For the Picadillo:
Heat oil in a medium sized heavy saute or frying pan over medium-high heat. Add ground beef and stir for 3 to 5 minutes until the color of the beef is brown and pink. Add recaito and stir. Lower flame to medium, add garlic and salt and pepper. Stir in the tomato sauce, oregano and olives and let simmer for 10 to 15 minutes. Store in the refrigerator until ready to use.
This recipe may seem a bit salty for some palates, but when paired with the sweet plantains in the pastelon dish it balances well. If you use this in a different dish you may want to alter the amount of salt.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sol Hernandez, owner of Sol Food, San Rafael, CA
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