The Mule's Cortez Sandwich (Copycat)

A delicious homemade version of The Mule's famous El Cortez sandwich, featuring jalapeño cornbread, braised short rib, and a perfect blend of spicy and sweet flavors.

The Mule El Cortez Sandwich Copycat: Bringing OKC Flavor Home

Ever had a sandwich so good you can't stop thinking about it?

That's The Mule's El Cortez for me.

But what if you're craving it and can't make it to OKC?

Don't worry, I've got you covered with this copycat recipe.

My El Cortez Love Story

The first time I bit into an El Cortez, it was love at first taste.

The mix of flavors and textures had me hooked.

I knew I had to figure out how to make it at home.

What's So Special About This Sandwich?

The El Cortez isn't your average grilled cheese.

It's a flavor explosion between two slices of cornbread.

Here's what makes it stand out:

• Jalapeño cornbread
• Tender braised short rib
• Melty pepperjack cheese
• Grilled jalapeños for extra kick
• Sweet caramelized onions
• Zesty spicy aioli

Ingredients Breakdown

Let's talk about why each ingredient matters:

1. Jalapeño cornbread: Adds sweetness and spice. Make it from scratch for the best flavor.

2. Braised short rib: The star of the show. It's rich, tender, and packed with flavor.

3. Pepperjack cheese: Melts beautifully and adds a spicy kick.

4. Grilled jalapeños: For those who like it hot. Grilling mellows them out a bit.

5. Caramelized onions: Brings sweetness to balance the heat.

6. Spicy aioli: Ties everything together with a creamy, zesty punch.

Why You'll Love This Copycat

This sandwich is:

• A meal in itself
• Perfect for game day
• Great for impressing friends
• Customizable to your taste

Plus, you can make it anytime, anywhere!

A Taste of OKC at Home

The El Cortez is pure Oklahoma comfort food.

It's got that Southwestern flair with a modern twist.

Making it at home brings a piece of OKC's Plaza District right to your kitchen.

How to Make The Mule's El Cortez

Here's the step-by-step:

1. Bake the cornbread: Mix jalapeños into your favorite recipe.

2. Braise the short rib: Low and slow is key here.

3. Caramelize the onions: Take your time for maximum sweetness.

4. Grill the jalapeños: A quick char adds depth.

5. Mix up the aioli: Combine mayo, hot sauce, garlic, and lemon juice.

6. Assemble: Layer everything on your cornbread slices.

7. Grill: Get that cheese melty and the bread toasty.

Tips for El Cortez Success

• Don't rush the braising or caramelizing
• Adjust heat levels to your liking
• Make extra cornbread - you'll want it!

Mix It Up

Feel free to experiment:

• Try different cheeses
• Swap short rib for pulled pork
• Add bacon for extra crunch

The El Cortez Experience

Imagine biting into this sandwich:

The cornbread crumbles slightly, soaking up the juices from the tender short rib.

The cheese stretches as you pull it apart.

A hint of heat from the jalapeños hits your tongue, balanced by the sweet onions.

The aioli ties it all together with a creamy, spicy finish.

It's not just a sandwich - it's a flavor journey.

So next time you're craving a taste of OKC, give this copycat a try.

It might not be exactly The Mule's version, but it'll definitely hit the spot.

And who knows? You might just create your own signature twist in the process.

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The Mule El Cortez Sandwich Copycat Recipe

15 minutes prep time with 10 minutes cook time.

Serves 1 and contains approximately 750 calories per sandwich.

American / Main Dish

Ingredients

• 2 slices jalapeño cornbread (about 1/2 inch thick each)
• 4 oz braised short rib, shredded
• 2 slices pepperjack cheese
• 1 jalapeño, sliced and grilled
• 1/4 cup caramelized onions
• 2 tablespoons spicy aioli
• 1 tablespoon butter for grilling

Instructions

1. Spread 1 tablespoon of spicy aioli on each slice of jalapeño cornbread.
2. On one slice, layer 4 oz of shredded braised short rib.
3. Add 2 slices of pepperjack cheese on top of the short rib.
4. Layer the grilled jalapeño slices over the cheese.
5. Spread 1/4 cup of caramelized onions over the jalapeños.
6. Close the sandwich with the other slice of cornbread, aioli side down.
7. Heat a skillet over medium heat and add 1 tablespoon of butter.
8. Grill the sandwich for 3-4 minutes on each side, or until the cheese is melted and the bread is golden brown.
9. Remove from heat, cut diagonally, and serve immediately.

Rated 4.9 by 2627 reviewers.

Recipe Tags: The Mule El Cortez Sandwich Copycat, The Mule El Cortez Sandwich Copycat Recipe

Published by: Dish Dupes

What is The Mule El Cortez sandwich?

The Mule El Cortez sandwich is a mouthwatering creation from The Mule restaurant in Oklahoma City. This isn't your average sandwich - it's a flavor-packed masterpiece that combines the comfort of a grilled cheese with the bold flavors of Southwestern cuisine. The sandwich features braised short rib, pepperjack cheese, grilled jalapeños, and caramelized onions, all nestled between two slices of jalapeño cornbread and slathered with spicy aioli.

Where did The Mule El Cortez sandwich originate?

The El Cortez sandwich was born in the heart of Oklahoma City's Plaza District. The Mule, known for its creative takes on comfort food, introduced this sandwich as part of their innovative menu. It quickly became a local favorite, embodying the restaurant's commitment to elevating classic dishes with unique flavor combinations.

