Wednesday, August 2, 2017

Picadillo Sloppy Joes

A new twist on an old favorite!


1 medium onion, chopped
2 Tbsp. olive oil
1 Tbsp. chopped garlic
Salt & Pepper to taste
1 lb. ground sirloin (90% lean)
1 - 15 oz. can Ro-tel tomatoes with green chilis
3/4 cup chili sauce
1/2 cup water
1/4 cup raisins
1/2 cup pimento-stuffed olives
1 Tbsp. lemon juice
Hot sauce to taste


Heat the oil in a large skillet over medium heat until hot.  Reduce heat to low.  Add onions and cook 5 minutes or until softened.  Add the garlic and cook 1 minute more.

Turn up the meat to medium high.  Add ground sirloin and cook, breaking up the lumps for about 5 minutes or until no longer pink.

Add tomatoes, chili sauce, water, olives, raisins and salt and pepper.

Simmer 15 to 20 minutes or until most of the liquid has evaporated.

Stir in lemon juice and hot sauce.  Adjust salt and pepper.
Divide among brioche buns and serve hot with plenty of napkins.


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