Picadillo
2 Tbsp olive oil
2 medium onions, finely chopped
1 large green bell pepper, finely chopped
6 plum tomatoes, chopped (I prefer to also remove the peel)
Salt and freshly ground pepper
1 tsp fresh, minced garlic
1 tsp ground cumin
1 tsp ground coriander
1 pound lean ground beef
1 pound ground pork
1/2 cup balsamic vinegar
2 Tbsp cpaers, drained
1/2 cup tomato puree
Chopped black olives
Heat the olive oil in a large skillet. Add the onions and green pepper. Cook over medium heat until tender, about 15 minutes. Add the tomatoes, salt and pepper to taste, garlic, cumin and coriander.
Turn the heat to medium high and add the ground beef and pork. Break the meat into tiny pieces and cook until browned.
Add the balsamic vinegar, capers, tomato puree and olives. Reduce heat and simmer for 1 hour.
You can serve this over rice, in a bowl topped with sour cream and cheese, in flour tortillas or wrapped in lettuce leaves.