My Cuban grandmother makes this all the time, except she doesn’t add capers nor potatoes. Oh and she uses green bell peppers instead of red. I love capers and red bell peppers so there’s that. Some people omit the olives and raisins altogether but I just love that sweet and spicy combination.
I like picadillo on the dry side but if you prefer it soupy, just add extra tomato sauce, wine, and water.
- 1 lb ground beef
- 1 russet potato
- 1/2 small onion
- 1/2 red bell pepper
- 3 cloves garlic
- 2 tsp Sazon
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp oregano
- 1/4 tsp cumin
- 1/4 cup dry white wine
- 1/2 cup tomato sauce
- 1/2 cup water
- 1/4 cup olives
- 2 tbsp capers
- 2 tbsp raisins
- 1 bay leaf
- salt and pepper to taste
Peel and slice the potatoes into bite sized pieces, then place in a bowl with water.
In a large skillet, heat up some olive oil over medium high heat.
Add the onions and peppers and cook until translucent.
Stir the garlic in and cook until fragrant.
Crumble the beef into the skillet, stirring occasionally, then add the sazon, granulated garlic, granulated onion, oregano, cumin, dry white wine, tomato sauce, bay leaf, olives, capers, and water.
Reduce the heat to low and cook for 45 minutes covered.
While the beef cooks, pat dry the potatoes with paper towel and then fry in canola oil for about 17 minutes or until fork tender.
Stir the fried potatoes and raisin with the beef and cook for an additional 10 minutes.
Serve over white rice and enjoy!