Best 2 Ropa Vieja Joses Cuban Sloppy Joes Sliced Tomatoes Plantain Chips And Mojo Sauce Recipes

Embark on a culinary journey to the vibrant streets of Cuba with Ropa Vieja, a traditional shredded beef stew brimming with savory flavors and a captivating backstory. This hearty dish, meaning "old clothes" in Spanish, is a testament to the resourceful spirit of Cuban cuisine, transforming humble ingredients into a delectable feast. Alongside Ropa Vieja, discover the irresistible Cuban Sloppy Joes, where seasoned ground beef is nestled between soft buns, topped with tangy tomato sauce and a symphony of flavorful garnishes.

Complement your main course with a refreshing medley of Sliced Tomatoes, adding a vibrant pop of color and a burst of juicy sweetness to your plate. For a delightful side dish, prepare crispy Plantain Chips, showcasing the versatility of this tropical fruit with their addictive crunch and subtle sweetness. And to elevate your meal to new heights, whip up a zesty Mojo Sauce, a vibrant blend of citrus, garlic, and herbs that will tantalize your taste buds with its tangy and aromatic profile. Immerse yourself in the rich culinary heritage of Cuba as you explore these delectable recipes, each offering a unique expression of the country's vibrant flavors and traditions.

Let's cook with our recipes!

ROPA VIEJA JOSES (CUBAN SLOPPY JOES), SLICED TOMATOES, PLANTAIN CHIPS AND MOJO SAUCE

Ropa Vieja Joses (Cuban Sloppy Joes), Sliced Tomatoes, Plantain Chips and Mojo Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

10 cloves garlic, cracked from skin
1 medium onion, peeled and coarsely chopped
2 teaspoons ground cumin, eyeball it in your palm
1 lemon, zested and juiced
1 cup extra-virgin olive oil, eyeball the amount
1/4 cup water, eyeball it
2 pounds ground sirloin
1/4 cup green olives with pimiento, finely chopped
1 tablespoon paprika, eyeball it in your palm
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoon hot pepper sauce (recommended: Tabasco) eyeball it
1 cup tomato sauce
A palm full grill seasoning blend (recommended: McCormick Montreal Steak Seasoning
4 crusty rolls, split (if available to you, look for Cuban rolls or Portuguese rolls, they are slightly sweet, but good ole keisers work fine, too)
2 large dill pickles, thinly sliced lengthwise
1 sack plantain chips, on International foods aisle of market with Latin foods
2 beefsteak tomatoes, sliced

Steps:

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.

ROPA VIEJA JOSéS (CUBAN SLOPPY JOES) WITH SMASHED YUCCA, SLICED TOMATOES, PLANTAIN CHIPS, AND MOJO SAUCE

Ropa Vieja Josés (Cuban Sloppy Joes) with Smashed Yucca, Sliced Tomatoes, Plantain Chips, and Mojo Sauce image

This recipe is for Gloria, Emilio, and Emily Estefan (or, as I call them, the Este-FUN Family). So, how Cuban did I get in 30 Minutes? XXOO, RR

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 pounds yucca root, peeled and cubed with a very sharp knife
Coarse salt
10 garlic cloves, smashed from their skins
1 medium onion, coarsely chopped
2 teaspoons ground cumin (eyeball it in your palm)
Juice and zest of 1 lemon
1 cup extra-virgin olive oil (EVOO) (eyeball it)
1 1/2 pounds ground sirloin
1/4 cup green olives with pimiento, finely chopped
1 tablespoon paprika (eyeball it in your palm)
2 tablespoons Worcestershire sauce (eyeball it)
1 tablespoon hot sauce, such as Tabasco (eyeball it)
1 cup tomato sauce
A palmful of grill seasoning, such as McCormick's Montreal Steak Seasoning
4 crusty rolls (Look for Cuban or Portuguese rolls, which are slightly sweet, but good ole kaisers will work fine, too.)
2 large dill pickles, thinly sliced lengthwise
1 sack plantain chips, on the international aisle of the market, with Latin foods
2 beefsteak tomatoes, sliced

Steps:

Place the peeled yucca in a small pot and cover with water. Cover the pot and bring to a boil. Salt the water and cook for 15 to 20 minutes, until tender. The yucca will not become as soft as a potato, just tender to the fork tines.
While the yucca cooks, make the mojo sauce. Place the garlic and onions in a food processor with the cumin, lemon zest, and lemon juice. Turn the processor on and stream in the EVOO and 1/4 cup water.
Heat a medium nonstick skillet over medium-high heat. Add half the mojo. Heat for 15 seconds, then add the beef and begin to break it up. Brown and crumble the meat with the mojo for 3 minutes. Add the olives with pimientos, the paprika, Worcestershire, hot sauce, tomato sauce, and grill seasoning. Bring to a simmer and reduce the heat to low. Cook over low heat for 10 minutes.
Split the rolls and pile the bottoms with hefty spoonfuls of the meat mixture. Cover the meat with sliced dill pickles and the tops of the rolls.
Drain the yucca and return it to the warm pot. Add half of the remaining mojo and mash. The yucca will break down a bit and become creamy and sticky but not smooth-like mashed potatoes with some soul. Season up the cooked yucca with salt and divide it among the dinner plates alongside the Sloppy Josés. Serve the plantain chips and sliced tomatoes alongside to finish your plates. Season the tomato slices with a pinch of salt and drizzle tiny spoonfuls of raw mojo sauce over the chips when passing out the plates.
Yucca (you-kah) is yum-a! Cooked up, it tastes like a creamy, starchy cross between a turnip and a potato. You'll find it in the produce department near the root vegetables or in any Latin market. If your market does not carry yucca, cook up some peeled sweet potatoes and follow the method detailed above.

Tips:

Shred the beef properly. Use two forks to shred the beef into small, bite-sized pieces. This will help the meat absorb the flavors of the sauce better.
Don't overcook the sauce. The sauce should be cooked until it is slightly thickened and flavorful, but not too thick or dry.
Serve with your favorite sides. Ropa vieja is traditionally served with rice, beans, and plantains. However, you can also serve it with other sides such as mashed potatoes, roasted vegetables, or a salad.
Make it ahead of time. Ropa vieja can be made ahead of time and reheated when you're ready to serve. This makes it a great option for busy weeknight meals.

Conclusion:

Ropa vieja is a delicious and versatile Cuban dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef and is also a budget-friendly meal. With its bold flavors and easy-to-follow instructions, this recipe is sure to become a family favorite. So next time you're looking for a new and exciting dish to try, give ropa vieja a try. You won't be disappointed!