Prep 30 mins
Cook 15 mins
- 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
- To make the mojo: add the garlic and onions to a food processor with the cumin, lemon zest, and lemon juice.
- Turn the processor on and stream in the extra-virgin olive oil and ¼ cup water.
- 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.
- Brown and crumble the meat with the mojo for 3 minutes.
- Add in the olives, paprika, Worcestershire, hot sauce, tomato sauce, and grill seasoning.
- Bring to a simmer and decrease heat to low.
- Cover over low heat for 10 minutes.
- Split the rolls and pile on the bottoms with hefty spoonfuls of the meat mixture.
- Cover the meat with sliced dill pickles and the tops of the rolls.
- 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.