I'm a bit obsessed with Picadillo Sauce, the scrumptious Cuban (with Spanish, Latin American versions) explosion of ground meat, raisins, and green olives (and whatever embellishments you want to add in)! It's tempting to just make a pan of it and eat it right out of the pan with a fork - but you can serve this over white rice, in a taco, over couscous - your call. But I like to roll it into tortillas make enchiladas - no extra sauce needed, just fill up the tortillas and sprinkle more over the pan before cooking. Your dinner guests will be surprised when the bite into these salty and sweet enchiladas - an unexpected blast of flavor.
Make your Picadillo: In a large skillet, over medium heat, warm up a few tablespoons of vegetable oil - then add a diced onion, a clove of minced garlic, and a diced green bell pepper. Let it soften up, about five minutes. Stir in a pound of ground beef, a teaspoon each of Kosher salt and fresh black pepper, and a teaspoon of Chinese Five Spice. Cook, stirring, until meat browns about three minutes. Stir in a 14 ounce can of tomato sauce, a tablespoon of capers, 1/2 cup of sliced green olives, and 1/4 cup of golden raisins. Let this all cook together for about five minutes - it should thicken up nicely. If needed, season with a bit more salt and pepper.
At this point, your Picadillo is done - you can stop here, and do you want with it...or, make enchiladas!
Make the enchiladas: In a small pan, heat up some vegetable oil (about 1/4 cup)... once heated, quickly dip in a 6-inch corn tortilla, a few seconds on each side, and place on paper towels. This dish will need 12 tortillas. Now, use a 9 x 13 baking dish, and put about 1/4 cup of the picadillo along the bottom, of the pan, spread out well. For each tortilla, put about a heaping spoonful of the picadillo and a tablespoon of cheddar cheese on one side of the tortilla, carefully roll up, and gently put in the baking dish, seam down. Fit all 12 tortillas like this in the pan. Spoon the remainder of your picadillo all over the top, and then cover well with more cheddar cheese. Bake at 350, for about 12 minutes, until the cheese is melted and bubbly.
Prior to serving, drizzle Mexican crema over the top (either buy this, or just mix about 1/2 cup sour cream with about 1/4 cup milk until smooth).