In the sandwich world there are sloppy joes, and then there are Sloppy Joe’s! These are that kind; the latter. The kind that short-circuit the more disciplined side of your brain that always says “oh, I’ll have just one, thank you.” No, I’m telling you right now that you will not be having just one. Because these are sliders... little baby sloppy joes that also happen to be of Mexican American descent, which automatically gives them a high degree of addictability. That means that your first one is simply a fun little tasting. Just eating two will be showing a fairly high degree of self control, and beyond that (3,4,5...), I would say you would be responding normally. And when I say normally, I mean pretty much like me.
The inspiration for these came from watching a very talented and highly respected Mexican chef make a Mexican sloppy joe that just seemed sort of disappointing to me. I’m sure it was totally good and all, but sometimes these culinary moments just feel like lost opportunities that I need to fix somehow. And thus was born the Mexican Sloppy Joe Slider, Circle B Kitchen style. Which means we will have cheese, we will have avocado and we will have delicious. Here’s the recipe…
Mexican Sloppy Joe Sliders
Adapted from The Kitchen
These are just so good, people. However many you were planning on making, double that. They go down easy and disappear fast. If you’d like your joes to be spicy, you can use a spicy enchilada sauce or add in some crushed red pepper or cayenne, your favorite hot sauce, or use pepper jack cheese or all of the aforementioned.
Makes about 12 sliders
1 lb ground meat (I used ground turkey)
½ cup chopped onion
2 teaspoons taco seasoning (store-bought or homemade)
1 to 2 cups enchilada sauce (store-bought or homemade)
12 slider buns
24 slices of cheese (jack, cheddar, pepper jack, whatever)
12 slices of avocado
Crumble the ground meat into a nonstick skillet and when it’s almost cooked through, add the chopped onion. Continue to cook until the onion is soft and the meat is thoroughly cooked. If you’re using ground turkey, you might want to add a tablespoon of vegetable oil to the pan first.
Once the meat is cooked, reduce the heat to low and stir in the taco seasoning. Let this cook for about 5 minutes or and then add the enchilada sauce. Start with 1 cup and then add more as needed to get your meat to your preferred sloppiness and then taste for salt, seasoning and spice levels. Adjust as necessary.
To assemble, place a slice of cheese on the bottom bun and then a good bit of the meat on top of the cheese. Top the meat with another slice of cheese and then place an avocado slice on top of the cheese and then the top bun.
Warm these in a low oven for 5-10 minutes or until the cheese melts and the buns are warmed through. Serve warm and eat without thought of tomorrow.