Coat a large skillet with cooking oil and heat over medium-high heat. Add onions and pepper and sauté until lightly caramelized, about 5-7 minutes. Add ground beef, 2 Tbsp Cuba spice and 1 tsp salt to the skillet. Continue cooking, stirring occasionally, until the meat is browned, about 3-5 minutes more. Stir in the tomato paste and wine and cook for one additional minute. \nAdd tomatoes, potatoes, ¼ cup water, remaining 2 Tbsp Cuba spice and 1 tsp salt. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer until the potatoes are tender, about 12-15 minutes.\nUncover and stir in the raisins and olives. Continue cooking until the sauce has thickened and most of the liquid has evaporated, about 10 minutes more. Season to taste with salt and sprinkle with cilantro. Serve over rice.