Ingredients
1 lb ground beef
2 tablespoons of olive oil
1 medium large yellow onion diced
6 garlic cloves finely chopped
½ bell pepper diced
1 tablespoon LaFe Ground Cumin
3 small potatoes peeled and cut in small pieces
¾ cup LaFe dry white wine
½ cup whole green olives stuffed w/ pimentos
½ cup raisins
¼ cup capers drained
16 ounces of LaFe tomato sauce
Salt and pepper to taste
For serving: Cooked LaFe jasmine white rice, Fried Plantains, Tomato and onion curtido

Directions
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STEP ONE
In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.
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STEP TWO
In a large frying pan, heat 2 tbs of olive oil over med-low heat and cook the diced onion until soft. Add the chopped garlic and cook until almost golden.
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STEP THREE
Mix in the bell pepper, cumin, pepper and a little salt – not too much as the olives and capers are salty. Add the potato pieces and cook for about 5 minutes.
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STEP FOUR
Add the ground beef and the wine, let the liquid reduce.
Add raisins and tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the center is still very firm). -
STEP FIVE
Cook for 5 more minutes and then add the olives and capers.
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STEP SIX
Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.
Serve with rice, fried ripe plantains and a small salad.