Sloppy Cubanos
This is the Cuban cousin to Joe.
by Rachael Ray | on 11/28/07
Photo credit: Tina Rupp
Ingredients
- 1 tablespoon extra virgin olive oil (EVOO)
- 1/4-1/3 pound chorizo, casing removed (about 1 cup), finely chopped
- 1 pound ground pork
- 1 onion, finely chopped
- 2 cloves garlic, grated or finely chopped
- 1 teaspoon allspice (1/3 palmful)
- 2 teaspoons paprika (2/3 palmful)
- 2 teaspoons coriander (2/3 palmful)
- Salt and pepper
- 2 tablespoons light or dark brown sugar
- 1 tablespoon Worcestershire sauce (eyeball it)
- The zest and juice of 1 lime
- 1 cup chicken stock
- 1 can tomato sauce (8 ounces)
- 4 Portuguese rolls or sub rolls
- 4 deli-cut slices Swiss cheese
- 4 large dill or half sour pickles, chopped
- 1 bag plantain or other exotic chips
Serves 4
Preparation
Heat the EVOO in a large skillet, one turn of the pan, over medium-high heat. Brown the chorizo for 2 minutes, then add the pork and brown and crumble it, 3-4 minutes. Add onion and garlic. Season the mixture with allspice, paprika, coriander, salt and pepper. Cook for 5 minutes, then add the sugar and Worcestershire sauce and the zest and juice of one lime. Turn to distribute, then stir in stock and tomato sauce. Simmer a couple of minutes.
