Picadillo

Method

1. Brown the ground beef in the olive oil over medium-high heat, breaking it into small pieces and letting it sit long enough to develop color, about 8 minutes, then drain off the excess fat.
2. Add the onion and bell pepper and cook until soft, about 6 minutes, then stir in the garlic, cumin, oregano, and cinnamon and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the crushed tomatoes and beef broth.
4. Add the olives, capers, raisins, salt, and pepper and simmer uncovered, stirring occasionally, until the sauce has thickened and clings to the meat, about 20 minutes. The raisins will plump and the olives will soften into the sauce.
5. Stir in the red wine vinegar off the heat, taste for salt, and scatter the cilantro over. Serve over white rice with fried plantains.