Joses Sloppy Tacos Food

SLOPPY JOE TACOS

Steps:

• Heat a large pan over medium heat and add the oil. When hot, add the meat, cayenne, cumin and some salt and pepper. Cook, without stirring, until the meat is browned on the bottom, about 5 minutes. Break it up with a wooden spoon, then add the onions and garlic and cook for 2 more minutes.
• Add the tomato, liquid, mustard and sugar, if using, to the pan and bring to a simmer; simmer for 5 minutes.
• Toast the tortillas or buns. Serve the sloppy joe mixture on the tortillas or buns and top with your favorite toppers.

TACO SLOPPY JOES

Steps:

• Brown meat; drain. Add seasoning mix, salsa and water. Bring to boil. Reduce heat to medium-low; simmer 10 min., stirring occasionally.
• Fill buns with the meat mixture.

SLOPLESS JOE TACO

Steps:

• Preheat the oven to 350 degrees F.
• Combine the onion, 2 tablespoons of the vinegar and 1/4 teaspoon salt in a small bowl and toss to coat; set aside.
• Combine the coleslaw, pickles, 3 tablespoons of the vinegar and 1/4 teaspoon salt in a medium bowl and toss to coat; set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring frequently, until beginning to brown, about 4 minutes. Stir in the taco seasoning and 1/2 teaspoon salt and continue to cook until the meat is cooked through, 2 minutes more. Reduce the heat to low, stir in the ketchup, sugar, 1/2 cup water and remaining 1 tablespoon vinegar and simmer, stirring occasionally, until the sauce is slightly thickened, about 8 minutes.
• Meanwhile, put the tortilla bowls on a baking sheet and sprinkle with the pepper jack. Bake until the pepper jack is melted and the tortilla bowls are slightly golden in spots, about 5 minutes.
• Drain the liquid from both the coleslaw and onions. Divide the meat among the tortilla bowls and top with the coleslaw and onions.

MEXICAN SLOPPY JOES

Steps:

• Place ground beef in large skillet over medium-high heat. Cook, while crumbling meat with a fork or wooden spoon, about 4-6 minutes, or until meat is cooked through. Drain off excess fat.
• Add tomato sauce and taco seasoning to pan with meat. Stir to combine and cook another minute or two over medium-high heat until heated through.
• Spoon meat on to bottom part of rolls. Top with slices of cheese and other favorite toppings. Serve immediately.

JOSE'S SLOPPY TACOS

Steps:

• In a large hot skillet, add cooking oil and brown off ground beef.
• Using a slotted spoon, put cooked beef onto paper towels to drain.
• In the same skillet, combine chopped green pepper, onions, and jalapeno, and cook for 5 minutes over medium heat.
• When onions are translucent, add cooked beef back into the pan.
• Add water and stir.
• Add chili powder, cumin, paprika, mustard powder, garlic powder, onion powder, salt, pepper and red chili flakes to the beef mixture and mix thoroughly.
• Reduce heat to low and simmer covered for 10 minutes. Add more water if mixture gets dry.
• Place the bottom half of 4 burger buns on a baking sheet.
• Spoon meat mixture evenly between burger buns and top each bun with 1/4 cup of shredded cheese.
• Place baking sheet under broiler until cheese has melted and starts to brown.
• Remove and serve hot.
• Make a quick salsa side dish by combining chopped tomatoes, green pepper, cucumber, green onion, kernel corn, olive oil, lemon juice, cilantro, salt and pepper.

SLOPPY JOSE WITH CHORIZO, CHARRED POBLANOS AND AVOCADO CREMA

Steps:

• 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.

SLOPPY TACOS

Steps:

• Brown meat in large skillet; drain.
• Stir in salsa; cook until heated through, stirring occasionally.
• Fill buns with meat mixture and Singles.