How to make it

  • Get a nice big wok or wok-like pan, capable of containing 3 pounds of meat and sundry bits. Nonstick is preferred, unless you're as freaked out as I am by plastic releasing estrogenated hormones into your food, in which case use good ol' steel. Just make sure it's big.
  • Dice your onion and julienne your pepper. Or just hack it to bits -- how it looks is really not important.
  • Grab a mug or cup and toss in a couple of handfuls of raisins with a few tablespoons of brown sugar. Douse them in the sherry, stir a bit and set aside to soak
  • Brown the meats in olive oil with garlic, and oregano. Drain and set aside. Don't salt yet!
  • In the same pan, add a bit more oil, and cook your onion, pepper, a couple of bay leaves and a bit more garlic until nice and soft. Don't burn the stuff!
  • Add one honkin' can of tomato sauce and cook for a few minutes. This is called a sofrito, and serves as a base to a whole lot of other Latin dishes.
  • Add your meat back to the pan, and smoosh around on medium/medium low heat until combined. At this point you might need a bit more tomato sauce. In my experience it's usually about as much as is in one of those little 10 oz cans. Feel free to add a bit of water if it's too pasty to move.
  • Add the whole jar of olives and about 1/4 of the brine. I know, it seems gross, but it's what my mom does. I don't question mom's food.
  • Add the raisin-sherry mixture, and make sure to get all the sugar at the bottom!
  • At this point it's basically done. The meat is done, so you could eat it straight away. However this is a dish that gets better the longer it's cooked (to a point, of course). It's even better the next day!
  • Traditionally this is served over rice, but do what you like! This is basically Cuban hamburger helper.

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    " It was excellent "
    victoriaregina ate it and said...
    Very nice! Thanks for the post,

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    " It was excellent "
    merlin ate it and said...
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