Recipe by Valerie in Florida
Wonderful Cuban recipe for one of the best meat dishes there is. I used to eat at this great mom and pop Cuban restaurant in my town and unfortunately they closed down. This was the closest I could get to their wonderful recipe !
Top Review by SassyStew
Terrific recipe! After reading the comments, I decided to try both methods of browning the meat first and/or putting it in as is in order to contribute to the debate. This was easy since I was already dividing the batch because DH hates olives :) The meat that was cooked in the sauce had a better texture, and the flavor was also better (the sauce didn't reach all the way in to the browned meat). I used ground turkey, so even the one that I didn't brown and drain was not a bit greasy. I think this would work with any lean meat (12% fat or less). I will make this recipe again as directed, however I did add two tsp. of Mexican Oregano and one tsp. Smoked Spanish Paprika to the vegetables about one minute before they were done.
- 14.79 ml salt
- 2.46 ml ground pepper
- 6 garlic cloves
- 59.14 ml oil or 59.14 ml lard
- 1 green pepper, finely diced
- 2 large onions, finely diced
- 24.64 ml apple cider vinegar
- 4.92 ml red wine vinegar
- 78.07 ml cooking wine
- 425.24 g can tomato sauce
- 907.18 g ground beef (or combination) or 907.18 g ground pork (or combination)
- 15-20 whole pimento stuffed olives
- 78.07 ml raisins
Directions See How It's Made
- Mash the salt, pepper and garlic together in a mortar until well blended.
- Lightly brown this mixture in the lard/oil with the pepper and the onions until the onions become translucent.
- Add the tomato sauce and let it simmer for a minute.
- Add the vinegar.
- Add the meat and cook for 5-minutes.
- Add the cooking wine, olives and raisins.
- Simmer until liquid is absorbed (I usually let this simmer for around an hour or so on low, so the flavors meld together).
- Serve with rice and beans and a nice cold beer.
- Tastes even better the next day!