Ropa Vieja Joses

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 garlic cloves, mashed from their skins
• 1 medium onion, coarsely chopped
• 2 teaspoons ground cumin
• 1 lemon, juice of
• 1 lemon, zest of
• 1 cup extra virgin olive oil
• 1 1/2 lbs ground sirloin
• 1/4 cup pimento stuffed olive, finely chopped
• 1 tablespoon paprika
• 2 tablespoons worcestershire sauce
• 1 tablespoon hot sauce
• 1 cup tomato sauce
• 2 -3 tablespoons mccormick's montreal brand steak seasoning
• 4 crusty rolls (cuban or portuguese rolls)
• 2 large dill pickles, thinly sliced lengthwise
• 2 beefsteak tomatoes, sliced
• plantain chips

Recipe

• 1 to make the mojo: add the garlic and onions to a food processor with the cumin, lemon zest, and lemon juice.
• 2 turn the processor on and stream in the extra-virgin olive oil and ¼ cup water.
• 3 heat a nonstick skillet over med-high heat; add in half the mojo; heat for 15 seconds, then add in the beef; begin to break up the meat.
• 4 brown and crumble the meat with the mojo for 3 minutes.
• 5 add in the olives, paprika, worcestershire, hot sauce, tomato sauce, and grill seasoning.
• 6 bring to a simmer and decrease heat to low.
• 7 cover over low heat for 10 minutes.
• 8 split the rolls and pile on the bottoms with hefty spoonfuls of the meat mixture.
• 9 cover the meat with sliced dill pickles and the tops of the rolls.
• 10 serve the plaintain chips tomatoes alongside; season tomato slices with a pinch of salt and drizzle tiny spoonfuls of raw mojo sauce over the chips.