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Sloppy Juan
Sloppy Juan
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Elevate your sloppy joe with spicy chorizo, fresh cilantro, and flavorful chili and cumin.
Ingredients:
  • 1.5 cups mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup chopped fresh cilantro
  • 0.25 cup diced green onions
  • 1.5 tablespoons chipotle chili powder
  • 1 tablespoon garlic basil spread (see footnote for recipe link)
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 pound ground chorizo
  • 1 pound ground beef
  • 1 head cabbage, chopped
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 jalapeno pepper, seeded and minced
  • 1 cup water, or as needed
  • 0.25 cup brown sugar
  • 2 tablespoons chili powder
  • 1 lime, juiced
  • 4 Italian-style hoagie buns, split lengthwise and toasted
  • 8 eggs
Instructions:
  • In a small bowl, mix together mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin. Stir well and season with salt and black pepper. Cover and refrigerate for at least 1 hour before serving.
  • In a large pot or Dutch oven over medium heat, warm up 1 tablespoon of olive oil. Cook and stir chorizo, ground beef, and coriander until the meat is browned, approximately 15 minutes. Remove and discard excess fat. Season with salt and black pepper.
  • Combine cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water with chorizo in a pan. Cook until peppers soften, for about 10 minutes. Then add brown sugar and chili powder and continue cooking until the water evaporates and the sauce thickens, about 10 minutes.
  • Add a generous sprinkle of fresh cilantro and squeeze in the juice of one lime into the chorizo mixture before removing it from the heat.
  • Spread 1 tablespoon of zesty chipotle mayo on each hoagie bun. Divide the flavorful chorizo mixture evenly among the 4 sandwiches.
  • In a nonstick skillet over medium heat, warm up 1 tablespoon of olive oil. Cook the eggs in batches of 2 to 4 until the whites are cooked but the yolks remain soft, for about 2 minutes per side. Serve two eggs on each sandwich.

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