Picadillo Criollo, a La Chef Pepín
Ingredients:
1 ½ lbs. ground beef
¼ cup of vegetable oil
1 yellow onion finely chopped
1 bell pepper finely chopped
3 cloves of garlic finely chopped
¾ cup alcaparrado (Spanish stuffed olives and capers)
¾ cup raisins
1 teaspoon of salt
1/8 teaspoon freshly ground pepper
½ cup tomato sauce
¼ cup of dry wine
Procedure:
In a braising pan over medium heat add 1/4 cup of oil, the garlic, onions and bell pepper. Cook until the onions are translucent.
Add the ground beef and continue cooking for a few minutes more. Add the rest of the ingredients. Use a basting spoon to break apart the meat as it cooks.
Reduce the heat to low and let simmer for about 20 more minutes.
Serve with white rice and tostones (fried green plantains).
Serves: 6