In 1 Tbsp Olive Oil, sweat the Onion, Bell Pepper, Garlic, Sofrito, and Sazon for 5-6 minutes. Remove and set aside in bowl.
Add remaining Tbsp of Olive Oil and brown Ground Chuck. When browned, drain fat and add Onion, Bell Pepper, Garlic and Sofrito mixture to skillet and set aside.
In small skillet, simmer Vinegar, Olives, Capers, Raisins, Salt and Pepper, Cinnamon, Cloves and Bay leaves for up to 10 - 12 minutes stirring to distribute flavors.
In separate skillet, toast the almonds. You want them brown, but not burned. These add a very nice texture!! When done, add them to the meat mixture.
At this point, add the Olive and Caper mixture (in step 3) to the Ground Chuck mixture. Add Almonds and Diced Tomatoes. Bring up to heat and turn to simmer for approximately one hour. You're going to LOVE how your house is smelling.
There's just something about my Caldero that makes this so much better. Not necessary though.
