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!
Aggie says
Hello! I came across your blog on “Leftover Queen”…I’m happy to have come across your review on Tango Joes, its one of the recipes I’ve been wanting to make since I saw it in RR mag. I’ll be making it soon!! Love your blog!
PheMom says
I’m going to have to try this for my dad. He is a “meat n potatoes” kind of guy, but he went on his mission to Argentina and still loves the food. I’ll bet he would love this for our Saturday Father’s Day get together! Yum!
Ruth Elkin says
As i was reading the ingredients I was saying “check” after each one… I’m so making this at the weekend!
Ann says
Yum! I love messy delicious lick-your-fingers food!
Elle says
Yum! These sound lots better than the old version of sloppy joes. A bit more sophisticated.
Elle says
What a great twist on an old favorite! Another one I have to try, especially with chimichurri!
Cynthia says
You got to give RR props for some of those twists. I like the idea of Tango Joes.
Vicarious Foodie says
I recently subscribed to the RR mag and it was in large part due to all the good things you have to say about it, so I’ll have you know that I’m blaming you for making me subscribe to yet another magazine!
Kristen says
I have this recipe torn out to try and can’t wait. Mmmmmm!
Kevin says
The title Tango Joes certainly had me. I had already penciled in steak with chimichurri sauce for next weeks meal plan. Using the chimichurri sauce in sloppy joes sounds good. Bookmarked
Lisa says
These look wonderful. I love sloppy joes with a twist.
Helene says
She has good recipes. This Tango Joe looks delicious.
RecipeGirl says
I love twist on a classic recipe. These sound like they’d be a winner for us.