Picadillo Cubano

Step by stepInstructions

1. Heat the oil in a large skillet or caldero over medium heat and cook the onion, bell pepper and garlic until soft, about 8 minutes.
2. Add the ground beef, breaking it up with a wooden spoon, and cook until it browns, about 10 minutes.
3. Stir in the cumin, oregano and bay leaves, then add the tomato sauce and wine, and season with salt and pepper.
4. Simmer uncovered for 15 minutes, until the sauce thickens slightly.
5. Fold in the raisins, olives and capers, and simmer for 5 minutes more, until the raisins plump.
6. Taste and adjust the seasoning; the balance of sweet, briny and savory is the signature of this dish.
7. Serve over white rice, or use as a filling for empanadas and papas rellenas.