Picadillo Sliders
Miz Helen's Kitchen
Ingredients
Serves 18 Sliders
2 pounds ground chuck
1 teaspoon salt
1 teaspoon pepper
1 onion, chopped
3 cloves garlic, minced
1/3 cup tomato paste
1 cup pimiento stuffed olives, chopped
1/2 cup raisins
2 ( 14-1/2 ounce) cans diced tomatoes, drained
1 cup beef broth
2 teaspoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoon cinnamon
18 Slider Rolls
Directions
In a large skillet, brown the ground chuck and cook it down until the extra moisture has been absorbed, then salt and pepper the meat.
Add the onions and garlic cook on medium until the onions are clear.
Add the tomato paste and mix it in with the meat and onions until completely mixed in.
Add the olives, raisins, diced tomatoes, and beef broth, mix well.
Add the chili powder, cumin, and cinnamon. Mix the seasons in well.
Cook on medium for 5 minutes, then turn the heat to simmer for 15 minutes.
Place the slider rolls on a baking sheet, face side up and toast in the oven at 400 degrees until just turning brown around the edges.
Remove the rolls from the oven and let cool for 10 minutes.
Spoon the Picadillo sauce mix on to the buns and serve immediately.
Recipe Tip:
The Picadillo Sauce can be frozen for up to 3 months. The Sauce is very versatile and can be used as a pasta sauce, as a dip or with rice. It makes a great casserole.