Mexican Picadillo

Step 1

In a blender, combine the tomatoes, ½ of the diced onion, water, garlic, jalapeño pepper, ½ teaspoon of the kosher salt, Mexican oregano, cumin, and water. Blend until completely smooth.

Step 2

Heat the oil in a large skillet or sauté pan over medium-high heat. Add the remaining ½ of the diced onion and cook for 5 minutes, stirring occasionally, until softened.

Step 3

Add the ground beef and sprinkle with the remaining ½ teaspoon of kosher salt. Cook for 6 to 8 minutes, breaking up the meat into small pieces as it cooks. Drain and discard any excess grease if necessary.

Step 4

Stir in the potatoes and carrots and cook for 5 more minutes. Pour in the pureed tomato mixture and stir to combine. Reduce the heat to low, cover, and cook for 10 minutes.

Step 5

Uncover and cook for 5 more minutes. Stir in the frozen peas and cook uncovered for 5 more minutes, or until the potatoes and carrots are tender. If the meat starts to get dry, add in ¼ cup of water and continue cooking.

Step 6

Taste and season with more salt as needed.