Picadillo Mexicano (Beef, Potato and Carrot Hash)

Put the tomatoes, the onion chunk, the garlic and the water in a blender and blend until smooth. Set the sauce aside.

• 3 tomatoes
• ¼ onion (the chunk) onion
• 2 cloves garlic
• 150 ml water

✅ Done when: sauce looks smooth with no lumps

Heat the oil in a large frying pan over medium heat and cook the chopped onion for 3 minutes until soft. Add the minced beef and cook over medium-high heat for about 7 minutes, breaking it up with a spoon.

• 1 tbsp oil
• ¼ onion (chopped) onion
• 500 g minced beef

✅ Done when: beef is browned all over with no pink left and reaches 71 °C / 160 °F on a food thermometer

Add the potatoes, carrots, serrano chilli, cumin and salt to the pan and stir for about 2 minutes so everything is coated.

• 2 potatoes
• 2 carrots
• 1 serrano chilli
• ½ tsp ground cumin
• 1 tsp salt

✅ Done when: vegetables are glossy and smell fragrant

Pour the tomato sauce over the meat and vegetables, cover and simmer over low heat for about 15 minutes, stirring now and then.

• all tomato sauce from step 1

✅ Done when: potatoes and carrots are tender when pierced with a fork

Stir in the peas and cook uncovered for about 3 more minutes until the sauce thickens slightly. Serve hot with red rice and warm tortillas.

• 100 g frozen peas
• to serve red rice and tortillas

✅ Done when: sauce coats the back of a spoon