Picadillo

3 tbs olive oil
2 onions, chopped
6 cloves garlic, crushed
2 bell peppers, chopped
2 serrano chilis, seeded & minced
1 1/2 lb lean ground beef (see tip below to convert to leftover meat)
4 tomatoes, skinned and chopped (or equal amt of canned, drained tomatoes)
2 bay leaves
3 oz raisins
3 oz pimento stuffed green olives, sliced
1 tsp grouind cumin
1 tbs vinegar
3 tbs capers
salt & pepper

Heat oil in large fry pan and add onions, garlic, bell peppers (one red or yellow is a nice touch) and fry med low heat until softened.  Add the serrano, then the meat and cook stirring constantly until evenly browned.

Add tomatoes, bay leaf, raisins, olives, cumin, and vinegar.  Simmer gently for 20 minutes until sauce thickens.  Stir in the capers and season to taste with salt & pepper and continue to simmer 5 min more. Serve over rice.

Tip: to use leftover already cooked meat such as BBQ beef, pork, or chicken - simply wait until after the Picadillo has cooked until it starts to thicken and add the chopped / shredded meat and cook 5 min more.