Ingredients:

For the Tomato Base:

3 Roma tomatoes, quartered

1/4 medium white onion

2 cloves garlic

1/2 cup water or beef broth

For the Picadillo:

1 tbsp vegetable oil

1 lb (450g) ground beef (80/20 or 85/15 works best for flavor)

2 medium russet or white potatoes, peeled and diced into bite-sized pieces

1 cup sweet corn kernels (canned and drained, or frozen)

1 jalapeño or serrano pepper, finely diced (optional, for a little heat)

1 cup beef broth (adjust depending on how saucy you want it)

1 tsp ground cumin

1/2 tsp Mexican oregano

1 tsp salt (plus more to taste)

1/2 tsp black pepper

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