Picadillo con Papas

1. Heat a medium cast-iron skillet or pan over medium-high heat.
2. Add the ground beef and use the back of a wooden spoon to break up the meat.
3. When almost completely browned, add onion and garlic and let them cook until translucent and aromatic.
4. Add the tomato and cook for an additional minute.
5. Season meat with salt, pepper and cumin.
6. Peel and dice the carrots and potatoes into ¼" cubes. The vegetables should be diced this small for faster cooking and to make it easier to add the picadillo as a filling or topping in other dishes.
7. Add diced potatoes, carrots, broth and water to meat and mix together.
8. Turn heat to medium-low, cover and allow the liquid to cook down for about 8-10 minutes.
9. Once most of the liquid is consumed, test the potatoes with a fork. If they are fork-tender move onto the next step, if not, cover and cook for another 1-2 minutes.
10. Mix in the tomato sauce.
11. Cook for another minute and turn off heat.
12. Taste and adjust salt and pepper if needed.

Optional Jalapeño

1. Add 1 teaspoon of oil to a separate small pan over medium heat.
2. Slice a jalapeño and sauté the slices in the oil until soft and fragrant.
3. Mix the jalapeños into the picadillo or simply place on top when serving.