Sloppy Cubanos Cuban Cousin To Joe Recipes

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.

ROPA VIEJA JOSéS (CUBAN SLOPPY JOES) WITH SMASHED YUCCA, SLICED TOMATOES, PLANTAIN CHIPS, AND MOJO SAUCE

Steps:

• Place the peeled yucca in a small pot and cover with water. Cover the pot and bring to a boil. Salt the water and cook for 15 to 20 minutes, until tender. The yucca will not become as soft as a potato, just tender to the fork tines.
• While the yucca cooks, make the mojo sauce. Place the garlic and onions in a food processor with the cumin, lemon zest, and lemon juice. Turn the processor on and stream in the EVOO and 1/4 cup water.
• Heat a medium nonstick skillet over medium-high heat. Add half the mojo. Heat for 15 seconds, then add the beef and begin to break it up. Brown and crumble the meat with the mojo for 3 minutes. Add the olives with pimientos, the paprika, Worcestershire, hot sauce, tomato sauce, and grill seasoning. Bring to a simmer and reduce the heat to low. Cook over low heat for 10 minutes.
• Split the rolls and pile the bottoms with hefty spoonfuls of the meat mixture. Cover the meat with sliced dill pickles and the tops of the rolls.
• Drain the yucca and return it to the warm pot. Add half of the remaining mojo and mash. The yucca will break down a bit and become creamy and sticky but not smooth-like mashed potatoes with some soul. Season up the cooked yucca with salt and divide it among the dinner plates alongside the Sloppy Josés. Serve the plantain chips and sliced tomatoes alongside to finish your plates. Season the tomato slices with a pinch of salt and drizzle tiny spoonfuls of raw mojo sauce over the chips when passing out the plates.
• Yucca (you-kah) is yum-a! Cooked up, it tastes like a creamy, starchy cross between a turnip and a potato. You'll find it in the produce department near the root vegetables or in any Latin market. If your market does not carry yucca, cook up some peeled sweet potatoes and follow the method detailed above.

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.