Ingredients:

• 3 tablespoons vegetable oil, more if needed
• 1 cup finely chopped onion
• 1 bell pepper, minced
• 2 cloves garlic, minced
• 1 pound sirloin, cut into 1/4-inch cubes
• 1/4 pound lean pork loin, cut into 1/4-inch cubes
• 1/4 pound spicy smoked sausage, cut into 1/4-inch cubes
• 1/4 teaspoon salt
• 1/4 cup Spice Exchange Habanero Traditional Caribbean-Style Hot Sauce
• 2 tomatoes, peeled, seeded, and chopped
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1 cup beef stock

Instructions:

Heat the oil in a large, heavy skillet and saute the onion, bell pepper, and the garlic until the onion is soft. Push this mixture to one side of the skillet and saute the sirloin, pork loin, the sausage, salt, and the Spice Exchange Habanero Traditional Caribbean-Style Hot Sauce, stirring until the meat is slightly browned, and then mix the meat and the onion mixture together.

Add the remaining ingredients and bring the mixture to a boil; reduce the heat to a simmer, cover half of the skillet, and cook for 30 to 45 minutes to blend the flavors and cook off most of the liquid. The mixture will be what is called a “dry” picadillo.

Yield: 4 to 5 servings