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1
Preheat your oven to 400 degrees.
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2
Peel and dice the potatoes.
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3
Drizzle olive oil on a foil-lined cookie sheet and then add the potatoes.
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4
Bake until golden brown.
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5
Next use a deep skillet to brown the ground beef.
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6
Break up the pieces with a spatula; you dont want large clumps of meat.
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7
Once the meat renders its juices, you should drain it in a colander.
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8
Throw it back in the pan and continue to brown.
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9
Season with salt.
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10
Once fully browned, put the meat back in the colander.
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11
In the meantime, cut the bell peppers and onions.
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12
I like to dice them into really small pieces.
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13
I like to run a few cloves through the garlic press, and then slice a few cloves on the bias.
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14
I like how it looks when you have a few thin slices of garlic throughout the dish.
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15
Drizzle the skillet with olive oil and allow the veggies to cook on medium heat until they become translucent.
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16
Add the bay leaves.
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Once the onions, garlic and peppers cook, add the meat into the skillet and combine with a spatula.
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18
Add the tomato sauce, vinegar, mojo criollo, and the wine.
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19
Mojo is a marinade that can be found in the ethnic aisle of your supermarket.
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20
It usually is a mix of sour orange, and spices.
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21
A little goes a long way though.
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22
If you cant find this, you can totally omit this ingredient.
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23
For many years, I made picadillo without it and it tasted just fine.
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24
I just like the flavor it adds.
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25
But again, this is totally optional.
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26
Let everything simmer on medium to medium-low heat for about 10 minutes.
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27
Then add the olives.
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28
I use a splash of the olive brine to add some flavor to this dish, too.
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29
Add the potatoes to the dish and incorporate well.
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30
Lastly, add the ketchup and raisins, if using.
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31
Mix everything together.
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32
Serve with white rice and sweet fried plantains.
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33
If you throw a fried egg on top, we call that a caballo which means on horseback.
