This beef hash is one of Cuba’s most popular dishes and it is also found in parts of Latin America. It can be served simply with just plain rice to accompany, or with black beans and rice, perhaps topped with a fried egg. This is from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
Heat the oil in a frying pan large enough to hold all the ingredients. Gently fry the onions, green pepper, garlic and chilli until soft.
Add the beef and cook, stirring with a wooden spoon to break up the meat, until brown all over.
Add the tomatoes, cumin and salt and pepper to taste and stir to mix. Add the raisins and simmer, uncovered, over a moderate heat for about 25 minutes, until the meat is cooked and the mixture well blended.
Add the olives and capers to the mince and cook for 5 minutes longer before serving as suggested in the introduction.