Sloppy Juan

27 ingredients
6 steps

Ingredients

  • Chipotle Mayo:
  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced green onions
  • 1 1/2 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 teaspoon ground coriander
  • 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 (optional)
  • 1 cup water, or as needed
  • 1/4 cup brown sugar
  • 2 tablespoons chili powder
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • 4 Italian-style hoagie buns, split lengthwise and toasted
  • 1 tablespoon olive oil
  • 8 eggs

Directions

  1. 1
    Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
  2. 2
    Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
  3. 3
    Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
  4. 4
    Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
  5. 5
    Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
  6. 6
    Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.

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