6 Servings 30 min Cook
1 1/2 Lb Ground Beef
1/2 Cup, chopped Onions
2 Clove Garlic
1 Cup, chopped Green Bell Pepper
3/4 Cup, chopped or sliced Tomatoes
2 Tbsp Fresh Cilantro
1/2 Cup Tomato Sauce
1 Tsp Salt
1 Tsp Pepper
1 1/2 Tbsp Alcaparrado
1 Tsp, ground Cumin
1 Tsp, crumbled Bay Leaf
1/2 Cup Tomato Sauce
Brown meat on medium flame in large sauté pan and season with salt and pepper.
Use a wooden spoon to break the meat up into small pieces.
When meat is no longer pink, drain all juice from pan.
Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato, and cilantro.
Add sofrito (onion mixture) to the meat and continue cooking on a low flame.
Add alcaparrado and about 2 tbsp of the brine from the jar, cumin, bay leaf, and more salt if needed.
Add tomato sauce and 1/4 cup of water and mix well.
Reduce heat and simmer covered about 15-20 minutes.
