The Columbia Restaurant -- How to Make Picadillo

In a 10- to 12-inch skillet, heat oil over medium heat until a light haze forms above it.

Sauté onions and peppers, stirring frequently, for about 5 minutes, or until vegetables are soft but not brown.

Add tomatoes and garlic. Still stirring, cook briskly until most of the liquid in the pan has evaporated.

Add ground beef, oregano, bay leaves, and cumin. Stir until meat is no longer red.

Add salt, pepper, vinegar, raisins, olives, and wine.

Cook at low temperature for approximately 15 minutes.

Equipment Needed

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