Puerto Rican Picadillo

Wash your hands with soap and water. Use a child-friendly knife and cutting board to dice the potato.
Chop the onion needed for this Puerto Rican picadillo recipe and set aside. You can also mince the olives and capers now or wait till step 10.
To make sazón, mix: ¼ cup ground achiote, 1 tablespoon ground cumin, 3 tablespoons granulated garlic, 2 tablespoons granulated onion, 1 teaspoon ground black pepper. If you already have Illyanna's custom sazón blend, skip to the next step.
Turn the stove on medium-high heat. Once the pan is hot, add the olive oil.
Add the diced potato to the pan. Use a measuring spoon to add some salt and pepper. Cook the potato in the pan for 2 or 3 minutes.
Add the chopped onion to the pan. Cook for 2 or 3 minutes, until the onion is soft.
Add the minced garlic and cook for 1 or 2 minutes, until the garlic is translucent.
Add the bison to the pan and wash your hands. Use a measuring spoon to add the sazón, oregano, cumin, salt, & pepper. Combine the ingredients with a wooden spoon. Cook the meat for 3 minutes, or until brown. Use the spoon to break up the ground bison as needed.
Use a measuring cup to add the tomato sauce and sofrito to the pan. Use your spoon to combine the ingredients.
Add the minced olives and capers to the pan. Combine everything with the spoon and allow it to cook for 15 - 20 minutes.
Add the olive brine to the pan and give it a stir. Cook for 5 minutes.