Chipotle Stout Sloppy Joe’s Sliders
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 tbs oil
1 lb 80%/20% premium ground beef
1/2 white onion, chopped
3 cloves of garlic
1 1/4 cup Chipotle Stout or Porter
1 small chipotle pepper (rehydrated in hot water)
4 oz tomato paste
1 tbs mollasses
2 tbs Worcestershire sauce
1/2 tsp dijon mustard
1/4 tsp cumin
1/4 tsp smoked paprika
1/4 tsp salt
14-16 slider buns, warmed
In a pan over medium high heat, add the oil and ground beef, cook until browned, stirring and breaking up meat. Using a slotted spoon, remove meat from pan.
In pan with residual oils, cook the onions until soft, about 5 minutes. Add the garlic and stir. Add the beer, stir to combine. Remove a small chipotle pepper. Using a sharp knife and fork, chop very well until nearly reduced to a paste like substance. Add chipotle to the pan along with tomato paste, molasses, cumin, paprika, salt, Worcestershire sauce and mustard. Allow to cook until well combined and slightly thickened. Add meat to the sauce pan, stir until well combined. Fill slider buns with meat, serve warm.
Adapted from thebeeroness.com