Mexican Chorizo ​​Sloppy Joe Sandwich

Ingredients:

• 4 Mexican Bolillos
• 900 g fresh chorizo
• 1 tbsp. grated cheese
• 1 jar (340 g) salsa
• 2 ancho poblano peppers, cut into strips
• 1 tsp ground cumin
• Salted butter at room temperature for toasting buns
• 1 tbsp. l. canola oil

Avocado paste:

• 1/2 cup fresh cilantro, leaves and stems
• 1/4 cup sour cream
• 1 avocado
• 1 juicy lime, with zest

Preparation:

1. For avocado pastePlace the cilantro, sour cream, avocado, lime zest, and juice in a food processor and process until smooth. Season with salt, pepper, and seasonings, then cover with plastic wrap to prevent browning.
   
   For the fillingHeat a heavy-bottomed saucepan over high heat, then add the oil. Add the poblano peppers, season with cumin, salt, and pepper, and stir. Cook until the peppers are soft, 5 to 7 minutes. Remove from heat and set aside.
2. Add the chorizo ​​to the same pan and cook over medium heat, stirring with a wooden spoon. Cook for 10 to 15 minutes. If there's any excess fat, you can blot it off with a paper towel.
   
   Return the chorizo ​​to the pan along with the salsa. If the chorizo ​​doesn't have much fat, simply add the salsa. Simmer until tender, about 5 minutes.
   
   To assemble a sandwich: Fry the buns in oil until golden brown.
   
   Place cheese on the bottom bun, then a spoonful of filling. Cover with the top bun.
   
   Recipe Sloppy Joe sandwich.