Cuban Picadillo

• 1/2 cup olive oil
• 8 cloves garlic, minced
• 2 large onions, chopped
• 1 large green pepper, diced
• 1 jalapeno pepper, minced
• 1 bunch cilantro, chopped (no stems)
• 3 tablespoons capers
• 1/2 cup stuffed green olive
• 4 fresh bay leaves
• 4 -5 tablespoons crushed cumin seeds
• 1 lb lean ground beef
• 1 (16 ounce) can diced tomatoes
• 1/2 cup red wine vinegar
• 1 pinch cayenne pepper
• 1/2 cup diced pimento (optional)
• 4 eggs, fried (optional)
• steamed rice (optional)

1. Heat olive oil in a large skillet and add the sofrito (garlic, onions, green pepper, jalapeno, cilantro, capers, olives, bay leaves and cumin seeds).
2. Cook the sofrito until it is fragrant and the onions are translucent; remove from pan and set aside.
3. Brown ground beef in pan and drain fat.
4. Add sofrito to the beef along with the tomatoes, vinegar, and cayenne pepper.
5. Simmer for 45 minutes on low heat.
6. Serve over rice, with a fried egg on top, garnished with pimiento, if desired.
7. Another option to serve is to spoon it into corn tortillas, with lettuce, tomato, green onions, jalapenos, cheese, and hot sauce, like a taco.

olive oil, garlic, onions, green pepper, pepper, cilantro, capers, stuffed green olive, bay leaves, cumin seeds, lean ground beef, tomatoes, red wine vinegar, cayenne pepper, pimento, eggs, rice

Taken from www.food.com/recipe/cuban-picadillo-78253 (may not work)