Picadillo

Finely chop the onion and peppers. Sauté them over low heat in a large pot with oil for about 20 minutes, stirring occasionally.

Once softened, add the garlic and cook until fragrant.

Add the ground meat and cook over very low heat, breaking it up with a whisk or spoon until browned and finely crumbled.

Pour in the wine, increase the heat, and let the alcohol evaporate.

Add the crushed tomatoes, chicken broth, and spices. Mix well, cover, and simmer over low heat, stirring occasionally, until almost dry.

Once ready, stir in the sliced olives. Adjust salt and spices to taste.

Tostones

Heat plenty of vegetable oil in a saucepan for frying.

Peel the plantains and cut them into pieces about 1 inch (2.5 cm) thick.

Lightly fry the plantain pieces in the hot oil.

Remove them and drain on paper towels. For each fried piece, place it between two sheets of parchment paper and flatten it with a glass or similar object.

Repeat with all pieces, then fry them again in the hot oil until golden and crispy.

Drain on paper towels to remove excess oil and serve sprinkled with flaky salt.