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Sunday Supper

Asian-inspired sloppy Joes, then enchiladas

Spicy Asian-inspired sloppy Joes.

Karoline Boehm-Goodnick for The Boston Globe

Spicy Asian-inspired sloppy Joes.

If you can’t beat the heat of summer, then you might as well sit down to a plateful. These spicy Asian-inspired sloppy Joes on soft buns are studded with mushrooms and made with Thai red curry paste, sriracha, and chile sauce, accompanied by a garden-fresh slaw with its own mellow heat.

East meets wild West when some of the sloppy Joe mixture is transformed into crowd-pleasing enchiladas, with bubbly cheddar and a zingy lime sour cream. Minimal effort yields a deliciously spicy reward.


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(For sloppy Joes, enchiladas)

2 pounds ground beef

2 cups grated cheddar

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1 cup sour cream

2 medium onions

8 ounces button mushrooms

1 head Napa cabbage

¼ head red cabbage

2 carrots

1 bunch scallions

1 bunch fresh cilantro

½ bunch fresh basil

3 cloves garlic

1 lime

Salt and pepper

½ cup canola oil

2 tablespoons sesame oil

¼ cup cider vinegar

2 tablespoons sriracha

1 tablespoon Chinese 5-spice powder

¼ cup Thai red curry paste

¼ cup sweet chile sauce

2 tablespoons brown sugar

2 teaspoons granulated sugar

2 tablespoons soy sauce

1 can (28 ounces) chopped tomatoes

2 tablespoons flour

2 tablespoons ground chile powder

½ teaspoon ground cumin

2 cups chicken stock

10 flour tortillas (8 inches each)

4 soft hamburger buns

Jaclyn Fishman can be reached at
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