Picadillo

Ingredients

• 1 pound baking potatoes peeled cut into 1/2-inch pieces ( 2)
• 0.5 cup beer 
• 1.3 cups canned tomatoes canned drained chopped (one 15-ounce can)
• 2 tablespoons cooking oil 
• 2 cloves garlic minced
• 1  bell pepper green chopped
• 0.5 cup olives green pitted quartered
• 1.3 pounds ground beef 
• 1.3 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 0.3 teaspoon fresh-ground pepper black
• 1 large onion chopped
• 0.5 cup raisins 
• 1.5 teaspoons salt 
• 0.3 teaspoon all the tabasco sauce you handle 
• 2 tablespoons tomato paste 

Equipment

• frying pan

Directions

1. In a large stainless-steel frying pan, cook the ground beef until it is no longer pink.
2. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
3. Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
4. Meanwhile, in a large nonstick frying pan,heat the oil over moderately high heat.
5. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
6. Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.
7. Wine Recommendation: Northern Rhne reds need robust culinary foils, and this sturdy picadillo is up to the task. Look for a St-Joseph or Crozes-Hermitage--or, if you want to splurge, a Hermitage or Cte Rtie. If you don't, a beer will be just fine.