4 crusty rolls sweet split good for cuban rolls or portuguese rolls, they are slightly , but ole keisers work fine, too if available to you, look
2 large dill pickles thinly sliced lengthwise
10 cloves garlic
0.3 cup olives green with pimiento, finely chopped
4 servings palm full grill seasoning blend
2 teaspoons ground cumin
2 pounds ground sirloin
1 lemon zest juiced
1 cup olive oil extra-virgin
1 medium onion peeled coarsely chopped
1 tablespoon paprika
1 tablespoon pepper sauce eyeball it hot recommended: Tabasco
1 sack plantain chips with latin foods
1 cup tomato sauce
0.3 cup water
2 tablespoons worcestershire sauce
Equipment
food processor
frying pan
grill
Directions
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.
