4 medium-sized green peppers, seeded, deribbed and finely chopped
1 tablespoon finely chopped fresh hot chilies
6 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 2 cups chopped drained canned tomatoes
¼ teaspoon ground cloves
1/3 cup small pimiento-stuffed green olives
¼ cup seedless raisins
2 tablespoons white distilled vinegar
How To Cook:
1. Place the beef in a heavy 3- to 4-quart saucepan, add 1 teaspoon of the salt and a few grindings of pepper, and pour in enough water to cover the meat by at least 2 inches. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
2. Reduce the heat to low, partially cover the pan and simmer for about 1 hour, or until the beef is tender and shows no resistance when pierced with the point of a small, sharp knife. Drain the beef and, when cool enough to handle, chop it coarsely.
3. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the onions, garlic, pepper and chilies and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
4. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, cloves, the remaining 2 teaspoons of salt and a liberal grinding of black pepper.
5. Still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly on the spoon.
6. Add the olives, raisins and vinegar and stir for a minute or so. Then add the chopped beef and stir until the meat is heated through. Taste the "Picadillo" for seasoning and serve, mounded attractively on a heated platter or individual plates.
