Step 1

Season your ground beef with: chopped onions and peppers, adobo, sazon, cumin, oregano, thyme, garlic, black pepper, and vinegar

Step 2

Combine all of the seasonings into the meat until it’s well combined

Step 3

In a medium pan, warm up oil and add the ground beef

Step 4

Brown the ground beef on all sides making sure to break up all of the chunks

Step 5

Once the meat is brown on all sides, add the water. Add enough water so that it covers the meat

Step 6

While it’s simmering, feel free to continue breaking up the meat chunks. The easiest way to do this is to mash it with a spoon

Step 7

Once the water has dried up, add some more water. You may have to add water and have it simmer away about 3-4 times. This will tenderize the meat and give it a smooth velvety texture. There’s nothing worse than tough ground beef

Step 8

Now that your meat has dried up for the last time, add the tomato paste and chopped recao. If your ground beef is on greasier side, feel free to drain some of the oil BEFORE adding the tomato paste.

Step 9

Mix them all together making sure that the tomato paste is well incorporated. Add more water to the meat and let it simmer away yet again. This will ensure that all of those flavors are married together

Step 10

When the majority of the water has dried up, add the chopped olives and give it one last stir

Step 11

Serve over rice, pasta, platano or use it as a filling to your lasagna or emapanadas!