In a saucepan, add water and the cinnamon stick then stir in the brown sugar. Bring to a boil. Remove from the heat and transfer to a glass measuring cup to cool. Set aside.

In a large bowl, add the flour, lard, and salt. Add in the cooled cinnamon sugar syrup, 1 tablespoon at a time, and mix with a fork until a smooth dough begins to form.

Move the dough to a clean work surface and start kneading with your hands for 5-8 minutes until the dough is soft, smooth, and not sticky.

Place the dough back in the bowl, cover the bowl with a kitchen towel, and let it rest for 20 minutes at room temperature.

Cut the dough into 12 evenly sized pieces and roll them into golf-size balls. On a clean and floured work surface, with a floured rolling pin, roll each dough ball into a 5-inch disc that’s 1/8-inch thick.

Make my Cuban beef picadillo recipe. In a large skillet, heat oil over medium heat. Add onions and green peppers and, sauté for 2-3 minutes or until softened. Add garlic and sauté for 30 seconds.

Next, add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat down to medium-low.