Ingredients :

1 medium Russet potato or 2 white potatoes peeled and diced

1 pound ground chuck

1 teaspoon salt more to taste

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon pepper

1 clove garlic minced

1 small white onion diced

2 large Roma tomatoes roughly chopped

1 to 2 serrano chiles roughly chopped

1/4 cup water pinch of salt and Mexican oregano

Instructions:

Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes.

Add the diced potatoes and cook until browned and crispy in most spots.

I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.

Add the ground beef to that same skillet and heat to medium/high.

Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.

Add the garlic and onion, continue cooking for 2 to 3 minutes.

Add tomatoes, serranos, 1/4 cup water, salt and oregano to the blender and blend until smooth.

Pour tomato mixture into picadillo.

Let it come to a boil and taste for salt.

Fold in the potatoes and stir until well combined.

Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes .

Remove from heat.