How to make it

  • Saute your onion's, celery and pepper's in the oil and butter on a medium low flame. Add a little salt and fresh black pepper (I recommend a dutch oven a large heavy pot or heavy skillet.) After a few moments when they begin to soften add your minced garlic. After the garlic softens about 3 to 4 minutes add the vinegar stir well and when the vinegar evaporates then add the meats.
  • Break the meat up into small peaces then add little more salt and pepper( this will cause the meat to release some moisture)you should continuously break up the meat let the moisture from the meat reduce slightly then add cumin, coriander, cayenne pepper and the brown sugar and mix well. Add your tomato past mix well and allow the tomato paste to incorporate into all the mixture and bring to a simmer.
  • Then add some broth to loosen and bring back to a simmer. Allow to cook on a low flame about 30 minutes.
  • Add 8 ounces of cheddar cheese allow to melt stir and cover bring back to a simmer. Add your sour cream and mix well bring back to a simmer.
  • Portuguese roll slice in half take out the soft insides of the bread. Brush the inside and rims of the cut rolls with the olive oil.
  • Put into the broiler 1 to 3 minutes until crispy. Fill with the sloppy mix top with the cheddar cheese the cheese should melt if not through into the oven a few seconds.

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