Sloppy Cubanos

It's been a very long time since I've blogged!  I've had requests to get back into it but life has a funny way getting in the way.  I'm still marathon cooking every weekend, along with being head chauffer and laundress.

I've found lots of new recipes on Pinterest so I'll try to post as many as I can.  You can follow me on Pinterest as well.  I've wasted spent many hours looking for recipes there!  I've pinned more than I've tried but I'm starting to work through what I have. 

So, on to the title of this post: Sloppy Cubanos.  This is actually an oldie but a goodie recipe that I pull out for my crew every once in a while.  It's a Rachel Ray recipe that I've tweaked a little.  You can do it as is, but I eliminated things and cut down on others.  My changes are in blue.



Ingredients

• 1 tablespoon extra-virgin olive oil (EVOO)

• 1/4- 1/3 pound chorizo, casing removed, finely chopped (about 1 cup)

• 1 pound ground pork

• 1 onion, finely chopped

• 2 cloves garlic, grated or finely chopped

• 2 teaspoons paprika (about 2/3 palmful)

• 2 teaspoons ground coriander (about 2/3 palmful) (--I used about 1.5 teaspoon)                       

• 1 teaspoon allspice (about 1/3 palmful)  (--I didn't use this at all.  Me no likey allspice) 

• Salt and pepper

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce (eyeball it)

• Grated peel and juice of 1 lime  (--I used one of those little plastic limes full of juice so no zest.  The juice of 1 lime is about 2 tablespoons)                       

• 1 cup chicken stock                        

• 1 8 ounce can  tomato sauce

• 4 Portuguese rolls or submarine rolls, split (--I use hamburger buns) 

• 4 deli slices Swiss cheese

• 3 - 4 large dill or half-sour pickles, chopped   (--Claussen Kosher dill burger slices are perfect!) 

• 1 bag plantain or other chips

Directions

1. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook, stirring, until browned, 2 minutes. Add the 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 the brown sugar, Worcestershire sauce, lime peel and lime juice and mix well; stir in the chicken broth and tomato sauce and simmer for a couple of minutes.
2. Lightly toast the rolls under the broiler. Pile the meat mixture onto the roll bottoms. Cover with the Swiss cheese and broil until melted, about 30 seconds. Scatter the pickles on the sammies, cover with the roll tops and serve with the plantain chips alongside.