Sloppy Cubanos (Cuban cousin to Joe) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon extra-virgin olive oil, once around the pan |
1/4 to 1/3 pound chorizo, casings removed and finely chopped, about 1 cup |
1 pound ground pork |
2 garlic cloves, grated or finely chopped |
1 teaspoon ground allspice |
2 teaspoons paprika |
2 teaspoons ground coriander |
salt and freshly ground black pepper |
2 tablespoons light or dark brown sugar |
1 tablespoon worcestershire sauce |
1 lime, zested and juiced |
1 cup chicken stock |
1 (8-ounce) can tomato sauce |
4 portuguese rolls or sub rolls |
4 deli-cut slices swiss cheese |
4 large dill or half sour pickles, chopped |
1 bag plantain chips or other exotic chips |
Directions:
1. Preheat the broiler.
2. Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook until browned, about 2 minutes, then add the pork. Cook the pork for 3 to 4 minutes, crumbling it with a wooden spoon, add the onions and garlic, and season the mixture with the allspice, paprika, coriander, salt and pepper. Cook the mixture for 5 minutes then add the sugar, Worcestershire, and lime zest and juice. Mix well to distribute the flavors, then stir in stock and tomato sauce. Bring to a bubble and simmer for a couple of minutes.
3. Split the rolls and toast lightly under the broiler. Load the saucy meat mixture onto the rolls and top each with a slice of Swiss cheese. Return to the broiler for a minute to melt the cheese. Sprinkle with the chopped pickles and serve the sammies with a few chips alongside.
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