Let’s cook!

Cuban Sloppy Joes with Plantain Chips and Mojo Sauce

1 pound lean ground beef

1 lemon, zested and juiced

8 cloves of garlic, skin removed

1 medium white onion, chopped

1 tablespoon ground cumin

1 cup olive oil

1/4 cup water

1/4 cup green olives with pimiento, finely chopped

1 tablespoon smoked paprika

2 tablespoons Worcestershire sauce

1 tablespoon of your favorite hot sauce

1 cup tomato sauce

Kaiser rolls

sliced dill pickles

1 bag of plantain chips

1 beefsteak tomato, sliced

In a food processer add garlic, onion, cumin, lemon zest and juice.

Turn the processor on low and stream in the olive oil.

Now add the water.

Turn off the processor and let rest. Heat a large skillet over medium heat, add the beef and brown.

Add half of the mojo and crumble the meat as it cooks.

After cooking for 5 minutes, add olives, pimientos, paprika, Worcesterchire, hot sauce, and tomato sauce. Bring to a simmer and reduce heat to low and cook for 10 minutes.

Time to make the sloppy joe!

To plate, I put the meat mixture on the bun, and added a sliced dill pickle, then serve with plantain chips and sliced tomato seasoned with salt and pepper. Put the rest of the Mojo sauce in a small bowl to dip the chips.

Here is the close-up:

This is not a date dish since there is HEAVY garlic but it is a new twist on an old favorite for us guys–sloppy joes.

Happy Cooking!