What is it that makes you choose what recipe to make? I know with me, it is usually that there is something that I am craving, or I have a particular ingredient that I need to use up before it goes bad. But sometimes – it’s all in a name. Like Tango Joes. How could you read that and not be interested and want to run right out and make it??
I was going through the April edition of Every Day with Rachael Ray and came across this recipe. If you are familiar with Rachael Ray at all, you know that what she normally does when creating recipes is that she takes a classic recipe and puts a spin on it. So instead of having a normal sloppy joe, a few changes are made and an Argentinian version is created.
I would say this is definitely a grown-up version of the sloppy joe. I don’t have kids, so I can’t say with certainty, but I don’t think they would be the biggest fan of this meal. But older kids and adults would love this!
I have learned a lot from the blogging world in the last year. I have been introduced to many different foods and techniques that I had no idea about before. Chimichurri sauce is one of those. Chimicurri is a popular sauce that originated in Argentina. From what I understand, chimichurri is often as popular in Latin American countries as ketchup is in the United States. This was my first time making it, and I am sold!!
So if you are a chimichurri lover and a sloppy joe lover, this recipe will be right up your alley!
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An Argentine version of the sloppy joe
- 1/2 cup plus 3 tablespoons extra-virgin olive oil (EVOO), divided
- 2 pounds lean, ground sirloin
- Salt and freshly ground black pepper
- 6 sprigs oregano, leaves removed and roughly chopped
- 8 sprigs fresh thyme, leaves removed and roughly chopped
- 1 cup (a couple handfuls) fresh flat-leaf parsley leaves
- 2 cloves garlic
- 1/2 small onion, coarsely chopped
- 2 tablespoons red wine vinegar
- 1 small, 8-ounce can tomato sauce
- 2 teaspoons smoked paprika
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dark brown sugar
- 4 Portuguese rolls, toasted (I used ciabatta rolls, because that’s all I could find)
- Preheat a large sauté pan over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Cook the ground sirloin until browned, 7-8 minutes. Once the meat is brown, season it with salt and pepper.
- While the meat is browning, add the oregano, thyme, parsley, garlic and onion to a food processor and pulse the machine to finely chop everything. With the machine running, stream in the vinegar and remaining 1/2 cup of EVOO. Season the herb sauce (in Argentina this is called a chimichurri) with salt and freshly ground black pepper. Add half of the chimichurri to the skillet with the meat, mix to combine.
- In a small bowl, combine the tomato sauce, paprika, Worcestershire sauce and brown sugar. Add the sauce to the pan, then bring everything up to a bubble and simmer for 2-3 minutes, until slightly thickened.
- To serve, spread the remaining chimichurri on the toast bun tops and spoon the Tango Joes onto the bottoms. Replace the tops and enjoy!