Sloppy Joe's are saucy, hearty and easy to prepare! But you can also make this comfort food dish with a little Cuban flare. After all, seasoned ground beef is also known as picadillo! 

As with just about every Cuban dish, the first step is to make a sofrito. Sauté onions and garlic in olive oil.

When the onions and garlic are translucent add the ground beef. Break it up with a wooden spatula as it cooks.

Add tomato paste, red pimientos, apple cider vinegar and some spices and now you've got yourself a traditional picadillo. Top it off with a splash of vermouth!

If it's a Sloppy Jose it's got to be served on a loaf of Cuban bread. It isn't always easy to find one unless you're in Miami, so a soft French loaf will do the trick.

Serve the beef over the bread and top with scallions, avocado or cilantro. That's my favorite way to plate it! Of course, always with a side of plantain chips! Pitted green olives and golden raisins are optional, but they're very commonly used in this dish.

sloppy jose! (cuban sloppy joe)

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This Cuban dish is the perfect spin on the traditional sloppy Joe. It's made with seasoned ground beef, aka picadillo, but slightly saucier. 

Ingredients

• 1 tbsp extra virgin olive oil

• 1 medium yellow or sweet vidalia onion

• 4 large garlic cloves, minced

• 1 lb ground meat

• 1 tbsp red pimentos, chopped

  
  

• 1 tsp salt

• fresh ground pepper

• 1/2 tsp cumin

• 1 tbsp sugar

• 1 small can tomato paste

• splash of apple cider vinegar

• splash of vermouth or dry sherry

Directions

1. Heat the oil in a large cast iron skillet over medium-high heat. Brown the meat until it's no longer pink, about 5 minutes. Continue to break up the pieces with a wooden spoon. 
   

2. Add the pimentos, onions, garlic and season the mixture with salt, pepper and cumin. Cook for about 5 minutes and add the sugar. 

3. Mix well to distribute the flavors, then add the tomato paste sauce and apple cider vinegar. Bring to a bubble and simmer for 15-20  minutes. Add a splash of vermouth and let it sit for a moment.
   

4. Split and cut the Cuban (or French) loaf and toast lightly under the broiler. Load the saucy meat mixture onto the rolls. Top with scallions, cilantro or avocado.

   
   

Recipe Note

Optional:

You may add 1/2 pound of ground chorizo for a