- (1 tsp) Olive Oil, Lard, Tallow or leftover Bacon grease!
- (1 lb) Ground Beef
- (1) Large Onion, chopped
- (1) Green Pepper, chopped
- (8) Garlic Cloves, minced
- (1) 15 oz can Tomato Sauce
- (3/4 cup) White Wine
- (2) Bay Leaves
- (1/2 tsp) Ground Cumin
- (1/2 tsp) Black Pepper
- (1 tsp) Salt
- (1/3 cup) Raisins
- (1/2 cup) Green Olives
- (2) Potatoes, cut into 1/2 inch cubes
- (1/2 cup) Oil, Lard, Tallow, or leftover Bacon grease for frying
- Heat 2 tsp oil in a large skillet over high heat and brown ground beef. (If using fattier ground beef, omit the oil.) Add onion, green pepper, and garlic. Sautee for 2 to 3 minutes.
- Lower the heat and add tomato sauce, wine, bay leaves, cumin, salt, and pepper. Mix, cover and simmer for 10 minutes.
- While the picadillo is simmering, in a small pot heat ½ c oil over medium-high heat. Fry the potatoes in 2 batches until golden (5 to 7 minutes). Remove the fried potatoes from the oil and place on a paper towel lined plate.*
- To the simmered picadillo, add the raisins and fried potatoes. Simmer for another 5 minutes.
- Turn off the heat and add the olives.
- Serve the picadillo with rice and fried plantains.
Alternatively, skip frying the potatoes and just add them with the vegetables and let them simmer until done.