Ground Beef Picadillo with Potatoes

In a pot over medium heat, add 3 Roma tomatoes, 1/4 white onion, 1 serrano pepper, and 2 cups of boiling water. Cook for about 10 minutes.

Transfer the boiled vegetables to a blender. Add some of the cooking water and the beef bouillon powder.

Blend the sauce ingredients until smooth and set aside.

In a large pan over medium heat, add the ground beef and break it apart.

Season the beef with minced garlic, black pepper, and salt. Mix and cook for about 5 minutes until browned.

Add the diced small white onion and diced potatoes to the pan. Mix and continue cooking for 2 minutes.

Stir in the diced Roma tomato and cook for about 3 minutes, until it releases its juices.

Add the diced carrot and pour the blended salsa over everything in the pan.

Stir to combine. Taste and adjust seasoning with more salt or beef bouillon if needed.

Add the small bunch of cilantro to the pan.

Cover the pan, lower the heat, and let it simmer for 6 to 8 minutes.

Once cooked, serve hot, optionally with a side of rice.