Picadillo

• 1 tbsp Extra virgin olive oil
• 1 tbsp Ground beef, 80/20
• 1 Small yellow onion, diced
• 4 Garlic cloves, roughly chopped
• 1 Green bell pepper, cored and finely chopped
• 1 Large carrot, grated
• 1 tsp Sea salt
• 2 tsp Chili powder
• 1 tsp Dried oregano
• 2 tsp Cumin
• 1/2 tsp Cinnamon
• 2 tbsp Tomato paste
• 2 cups Chicken stock
• 1 Large russet potato, peeled and 1/2 inch diced

Cooked rice for serving

Warm tortillas for serving

Fresh cilantro for serving

Jalapeño peppers slices for serving

1. Heat olive oil In a large skillet set over medium high heat, cook the beef with the onions, garlic, bell pepper and carrots until meat is browned, about 8 minutes.
2. Add in the salt, chili powder, oregano, cumin, cinnamon and tomato paste mix for 30 seconds until incorporated.
3. Add in the chicken stock and potatoes, mix to combine. Turn the heat up to high and bring to a simmer. Reduce the heat to medium-low and cook until potatoes are tender and the mixture has completely thickened, about 20 minutes.
4. Serve with cooked rice or warmed tortillas, fresh cilantro and peppers if you want extra heat.