The Sloppy Juan Treat

Ingredients 0/23

Step 1

In a small bowl, mix together the mayonnaise, sour cream, cilantro, green onions, chipotle chili powder, lime juice, garlic basil spread, and cumin. Give it a good stir, then season with salt and pepper to taste. Cover the bowl and pop it in the fridge for at least an hour so the flavors can meld.

Step 2

Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chorizo, ground beef, and coriander, cooking and stirring until the meat is nicely browned, about 15 minutes. Drain off any excess fat, then season with salt and pepper.

Step 3

Toss in the cabbage, green, yellow, and orange bell peppers, jalapeno, and a splash of water. Keep cooking and stirring until the peppers soften, roughly 10 minutes. Sprinkle in the brown sugar and chili powder, then cook a bit longer until the water has evaporated and the sauce thickens, about another 10 minutes.

Step 4

Stir in the remaining cilantro and lime juice, then take the pot off the heat.

Step 5

Spread about a tablespoon of the chipotle mayo on each hoagie bun, then pile on the chorizo mixture evenly.

Step 6

Heat another tablespoon of olive oil in a nonstick skillet over medium heat. Fry the eggs in batches if needed, cooking them until the whites are set but the yolks remain soft, about 2 minutes on each side. Top each sandwich with two eggs, and you’re ready to dig in!