Picadillo Recipe

In a large stainless-steel frying pan, cook the ground beef until it is no longer pink.

Add the onion, bell pepper, and garlic and cook for about 3 minutes, stirring occasionally, until starting to soften.

Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.

Meanwhile, in a large nonstick frying pan, heat the oil over moderately high heat.

Add the potatoes and cook for 8 to 10 minutes, stirring occasionally, until golden brown.

Add the potatoes, raisins, and olives to the meat mixture. Cook for about 10 minutes longer, covered, until the potatoes are just done.

In a large stainless-steel frying pan, cook the ground beef until it is no longer pink.

Add the onion, bell pepper, and garlic and cook for about 3 minutes, stirring occasionally, until starting to soften.

Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce, and bring to a boil.

Reduce the heat and simmer, covered, for 15 minutes.

Meanwhile, in a large nonstick frying pan, heat the oil over moderately high heat.

Add the potatoes and cook for 8 to 10 minutes, stirring occasionally, until golden brown.

Add the potatoes, raisins, and olives to the meat mixture.

Cook for about 10 minutes longer, covered until the potatoes are just done.