Open Face Mexican Sloppy Joes Over Cornbread Recipes

OPEN FACE MEXICAN SLOPPY JOES OVER CORNBREAD

Steps:

• Vegetables -- In a large saute pan, add the oil and bring to medium heat. Saute the celery, garlic, onion and green pepper until lightly sauteed.
• The turkey -- once the vegetables are soft, add the turkey inches Saute until golden brown and vegetables are soft.
• Add the tomatoes, sauce, and paste, seasoning, Worcestershire, salt and pepper to taste. And just let simmer 30-40 minutes.
• Cornbread -- Mix the cornbread mix, the milk and eggs according to the box directions. Add the green chilies (lightly drained, I keep a little juice), seasoning and cheese. Bake according to directions. I like to use a 13x9" pan.
• Cut the cornbread into squares and then serve Sloppy Joe sauce over the top. Garnish with grated cheese and scallions.
• I love to serve with this with coleslaw or black beans or a simple green salad.

AWESOME OPEN-FACE SLOPPY JOES

Steps:

• 1. Gather your ingredients.
• 2. Add the oil to a large sauté pan, or skillet, over medium, and heat until shimmering, but not smoking.
• 3. Chef's Tip: I choose grapeseed oil, because it doesn't impart any additional "oil" taste, and it has a higher smoke point: 420f (216c). Compare that to olive oil with a smoke point of 320f (160c). That gives you the ability to sauté the veggies without smoking up the house... I like that.
• 4. Add the onion, and pepper, and sauté until they begin to soften, about 5 minutes.
• 5. Chef's Note: As the veggies are sautéing, season with a bit of salt, to taste.
• 6. Chef's Tip: Adding the salt at this stage of the game will help the veggies release their moisture.
• 7. Add the garlic and continue to sauté until fragrant, about 2 minutes.
• 8. Add the tomato paste and the hot sauce to the sauté pan.
• 9. Stir without stopping until incorporated into the veggies, about 1 minute.
• 10. Add the ground beef to the sauté pan.
• 11. Stir, breaking apart with a wooden spoon until the beef loses all of its pink, about 6 minutes.
• 12. Incorporate the cumin, chili powder, paprika, mustard, and cayenne to the sauté pan. Add a bit more salt, if you feel it needs it (I usually don't think that it does).
• 13. Stir until just combined, about 1 quick minute.
• 14. Finally, add the BBQ sauce, tomato sauce vinegar, water, and Worcestershire.
• 15. Chef's Note: If you want to kick up a bit more, add a bit of Sriracha sauce. BANG.
• 16. Bring the mixture up to a light boil, and then bring down to a very light simmer.
• 17. Cover and allow it to simmer for 30 to 45 minutes.
• 18. Chef's Note: Every 5 minutes, uncover and stir.
• 19. Chef's Tip: If after 30 minutes the mixture does not appear to be thickening, remove the lid and allow it to simmer uncovered for the remaining 15 minutes.
• 20. Meanwhile, toast the bread.
• 21. Place on a plate. If you like you could run a couple of lines of mustard down the bread, or serve it on the side.
• 22. Chef's Note: I like to serve mine with coleslaw; however, the sandwich stands on its own. Full stop.
• 23. Add the sloppy joe mixture to the bread.
• 24. Serve while still nice and warm. Enjoy.
• 25. Keep the faith, and keep cooking.