Sloppy José with Chorizo 4-3

Sloppy Joe with chorizo

Let Mexico meet America in this truly mouthwatering classic twist of the continents.


Number of portions
  • 10 fresh chorizo sausages, approx. 650 g

  • 9 dl Santa Maria Salsa Chunky

Browned Cumin Mix Pimiento de Padrone
  • 3 tsp cooking oil

  • 20 Piementos de Padrones, halved and cored

  • 1 tbsp Santa Maria Cumin

  • salt

  • Santa Maria Tellicherry Black Pepper

Mexican Slaw
  • 10 dl white cabbage or pointed cabbage, thinly shredded

  • 2 bunches, radishes, thinly sliced

  • 2.5 tbsp olive oil

  • 1.5 limes, juice from

  • 1 dl Santa Maria Jalapeño Green, sliced

  • fresh coriander, chopped

  • salt

  • 5 dl water

  • 2 tbsp neutral cooking oil

  • 2 tsp salt

  • 5 dl white corn flour, preboiled type

  • 5 dl shredded cheddar cheese

How to prepare


Chop the chorizo into cubes about 1 centimetre in size and brown in a frying pan until it is fully cooked and has a nice colour. Add the salsa and bring to a boil.

Browned Cumin Mix Pimiento de Padrone

Half and core the Pimientos de Padrones. Brown these in a frying pan until they begin to soften. Then add the cumin, salt and freshly-ground black pepper.

Mexican Slaw

Mix all of the ingredients for the Mexican Slaw and let it stand at least 15 minutes before serving.

  1. Mix the water, oil and salt. Add the corn flour while stirring. Let rest for 10 minutes and then add a tablespoon of water if the mixture seems dry and crumbly.

  2. Roll into 10 bolls and flatten these to a thickness of about 2 cm. Fry in neutral cooking oil until they are golden brown with a crispy surface. Then bake them in the oven for 13-18 minutes at 175 degrees C. Let rest 10 minutes before serving.

  3. Cut an Arepas in half, but not all the way through. Add the Mexican Slaw to the bottom. Then add the chorizo/salsa mixture, and top with cheddar cheese and Pimiento de Padrones.

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