Step 1

Heat olive oil over medium-high heat.

Step 2

Cook green peppers and onions until they begin to wilt. Add garlic and cook until fragrant.

Step 3

Add ground beef and cook until brown.

Step 4

Add tomato paste. Tomato sauce, bay leaves, sazon, wine, and water.

Step 5

Simmer for 10 to 15 minutes.

Step 6

Add potatoes, olives, and raisins, olive juice, and water.

Step 7

Simmer until most of the water has evaporated.

Step 8

Remove bay leaves.

Step 9

Set meat mixture aside to cool.

Step 10

Allow filo dough to thaw, following manufacturer directions.

Step 11

When meat filling has cooled, preheat oven to 375 degrees F.

Step 12

Prepare a baking sheet by lining with parchment paper or spraying with baking spray.

Step 13

Cut filo dough sheets in half to form 7-inch by 9-inch rectangles.

Step 14

Cover rectangles with damp paper towels.

Step 15

Lay one cut dough sheet onto a work surface and lightly brush with melted butter.

Step 16

Top with an additional dough sheet and brush with melted butter.

Step 17

Place 2 heaping tablespoons picadillo onto the short end of the dough, leaving 2 inches on all sides.

Step 18

Bring the short end closest to the filling over the top of the filling and roll once.

Step 19

Fold the sides of the dough over the filling and continue rolling into a cigar shape.

Step 20

Place onto a prepared baking sheet.

Step 21

Brush cigar with melted butter.

Step 22

Continue rolling cigars using the above steps.

Step 23

Place cigars into a preheated 375-degree oven and bake until brown and crispy, about 15 to 20 minutes.

Step 24

Alternatively, the cigars can be fried in a skillet with some oil, turning and rolling until golden brown.