°1 medium sweet potato or 2 white potatoes, peeled and diced
°1 pound crushed chuck
°1 teaspoon more salt to taste
°1 teaspoon garlic powder
°1 teaspoon cumin
°1/2 teaspoon pepper
°1 minced garlic clove
°1 small white onion, diced
°2 Roma tomatoes, coarsely chop
°1 to 2 serrano peppers, coarsely chopped
°1/4 cup water, a pinch of salt and Mexican oregano
*How to make:
Heat 1/8 to 1/4 cup olive oil in a nonstick skillet over medium heat for a few minutes. Add the diced potatoes and cook until golden brown and crunchy in most places.
I like to cover the potatoes while they are cooking. The steam from it helps it cook a little faster on the inside. Transfer the potatoes to a paper towel-lined plate to drain, and set aside.
Add the ground beef to the same skillet and heat over medium/high heat. Season the beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Bake for 8 to 10 minutes, until golden brown.
Add garlic and onion and continue to cook for 2 to 3 minutes. Add tomatoes, serranos, 1/4 cup water, salt, and oregano to blender and blend until smooth.
Pour tomato mixture into picadillo. Let it boil and taste for salt. Add the potatoes and stir until well combined.
Taste for seasoning and continue to cook over moderate heat until sauce thickens and reduces, 7 to 10 minutes.
Remove from the fire.