GROUND MEAT FILLING (Basic Recipe for Picadillo)
Source: Gladys/PR
(translation of my mother's notes in Spanish)

A.
2 ounces of salt pork or ham used for cooking

B.
olive oil to taste
1/2 bell pepper chopped
1 medium onion chopped
1 medium tomato chopped
2 garlic cloves crushed in the mortar with a pestle

C.
1 tsp dried oregano leaves
1 tsp salt
1/4 tsp vinegar
1 1/2 lbs ground loin of beef

D.
2 tb Annato oil (I use 2 tb olive oil with an envelope of Sazón con Cilantro y Achiote)
1/2 cup tomato sauce
1/2 cup raisins
6 olives stuffed with red pimento, sliced
2 tb cocktail capers drained (my mother used Alcaparrado, a mixture of olives & capers in brine)

Wash the salt pork, chop it thoroughly and sauté it in a caldero (cooking pot). Lower the heat and add ingredients included in B. Sauté until brilliant. Add ingredients in C, mix well until the ground beef losses its red color. Add ingredients in D, mix well, cover & cook at medium heat for approximately 15 minutes. Uncover and continue cooking for another 15 minutes. Move well before serving.

This Picadillo can be served over white rice. Fry two eggs and serve the eggs over the picadillo. Prepare the fried ripe plantains (Platanitos maduros fritos) and serve 4 platanitos around each serving. Delicious!