Oh, let me tell ya, makin’ that fancy Mule El Cortez sandwich at home ain’t as hard as it sounds! Folks go wild for this one, ’cause it’s got that good ol’ mix of Mexican and American flavors all piled up in a sandwich. Now, if you’re cravin’ that juicy taste, listen up, and I’ll walk ya through it step-by-step so it’ll feel just like the restaurant version – maybe even better!
First things first, you’ll need some hearty ingredients – we’re talkin’ about tender braised short rib as the main meat, melted cheese that oozes with every bite, some tangy pickled onions, and, oh boy, that spicy kick from jalapeño cornbread. This here bread’s got some extra flavor, not just plain ol’ white bread. So, let’s dive in!
Ingredients
- 1 lb braised short rib, tender and shredded
- 2 slices jalapeño cornbread (you can make this from scratch or find a good spicy cornbread)
- 2 slices cheddar or pepper jack cheese, your pick for that melty goodness
- 1/4 cup pickled red onions (adds a nice tangy twist)
- Butter or oil for grilling
- Salt and pepper, just a pinch for taste
Steps to Make Your Own Mule El Cortez Sandwich
Alright, let’s get to the nitty-gritty of puttin’ this together:
- Prep Your Meat: If you got that braised short rib cooked up nice and tender, give it a little shred. Just use your fingers or a fork. Make sure it’s seasoned up with some salt and pepper. The meat’s where the flavor kicks in, so you want it just right.
- Get That Cornbread Ready: Now, if you made that jalapeño cornbread, cut yourself two good, thick slices. Ain’t no skimpin’ on bread! This ain’t some flimsy sandwich; it’s hearty. If you want a little extra heat, sprinkle some more jalapeños on there, why not?
- Assemble That Goodness: Lay one slice of the cornbread down, then pile on the short rib meat, add a layer of that cheese, and then your pickled red onions. Place the second slice of cornbread on top like a good ol’ sandwich should be.
- Grill It Up: Heat a skillet, put in a bit of butter or oil, and lay
