In a medium-sized skillet on medium heat, brown the meat, then drain excess fat.
Next add the Cuban Spice to the meat and sauté until fragrant. Add onion, peppers, garlic to the meat and cook until translucent.
Add raisins, capers, salt, and olives. Give mixture a stir, then add white wine and tomato sauce, cooking until reduced.
Finish picadillo with cilantro right before serving.
Serving Suggestion: Alongside white Spanish rice, fresh tomatoes and pickled onions.