Sloppy Joe Mini Tacos
Recipe courtesy of Stephanie Banyas
Ingredients
- 1 container Fresh Cravings Restaurant Style Salsa (mild or medium) 16 ounces
- 3 tablespoons ketchup
- 2 tablespoons yellow brown or Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 heaping tablespoons light brown sugar
- 2 tablespoons vegetable oil
- 8 ounces ground turkey or pork chorizo
- 8 ounces 90% lean ground chuck or turkey
- salt to taste
- freshly ground black pepper to taste
- 1/4 cup water
- 15 tortillas
- 1/4 cup finely chopped fresh cilantro leaves
- 1 cup crumbled cotija cheese
- 1 cup shredded Mexican blend cheese optional
- 1/2 red onion thinly sliced, soaked in ice water 30 minutes and drained
Avocado Mash:
- 1 ripe Haas avocado halved, pitted and removed from skin
- 2 tablespoons finely diced red onion
- 1/2 lime juice only
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 300 F.
- In blender or food processor, process salsa until smooth. Remove 1/2 cup processed salsa and set aside for garnish.
- In medium bowl, mix remaining salsa, ketchup, mustard, Worcestershire sauce and brown sugar until combined.
- In large saute pan over high heat, heat oil until it begins to shimmer. Add chorizo and ground meat; season with salt and pepper, to taste. Cook, breaking up meat with wooden spoon, until golden brown and just cooked through, about 8 minutes.
- Add salsa mixture and water; bring to boil, reduce heat to medium and cook, stirring occasionally, until mixture thickens, about 10 minutes. Taste for seasoning.
- Wrap tortillas tightly in foil and heat in oven 10 minutes. Remove and keep wrapped tightly until ready to serve.
- To make avocado mash: In medium bowl, coarsely smash avocado halves with fork. Add onion and lime juice then season with salt and pepper, to taste, and gently mix to combine.
- Place tortillas on flat surface, top each with meat mixture and garnish as desired with reserved salsa, avocado mash, cotija, Mexican cheese and sliced red onion.