Sloppy Jose

By á-3975

Ingredients

• Avocado Crema:
• 1/2 1/2 1/2 cup fresh cilantro, leaves and tender stems
• 1/4 1/4 1/4 cup sour cream
• 1 1 1 avocado
• 1 1 1 lime, zested and juiced
• Salt and freshly cracked black pepper
• Filling:
• 1 1 1 tablespoon canola oil
• 2 2 1/4-inch-by-2-inch poblano peppers, seeded, ribbed and cut into 1/4-inch-by-2-inch strips
• 1 1 1 teaspoon ground cumin
• Salt and freshly cracked black pepper
• 2 12 2 12 2 12 oz packages soyrizo
• 16-ounce 16-ounce jar One 16-ounce jar salsa (La Frontera)
• 2 2 2 red potatoes cubed and cooked
• Sandwich Build:
• Salted butter, at room temperature, for toasting the buns
• 4-6 4-6 4-6 fresh hamburger buns or flour tortilla
• Several slices Several slices Pepper Jack cheese
• Directions
• to 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.
• to 10 to 15 to cook over medium heat, breaking up with a wooden spoon as it cooks. May need to add oil. Cook the soyrizo until well browned, 10 to 15 minutes. Then add the the salsa and potatoes back to the pan.
• For the sandwich build: Slice, butter and toast each of the rolls until golden brown, do not want it too crusty or filling will squeeze out.
• Put cheese on the bottom bun, and then a hefty spoonful of the hot soyrizo. On top of the soyrizo place some poblanos. Smear the top bun with lots of avocado crema and serve 'em up.

Preparation

Step 1

For the sandwich build: Slice, butter and toast each of the rolls until golden brown, do not want it too crusty or filling will squeeze out.

Put cheese on the bottom bun, and then a hefty spoonful of the hot soyrizo. On top of the soyrizo place some poblanos. Smear the top bun with lots of avocado crema and serve 'em up.