Picadillo

Cuban picadillo is iconic to Cuban food. And it's easy to see why, the mix of briny olives and golden raisins stewed with the hamburger is delicious enough to be interesting, but simple enough for an easy weeknight dinner.

2 Tbsp. olive oil
2 lb. hamburger
1 large onion, chopped
1/2 green pepper, chopped
1 small head garlic, minced
1 medium potato, peeled and diced
1 (8 oz.) can tomato sauce
2 Tbsp. tomato paste
1 tsp. vinegar
1 tsp. adobo seasoning
1/3 c. golden raisins, chopped roughly
2 Tbsp. capers
1/3 c. green manzilla olives, sliced

Heat the olive oil in a large skillet. When it's hot add the onions and cook, stirring until translucent. Add the bell pepper and potato and keep cooking until the pepper is also tender. The potato will still be uncooked at this stage.

Add the garlic and cook for 30 seconds, just until fragrant and add the ground beef immediately. Cook, breaking up with a spatula. When the meat is about 25% cook add the adobo, more or less to taste.  

When the meat is 75% cooked add the tomato sauce, tomato paste, raisins, capers, and olives. Cook, stirring, for about 5 minutes. Add the vinegar and stir in. 

Reduce the heat to low and cover. Simmer for about 45 minutes, stirring every 15 minutes, until the sauce is flavorful and the potatoes are tender. Taste and add more salt or adobo as needed.

Serve with white rice, topped with more sliced olives if desired.