Sloppy Cubanos Cuban Cousin To Joe Recipes

ROPA VIEJA JOSES (CUBAN SLOPPY JOES), SLICED TOMATOES, PLANTAIN CHIPS AND MOJO SAUCE

Steps:

• Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in about 1 cup of extra-virgin olive oil and 1/4 cup of water. Turn off processor and reserve.
• Heat a medium nonstick skillet over medium-high heat. Add the beef and brown. Add half of the mojo and crumble the meat as it cooks, about 3 minutes. Add olives and pimientos, paprika, Worcestershire, hot pepper sauce, tomato sauce and grill seasoning. Bring to a simmer and reduce heat to low. Cook over low heat 10 minutes.
• Split Cuban rolls and pile the bottoms with hefty spoonfuls of Sloppy Ropa Vieja Jose mix. Cover meat with sliced dill pickles and bun tops. Serve the plantain chips and sliced tomatoes along side to finish your plates and drizzle tiny spoonfuls of raw mojo sauce over the chips when passing out the plates. Season the tomato slices with a pinch of salt as well.

SLOPPY VEG-HEAD JOE

Steps:

• Heat the oil in a skillet over medium-high heat. To the hot oil, add the jalapenos, bell peppers, onions, and garlic and cook until tender, 7 to 8 minutes. Fold in the black beans, cumin, and coriander and season to taste with salt and pepper. Stir in the tomatoes, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors. Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with chopped pickles and cilantro to top and a couple of chips or a green salad alongside.

SLOPPY CUBANOS - RACHAEL RAY

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add chorizo and cook, stirring, until browned, 2 minutes. Add pork and cook, crumbling it with a spoon, until browned, 3 to 4 minutes. Stir in the onion, garlic, paprika, coriander, and allspice; season with salt and pepper to taste and cook for 5 minutes.
• Add brown sugar, Worcestershire sauce, lime zest, and lime juice, and mix well. Stir in chicken broth and tomato sauce and simmer for a couple of minutes.
• Lightly toast the rolls. Pile the meat mixture onto the roll bottoms. Cover with swiss cheese and broil until melted, about 30 seconds. Scatter the pickles on the sandwiches, cover with roll tops, and serve.