Picadillo con papitas & a banana on the side 🔥 The banana is a MUST… Trust me 🤤 Anyone else grow up eating savory dishes with a banana? Ingredients: 1.5 lbs ground beef (80/20) 1 red bell pepper, diced 1 green bell pepper, diced 1 small yellow onion, diced 5 cloves garlic, minced 4 tablespoons olive oil ¼ cup Spanish olives, chopped 2 tablespoons capers + 1 tbsp. of the brine it comes in ¼ cup raisins 1 cup tomato sauce 1 cup dry white cooking wine 1 large Russet or Yukon Gold potato, peeled and diced into small cubes, about ½ inch. Sazón mix: 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon ground annatto Instructions: Make the papitas: Rinse the potato cubes under cold water to remove excess starch and pat completely dry with a towel. Heat oil to 350F. In a pan. Fry the potatoes in batches, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon & drain on a paper towel-lined plate. Salt immediately. Set them aside. In a large skillet, heat the olive oil over medium-high heat. Add the diced onions, red and green bell peppers, and minced garlic. Stir in the seasoning mix (garlic powder, onion powder, cumin, coriander, oregano, salt, and annatto). Sauté for 5-7 minutes, or until the onions become translucent and the vegetables are softened. Add the ground beef to the sofrito. Use a wooden spoon to break up the meat as it cooks. Continue cooking over medium heat for about 5 minutes, until the beef begins to brown. Pour in the white cooking wine and stir to deglaze the pan, scraping up any browned bits from the bottom for added flavor. Stir in the chopped olives and 1 tbsp. of the brine, capers, raisins, tomato sauce & additional salt and pepper to taste. Reduce the heat to low-medium and simmer for 15-20 minutes. Stir occasionally. Stir in the papitas. Serve the picadillo warm over white rice & a ripe banana on the side. - @chefmikaleon