An Argentinian version of sloppy joes, these Tango Joes are a grown up sloppy joe topped with chimichurri sauce.
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!
Tango Joes
Ingredients
- 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)
Instructions
- 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!
Patricia Scarpin says
Deb, these would make the men in my family – helpless meat lovers – so happy!
Judy says
I love Rachael Ray and her recipes. I’ve not tried this one yet, but it looks and sounds great.
Dhanggit says
i love rachel ray too!! i love the way she puts her own touch on classical dishes. love the sound of this tango joes, cant wait to try this weekend!
Grace says
i love me some sloppy joes in any form (and they always make that adam sandler “lunch lady land” song pop into my head). this would be no exception, because the components of chimichurri make my mouth very happy.
Emiline says
How creative! This is a good idea.
Catherine Wilkinson says
You’re right! I’m a sucker for a catchy name! These look like the ultimate kid fillers! And even as a little party treat, on small rolls or something? Awesome!
Madam Chow says
My dad was from Argentina, and I grew up eating chimichurri. When my mom was grilling, I’d sneak into the kitchen and eat the stuff up with a spoon. So, I think if kids are exposed to it at a young age, they will love it. I did, and still do!
Lore says
I think if I was allowed to have a midnight “snack” :)) this would be one of my top choices even if it’s the firSt time ever that I read about “joes”. Chimichurri sounds interesting!
Tempered Woman says
Actually these sound really good- I’d have to go with a turkey sausage substitute on the sirloin tho. You are a brave soul for posting a Rachel Ray recipe~ could get you ousted with the foodies, very controversial gal in the food world ya know… 😉
glamah16 says
I love to say Chimichurri. Thats a good recipe. Havent had a sloppy joe since I was a kid!
Abby says
I’m not a huge fan of sloppy joe’s, but Brad is, so it would be great to have a recipe to compromise on! I’ll have to test this one out!
Rosie says
My oh my these look amazing definitely something I would love to try out mmmmmmm!!
Rosie x
Sylvie says
It definitely looks right down my alley!
Mary says
Those sound great! My husband and I have a running disagreement on sloppy joes and I might try this one just to end it! It looks delicious.
Cakespy says
Gosh, those sound amazing! Perfect for outdoor eating, a little messy but totally yummy!
Augustina says
Deborah, I have all the ingredients at home for this, so I think I know what I’m going to make for dinner sometime this week!We love to eat sloppy joes and this version sounds really yummy.