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1
Place the peeled yucca in a small pot and cover with water.
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2
Cover the pot and bring to a boil.
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3
Salt the water and cook for 15 to 20 minutes, until tender.
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4
The yucca will not become as soft as a potato, just tender to the fork tines.
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5
While the yucca cooks, make the mojo sauce.
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6
Place the garlic and onions in a food processor with the cumin, lemon zest, and lemon juice.
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7
Turn the processor on and stream in the EVOO and 1/4 cup water.
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8
Heat a medium nonstick skillet over medium-high heat.
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9
Add half the mojo.
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10
Heat for 15 seconds, then add the beef and begin to break it up.
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11
Brown and crumble the meat with the mojo for 3 minutes.
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12
Add the olives with pimientos, the paprika, Worcestershire, hot sauce, tomato sauce, and grill seasoning.
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13
Bring to a simmer and reduce the heat to low.
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14
Cook over low heat for 10 minutes.
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15
Split the rolls and pile the bottoms with hefty spoonfuls of the meat mixture.
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16
Cover the meat with sliced dill pickles and the tops of the rolls.
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17
Drain the yucca and return it to the warm pot.
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18
Add half of the remaining mojo and mash.
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19
The yucca will break down a bit and become creamy and sticky but not smoothlike mashed potatoes with some soul.
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20
Season up the cooked yucca with salt and divide it among the dinner plates alongside the Sloppy Joses.
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21
Serve the plantain chips and sliced tomatoes alongside to finish your plates.
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22
Season the tomato slices with a pinch of salt and drizzle tiny spoonfuls of raw mojo sauce over the chips when passing out the plates.
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23
Yucca (you-kah) is yum-a!
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24
Cooked up, it tastes like a creamy, starchy cross between a turnip and a potato.
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25
Youll find it in the produce department near the root vegetables or in any Latin market.
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26
If your market does not carry yucca, cook up some peeled sweet potatoes and follow the method detailed above.
