Tex-Mex Sloppy Joe Sandwich
Modified from Homesick Texan.- Ingredients:
- 1 1/2 pkgs. Quorn Grounds
- 1 chipotle chile en adobo (add 2 if you like it hot!)
- 1/2 medium yellow onion, diced
- 1/2 bell pepper, seeds and stem removed, diced
- 2 cloves garlic, minced
- 15 oz. can tomato sauce
- 2 tsp. oregano
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/4 tsp. ground allspice
- Pinch of cayenne
- 2 tsp. Worcestershire sauce
- 12 oz. beer (I used Rogue Chipotle Ale)
- 2 Tbsp. ketchup
- 1/2 c. cilantro, divided, plus extra for serving
- 1 Tbsp. lime juice
- Salt to taste
- Black pepper to taste
- 4-6 warm buns
- Guacamole
- Cotija cheese
In a large skillet over medium-low heat, cook the Quorn grounds until browned, stirring occasionally, about 10 minutes. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the garlic and cook for 30 more seconds.
Meanwhile, mix the tomato sauce, chipotle chile, oregano, ground cumin, smoked paprika, allspice, cayenne and Worcestershire sauce in a blender. Pour tomato salsa into the skillet along with the beer, ketchup and half of the cilantro. Stir until well combined.
Cook on medium-low heat uncovered for 15 minutes and then stir in the remaining cilantro and lime juice. Adjust seasonings and add salt and black pepper to taste.
Serve on warm buns with guacamole, cilantro, and Cotija cheese.
Yield: 4-6 servings