Picadillo with Ground Beef

Ingredients

• 1½ lb Ground Beef
• 1 onion + 1 bell pepper, diced
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• ⅓ cup green olives, sliced, plus 1 tbsp brine
• 3 tbsp raisins
• 1 tbsp capers (optional)
• 1 tsp cumin + 1 tsp oregano + 1 bay leaf
• Steamed rice and fried plantains, to serve

Method

1. Brown the Ground Beef in a little oil over medium-high, breaking it up, until it has real color — 160°F for ground beef, no pink. Push to the side.
2. Soften the onion and pepper in the same pot, 4 minutes, then the garlic, cumin, and oregano for 1 more.
3. Add the tomatoes, olives and their brine, raisins, capers, and bay leaf. Simmer uncovered 15 minutes until thick and glossy.
4. This is picadillo's magic triangle — salty olives, sweet raisins, rich beef. Taste and tune: more brine for salt, a pinch of sugar if the tomatoes bite.
5. Serve over rice, ideally with fried plantains. Leftovers make legendary empanada filling — tomorrow's problem, solved tonight.