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Picadillo Sloppy Joes

Method

  • Heat the oil in a large heavy-bottomed pot and gently saute the onion and garlic until tender. Add the chilli powder, cinnamon and cumin. Mix well and toast. Then add ½ cup stock with the mince, and cook until it changes colour, mashing with a wooden spoon as you do so.
  • Add the balsamic, sundried tomato tapenade, chargrilled capsicums, tomatoes, raisins and seasonings to the pot. Mix well and gently cook for 20-30 mins until rich and fragrant, adding more stock if needed. Taste for seasoning. 
  • To serve, heat the rolls in the oven and fill with mayonnaise, lettuce, a generous amount of picadillo and cheese.

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 3 tspn chilli powder
  • ¾ tspn ground cinnamon
  • ¼ tspn ground cumin
  • ½-¾ cup beef stock
  • 500 gm lean minced beef
  • 1 tbsp balsamic vinegar
  • 1 tbsp sundried tomato tapenade
  • ½ jar chargrilled capsicums
  • 2 cans diced tomatoes, drained a little
  • 2-3 tbsp raisins
  • sea salt & freshly ground pepper
  • 4 hamburger rolls
  • mayonnaise
  • iceberg lettuce leaves
  • grated tasty cheese (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm