Submitted by: Betty Streeter: via "Margaritaville Cookbook dtd 1984"
1 lb. ground meat
1 medium onion chopped
1/2 green pepper chopped
2 cloves garlic, crushed or 1/2 tsp garlic powder
2 T. olive oil
Pinch of oregano flakes, crushed by rubbing between palms
1/4 tsp. cumin powder
1 T. vinegar
1-8 oz. can tomato sauce
Handful of raisins
1/4 C. capers, optional
1/4 C. olives, chopped, optional
8-10 Cuban hard rolls
Directions: Sauté meat, onions, pepper and garlic in olive oil. Add oregano, cumin and vinegar. Let simmer for 5 minutes, stirring occasionally. Add tomato sauce, raisins, capers and olives. Cook uncovered over medium-low heat until meat and vegetables are lighty browned. Slice off one end of roll, remove soft dough in center and replace with cooked meat. Replace cut off crust end of roll to secure filling inside of bun. Toothpicks may be use to hold in place (remove before serving). Dip into beaten eggs, then roll in cracker meal and deep fry until golden brown. Drain on absorbent paper.