Authentic Mexican Picadillo

Ingredients

• tomatoes
• 3/4 cup water
• 1/4 onion, halved
• clove garlic
• tablespoon svegetable oil
• 1/2 onion, chopped
• serrano pepper
• clove garlic, minced
• tomato, chopped
• pound slean ground beef
• (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato)
• potatoes, peeled and cubed
• medium carrots, peeled and cubed
• jalapeno pepper, slice d
• tablespoon schicken bouillon granules
• 1/2 tablespoon ground cumin
• bay leaf
• salt and ground black pepper to taste

Instructions

1. Make tomato sauce: Place tomatoes (whole) in a medium pot and cover with water. Bring to a boil, then use a slotted spoon to transfer tomatoes to a blender. Add 3/4 cup water, onion, and garlic. Blend until smooth and set aside.
2. Make picadillo: Heat oil in a large skillet over medium high heat. Cook and stir onion and serrano pepper in hot oil until onion is transparent. Add garlic; cook until fragrant, about 1 minute. Add tomato and cook for 1 minute. Add ground beef; cook and stir until beef is browned and crumbly, about 8 minutes.
3. Pour in Mexican style hot tomato sauce; cook for 2 minutes. Mix in potatoes and carrots; cook for 2 minutes. Add blended tomato sauce, jalapeño, bouillon, cumin, and bay leaf; mix well. Season with salt and pepper. Reduce heat and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.