Mexican Beef Picadillo with Potatoes and Carrots

What you need

• 3 ripe tomatoes, about 400 g (14 oz), quartered
• 3 cloves garlic
• 300 ml (1 1/4 cups) beef broth
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 500 g (1 lb) ground beef
• 2 potatoes, about 300 g (10 oz), peeled and cut into 1 cm dice
• 2 carrots, peeled and cut into 1 cm dice
• 1 tsp ground cumin
• 1/2 tsp dried oregano, preferably Mexican
• 1 tsp salt
• 1/4 tsp black pepper, freshly ground
• 2 bay leaves
• 70 g (1/2 cup) peas, frozen or fresh
• 8 corn tortillas, warmed, for serving

Method

Restated from the original video

1. 1

   Blend the tomatoes and garlic with 60 ml of the broth until smooth.

2. 2

   Heat the oil in a large, deep frying pan over medium-high heat. Cook the onion until soft and translucent, 4-5 min.

3. 3

   Add the beef and cook, breaking it into small crumbs, until no pink remains, 6-8 min. Spoon off any excess fat.

4. 4

   Stir in the potatoes and carrots with the cumin, oregano, salt and black pepper, and cook for 2 min.

5. 5

   Pour in the blended tomatoes and the rest of the broth, add the bay leaves and bring to a simmer.

6. 6

   Cover and cook over medium-low heat, stirring now and then, until the potatoes and carrots are just tender, 15-20 min.

7. 7

   Add the peas and simmer uncovered until they are tender and the sauce has thickened but still coats everything, 5-8 min.

8. 8

   Pick out the bay leaves, then taste and adjust the salt.

9. 9

   Serve hot with warm tortillas.

Imported from hispanicfoodnetwork.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.