Picadillo with Potatoes

Instructions

1. 1

   Sauté Aromatics

   • Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
   • Add the chopped onion, carrots, and jalapeño. Sauté, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes.
   • Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
2. 2

   Brown the Ground Beef

   • Add the ground beef to the skillet with the sautéed vegetables.
   • Use a wooden spoon or spatula to break the meat into small crumbles. Cook until it is fully browned and no longer pink, about 6-8 minutes.
   • Carefully drain off any excess grease from the skillet.
3. 3

   Simmer the Picadillo

   • Stir in the diced potatoes, undrained diced tomatoes, beef broth, ground cumin, Mexican oregano, salt, and pepper.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the skillet and let it simmer for 15-20 minutes, stirring occasionally. The picadillo is ready when the potatoes are fork-tender.
4. 4

   Finish and Serve

   • Uncover the skillet and stir in the frozen peas. Cook for another 2-3 minutes, until the peas are bright green and heated through.
   • Taste the picadillo and adjust the seasoning with more salt and pepper if needed.
   • Remove from heat, garnish with fresh cilantro, and serve warm.