Picadillo

In a large stainless steel frying pan, cook the ground beef until it is no longer pink. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until starting to soften, about 3 minutes.

Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.

Meanwhile, in a large nonstick frying pan, heat the oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes.

Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.