Picadillo

• 2 tbsp olive oil 
• 1 pound ground beef
• 1tsp salt
• 1 tsp cumin
• 3 cups Creole Sauce (below)
• 4 small red potatoes
• 4 cloves garlic, crushed
• 3/4 cup Spanish olives
• 3/4 cup raisins
• 2 tbsp capers (with a little juice)
• 2 bay leaves
•  

Heat the olive oil in a large skillet over medium-high heat. Brown the beef; spoon off any excess fat. Stir in the salt and cumin and cook for 1 minute.

Add the Creole Sauce and bring to a simmer. Add the potatoes, garlic, olives, raisins, capers and bay leaves and simmer, stirring regularly for 30 minutes. Discard the bay leavesa nd serve the picadillo with black beans and rice.

 

Creole Sauce:

• 1 #10 can tomato sauce*
• 1 #10 can, filled with water*
• 5 garlic cloves, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 yellow onion, chopped
• 1/4 cup olive oil
• 1/4 cup chopped fresh oregano leaves
• 1 teaspoon ground cumin
• 4 bay leaves
• Salt and freshly ground black pepper

Mix tomato sauce and water in a large saucepan. Add remaining ingredients and simmer for about 30 minutes or until all the flavors have blended to your liking. You'll have extra sauce to use for other recipes!

This is a versatile sauce that can be used for use with rice and pasta dishes, eggs, meats, fish, or even as a dipping sauce.

*96 ounces, or 3 quarts