Hot Picadillo Sandwiches

• 1 1/4 pounds coarsely ground beef (or finely chopped)
• 1 sweet onion, minced fine
• 2 seeded and minced Chipotle peppers
• 3/4 cup beef broth
• one 14 1/2-ounce can petite diced tomatoes in juice
• 1 tablespoon balsamic vinegar
• 1 large pinch cinnamon
• 1 tablespoon tomato paste
• various hot chile peppers/powder/flakes (to taste)
• 4 Cuban rolls or French rolls, split
• 2 cups thinly sliced iceberg lettuce

Heat heavy large skillet over medium-high heat. Add meat, (fresh chiles if using), and onion; cook until done. Spoon off excess fat. Mix in chile powder and cinnamon; cook 1 minute. Stir in tomatoes with juice, beef broth, vinegar, chipotles and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until liquids is almost gone.

Toast rolls. Divide meat mixture among roll bottoms; top with lettuce and roll tops and serve.