1Heat up olive oil in a large pan on medium-high heat until shimmering.
2Add onion and bell peppers and sauté until softened.
3Incorporate garlic, cumin, oregano, tomato paste, salt, pepper and bay leaves. Cook down for a few minutes.
4Use dry cooking wine to deglaze any bits from the bottom of the pan. Once most of it has evaporated, add ground beef and break it up with a wooden spoon until browned.
5Season with salt and pepper.
6Pour in tomato sauce, olives (with brine), raisins, and potatoes. Mix until combined.
7Simmer covered for 10-12 minutes until potatoes are fork tender.
8Meanwhile, prepare the tostones: peel and slice plantains into 2-inch chunks.
9Spray with avocado oil and air fry at 390F for 10 minutes.
10Flatten each piece, spray with oil again, and air fry for another 10 minutes at 390F.
Ingredients
2 tbsp olive oil
1 medium yellow or white onion, finely diced
0.5 red bell pepper, finely diced
0.5 green bell pepper, finely diced
1 tbsp tomato paste
4 garlic cloves, finely chopped
2 tsp cumin
2 tsp oregano
0 salt
0 black pepper
2 bay leaves
0.5 cup dry white wine
1.5 pounds ground beef
5 oz can tomato sauce
0.33 cup raisins
0.5 cup green pitted olives, sliced
2 tbsp brine
1 large Yukon Gold potato, peeled and cut into small cubes