Ingredients
1/2 pound fresh Mexican chorizo, cut from casings
1-2 Tablespoons olive or vegetable oil
1 pound ground beef (80% lean/20% fat)
Salt and pepper
1 medium size onion, chopped
2 garlic cloves, grated or minced
1/2 – 1 jalapeño, seeded and fine chopped
2 teaspoons ground cumin
1 Tablespoon ground coriander
3 Tablespoons Worcestershire
3 Tablespoon light brown sugar, such as the pourable variety
2 chipotles in adobo, pureed
1, 14.5 oz can fire-roasted crushed or diced tomatoes
2 Tablespoons cider vinegar
1 cup beer, such as Modelo Especial
1 cup beef stock, to keep loose, as needed
Avocado Crema:
1 avocado, pit and skin removed
1 cup Mexican crema or sour cream
1 garlic clove, grated or minced
1 teaspoon ground cumin
Juice of 2 limes
Salt, to taste
To Serve:
Mild and/or hot pickled jalapeño pepper rings, for topping
12-15 slider size potato rolls, such as Martin’s Famous Potato Rolls
Directions
Place a large skillet over medium-high heat and add a drizzle of oil. Add the chorizo to the pan and let brown. Crumble the meat with a potato masher or the back of a wooden spoon, and cook until cooked through, about 5-7 minutes. Remove from pan and reserve on a plate or bowl.
Pour out the grease, holding back about 1 tablespoon, and place pan back on the heat. Add 1 Tablespoon of oil and the ground beef to the pan and let brown. Crumble as you did with the chorizo for about 6-8 minutes. Return the chorizo to the pan and season with salt and pepper. Add the onion, garlic, and jalapeño, and let cook until onion is translucent, about 3-5 minutes. Add the ground cumin and coriander, stir, and let cook for 30 seconds. Add the Worcestershire, light brown sugar, chipotles, tomatoes, vinegar, and beer, and stir to combine. Add stock as needed to keep loose. Let the mixture cook at a light simmer for about 15 minutes, or until the flavors come together. Taste and adjust the seasoning and consistency.
While the meat mixture is cooking, make the avocado crema. In a blender or food processor, combine the avocado, crema, garlic, cumin, and lime juice. Blend until smooth and season with salt. Taste and adjust the seasoning and consistency.
This recipe courtesy of our Feedback sponsors, Martin's Famous Potato Rolls and Bread, Modelo.