Home Cooking

Mexican sloppy Joe (sloppy Jose?)

Veggo | Feb 11, 2008 06:26 AM

I buy a lot of rotisserie chickens at my mexican market, and usually do one hot taco meal then chicken salad with the remainder. I tried something different that worked for me. I picked and coarsely shredded a whole chicken (hint: easiest to do, and you get the most meat, when you do it warm and with just your hands; no knives or utensils). I sauteed one minced jalapeno and one chopped sweet onion until the onion was translucent. I folded in all the chicken, plus 1/2 of a 233 gram jar of Dona Maria mole sauce (I know, jarred mole, but I'm not Cristina or Eat Nopal), plus a good splash of chicken stock and white wine for needed liquid, and 2 diced roma tomatoes. Let it simmer and mix a bit, then serve on toasted hamburger buns. Very tasty, and the leftovers are easily nuked for individual portions later. One more arrow in my rotisserie chicken quiver!

Want to stay up to date with this post?

Recommended From Chowhound