What are the key ingredients in The Mule El Cortez sandwich?

The magic of the El Cortez lies in its carefully chosen ingredients:

1. Jalapeño cornbread: The foundation of the sandwich, providing a sweet and spicy base.
2. Braised short rib: Tender, juicy meat that's full of flavor.
3. Pepperjack cheese: Adds a creamy texture and mild heat.
4. Grilled jalapeños: For an extra kick of spice.
5. Caramelized onions: Brings a touch of sweetness to balance the heat.
6. Spicy aioli: A zesty spread that ties all the flavors together.

How can I make jalapeño cornbread at home?

Making jalapeño cornbread at home is simpler than you might think. Here's a basic recipe:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 1/4 cup honey
• 1/2 cup corn kernels
• 2-3 jalapeños, finely diced

Mix the dry ingredients, then add the wet ingredients. Fold in the corn and jalapeños. Bake in a greased 9-inch pan at 400°F for about 20-25 minutes.

What's the best way to braise short ribs for this sandwich?

Braising short ribs is a slow process that yields tender, flavorful meat. Here's a simple method:

1. Season the ribs with salt and pepper.
2. Sear them in a hot pan until browned on all sides.
3. Transfer to a slow cooker or Dutch oven.
4. Add beef broth, red wine, onions, garlic, and herbs.
5. Cook on low for 6-8 hours or until the meat is fall-apart tender.

How do I make spicy aioli?

Spicy aioli is easy to whip up at home:

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1-2 teaspoons hot sauce (adjust to taste)
• Salt and pepper to taste

Mix all ingredients together and refrigerate for at least 30 minutes before using.

Can I substitute any ingredients in the sandwich?

Absolutely! While the original combination is hard to beat, you can customize your El Cortez:

• Bread: Try sourdough or ciabatta if you don't have cornbread.
• Meat: Pulled pork or chicken can replace the short rib.
• Cheese: Experiment with cheddar or Monterey Jack.
• Heat level: Adjust the amount of jalapeños or use milder peppers.

What side dishes pair well with The Mule El Cortez sandwich?

The El Cortez is a hearty sandwich that pairs well with lighter sides:

• Coleslaw: The crunch and acidity balance the rich sandwich.
• Sweet potato fries: Complement the Southwestern flavors.
• Mixed green salad: A fresh contrast to the heavy sandwich.
• Pickles: Add a tangy crunch to your plate.

How many calories are in The Mule El Cortez sandwich?

While the exact calorie count can vary based on portion sizes, a homemade version of The Mule El Cortez sandwich typically contains around 750-850 calories. It's a substantial meal, packed with protein from the short rib and healthy fats from the cheese and aioli.

Is it possible to make a vegetarian version of this sandwich?

Yes! For a vegetarian El Cortez, consider these substitutions:

• Replace the short rib with grilled portobello mushrooms or jackfruit.
• Use a plant-based cheese alternative.
• Ensure your cornbread recipe doesn't include animal products.
• Make the aioli with vegan mayonnaise.

The key is to maintain the balance of textures and flavors that make the original so delicious.

How do I store and reheat leftover El Cortez sandwiches?

To store leftovers:

1. Wrap the sandwich tightly in aluminum foil or plastic wrap.
2. Store in the refrigerator for up to 2 days.

To reheat:

1. Preheat your oven to 350°F.
2. Unwrap the sandwich and place it on a baking sheet.
3. Heat for about 10 minutes, or until the cheese is melted and the bread is crispy.

Avoid microwaving, as it can make the bread soggy.

What drinks pair well with The Mule El Cortez sandwich?

The bold flavors of the El Cortez pair well with various beverages:

• Beer: A cold IPA or wheat beer complements the spicy notes.
• Wine: Try a medium-bodied red like Zinfandel or Syrah.
• Non-alcoholic: Lemonade or iced tea can balance the richness.
• Cocktails: A Margarita or Paloma echoes the Southwestern theme.

Can I prepare components of the sandwich in advance?

Yes! Prepping components ahead can make assembly quicker:

• Bake the cornbread up to 2 days in advance.
• Braise the short ribs a day ahead and reheat before using.
• Caramelize onions and store in the fridge for up to 5 days.
• Make the spicy aioli up to a week in advance.

Just assemble and grill when you're ready to eat.

How spicy is The Mule El Cortez sandwich?

The spice level of the El Cortez is moderate but customizable. The heat comes from:

• Jalapeños in the cornbread
• Grilled jalapeños in the filling
• Pepperjack cheese
• Spicy aioli

You can adjust the heat by changing the amount of jalapeños or using a milder cheese.

Are there any tips for perfecting the grilling process?

To achieve the perfect grilled El Cortez:

1. Use butter: Spread a thin layer on the outside of the bread for a golden crust.
2. Low and slow: Cook on medium-low heat to allow the cheese to melt without burning the bread.
3. Press gently: Use a spatula to press the sandwich slightly, helping it hold together.
4. Cover the pan: This helps the cheese melt evenly.
5. Let it rest: Allow the sandwich to sit for a minute before cutting to let the flavors meld.

By following these tips and exploring the various aspects of The Mule El Cortez sandwich, you'll be well-equipped to create this delicious dish at home. Whether you stick to the original recipe or put your own spin on it, the El Cortez is sure to become a new favorite in your sandwich repertoire.