Directions:

Blend the Tomato Base: In a blender, combine the Roma tomatoes, onion, garlic, and 1/2 cup of water or broth. Blend until completely smooth. Set this mixture aside.

Brown the Meat: Heat the vegetable oil in a large skillet (just like the one in your photo) over medium-high heat. Add the ground beef. Cook, breaking it apart with a wooden spoon, until it is fully browned and no longer pink (about 5-7 minutes). If there is an excessive amount of grease, you can drain a little bit off, but keep some for flavor.

Add the Potatoes and Chiles: Stir the diced potatoes and the diced jalapeño (if using) into the browned beef. Cook for about 2 to 3 minutes, letting the potatoes soak up some of the savory pan juices.

Fry the Sauce: Pour the blended tomato mixture directly into the skillet. Stir everything together and let it cook for about 3 minutes. This allows the raw tomato flavor to cook out and the sauce to slightly thicken.

Season and Simmer: Pour in the beef broth. Add the cumin, Mexican oregano, salt, and black pepper. Stir well to combine. Bring the skillet to a boil, then immediately reduce the heat to medium-low.

Cover and Cook: Place the lid on your skillet (just like in the picture!) and let it simmer for about 15 minutes, or until the diced potatoes are fork-tender.

Add the Corn: Once the potatoes are tender, stir in the corn. Let the skillet simmer uncovered for another 2 to 3 minutes just to heat the corn through.

Taste and Serve: Taste the broth and add a little more salt or pepper if needed. Serve hot!

Serving Suggestion: Picadillo is fantastic served right away with warm corn or flour tortillas, over authentic red Mexican rice, or even spooned into tacos or empanadas

Enjoy !!