1 lb(s) fresh tomatoes or one 16-oz can of tomatoes in juice
2 Tbsp unsalted butter
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
1 ½ lb(s) fresh Mexican chorizo, casings removed
½ cup Mexican beer
3 - 4 Tbsp chopped pickled jalapenos
2 Tbsp Worcestershire sauce
1 Tbsp light brown sugar
4 sandwich rolls
Sour cream and chopped fresh cilantro for serving
1. Puree the tomatoes in a blender until smooth.
2. Heat the butter in a medium saucepan over medium high heat until melted and bubbling then stir in the onion, pepper, garlic, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until onion is golden brown, 6 to 8 minutes. Add chorizo, stirring to break up lumps, and cook until browned, about 6 minutes. Add the pureed tomatoes, beer, jalapenos, Worcestershire, and sugar, and boil until the sauce has thickened, 14 to 18 minutes. Remove from heat and season with salt. Serve with sour cream and cilantro on rolls.
Source and Credits
Courtesy of Food Network Kitchen.