocado, lime zest and juice in a food processor and run until smooth. Season with salt and pepper and reserve, covered with plastic wrap pressed directly on top to keep from browning.
- For the filling: Preheat a heavy-bottomed 12-inch skillet over high heat, and then add in the oil. Add the poblano peppers, season with cumin, salt and pepper and toss to coat. Saute until the peppers are slightly soft and blistered, 5 to 7 minutes. Remove from the heat and set aside.
- In the same skillet, add the chorizo and cook over medium heat, breaking up with a wooden spoon as it cooks. Cook the chorizo until well browned and cooked through, 10 to 15 minutes. If your chorizo has extra fat you can drain it on a paper-towel-lined plate to remove excess fat and then add the chorizo back to the pan along with the salsa. If your chorizo doesn't have that much fat, just add in your salsa and keep the party going. Simmer until heated through, about 5 minutes.
- For the sandwich build: Slice, butter and toast each of the rolls until golden brown and crusty.
- Sprinkle some cheese on the bottom bun, and then a hefty spoonful of the hot chorizo. On top of the chorizo place some poblanos. Smear the top bun with lots of avocado crema and serve 'em up.
My Unexpected Culinary Adventure: A Sloppy Jose Story
Let me tell you, life as a busy working mom is a whirlwind. Between early morning school runs, demanding client meetings, and the never-ending cycle of laundry and dishes, finding time for anything beyond the bare minimum feels like a luxury. Cooking, while a passion of mine, often takes a backseat to the relentless demands of my day. So, when I found myself with an unexpected free evening last week, I knew I needed a recipe that was both flavorful and efficient. Something that wouldn’t tie me up in the kitchen for hours but would still deliver a satisfying, delicious meal for my family.
That’s where this Sloppy Jose recipe came in. I'd seen it online, its vibrant colors and promise of a quick, satisfying meal catching my eye. And let me tell you, it did not disappoint. The combination of spicy chorizo, smoky poblano peppers, and creamy avocado crema was a revelation. It was the perfect balance of bold flavors and textures, a symphony of tastes that danced on my tongue. It was so much more than just a quick weeknight dinner; it was a little escape, a moment of culinary joy in the midst of the everyday chaos.
The beauty of this recipe lies in its simplicity. The ingredients are readily available, the steps are straightforward, and the result is a dish that’s both impressive and satisfying. The avocado crema, a simple blend of avocado, cilantro, lime, and sour cream, is the perfect counterpoint to the spicy chorizo and slightly charred poblanos. It adds a cool, creamy element that balances the richness of the chorizo and the subtle heat of the peppers. The telera rolls, toasted to a perfect golden brown, provide the ideal vessel for this delicious filling, soaking up every last drop of flavor. And the chihuahua cheese, melted to perfection, adds a salty, sharp note that enhances the entire experience.
What surprised me the most was how adaptable this recipe was. I’m not a stickler for precise measurements, and I often find myself substituting ingredients based on what I have on hand. This recipe easily accommodated my improvisations. I used a different type of salsa, and it still tasted fantastic. The beauty of it all is that it's forgiving, allowing for creative freedom without sacrificing the deliciousness of the final product.
Making this Sloppy Jose wasn't just about creating a meal; it was about carving out a small space of joy in a busy life. The act of preparing the food, the fragrant aroma filling the kitchen, the satisfaction of assembling the perfect sandwich—it was a mini-vacation, a much-needed break from the endless demands of my day. It reminded me that even in the midst of chaos, there's always time to savor the simple pleasures, like the taste of a perfectly made Sloppy Jose.
This recipe has become a staple in our house now, a testament to the fact that delicious, satisfying meals don't have to be complicated or time-consuming. It's a meal that my kids love, my husband raves about, and I genuinely enjoy making. It’s the kind of recipe that makes even the busiest weeknight feel a little bit brighter, a little bit more flavorful, a little bit more… joyful. And that, my friends, is priceless.
So, if you're looking for a quick, easy, and incredibly delicious meal, I highly recommend giving this Sloppy Jose recipe a try. You won't regret it.
