The classic Sloppy Joe sandwich is a bit of a mystery. One theory is that it originated in Cuba sometime around 1919 and was brought back to the United States via Havana by none other than Earnest Hemmingway. Another theory has it coming from the North American heartland, invented in 1930 by a cook named, of course, Joe, in Sioux City Iowa.
Whatever it’s origin, SugarRoti Sloppy Joes is a timeless dish that is here to stay. We’ve kept it sloppy but given it a modern, international update and made it even more savory and delicious, adding our SugarRoti Beef Nu Spice blend.
- 1 SugarRoti Beef Nu Spice Package
- 1 tablespoon olive oil or ghee (clarified butter)
- 1 medium yellow onion, finely chopped (approx. 2 cups)
- 1 14.5 oz can tomato paste
- 1 medium tomato, finely chopped (approx. 1 cup)
- 2 lbs ground beef
- ½ cup water
- 6 cups collard greens, roughly chopped (we also like spinach or kale)
- 4 toasted hamburger buns (we like brioche or potato buns, but any hamburger buns will work.)
- 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
- sour cream or yogurt, to taste
- ¼ cup fresh cilantro, chopped
- Heat oil in a large saucepan over medium heat. Add SugarRoti Beef Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
- Add onions, serrano, tomato paste and sauté until onions are tender (4-5 min).
- Mix in tomatoes, scraping bottom of pan as necessary (3-5 min).
- Add ground beef and water. Stir and simmer until meat is broken down and “sloppy”. Add greens and stir to combine (10-15 min).
- Remove bay leaves, cardamom pods, cinnamon sticks and cloves. Stir in sour cream or yogurt and garnish with chopped cilantro before serving over your favorite toasted buns.
*Leftovers can be refrigerated up to 3 days or frozen