Picadillo – Mexican minced beef with potatoes and carrots

Ingredients for 4 portions

• 300 gPotato, in small dice
• 2Carrots, in small dice
• ½Yellow onion, finely chopped
• 3Tomatoes
• 2 clovesGarlic
• ≈ 250 mlWater
• 1 tbspRapeseed oil
• 500 gBeef mince
• 1 cubeChicken stock
• to tasteSalt
• to tasteBlack pepper
• 100 gGreen peas

On the side

• 12Corn tortillas

Method

1. Peel the potatoes and carrots and cut them into small dice. Finely chop the onion.
2. Blend the tomatoes with the garlic and the water.
3. Heat the oil in a wide casserole or deep frying pan over a medium-high heat and fry the onion for 2 minutes. Add the mince and cook, breaking it up with a spoon, until no longer pink, about 8 minutes.
4. Add the potatoes and carrots, pour in the tomato mixture and crumble in the stock cube. Season with salt and pepper and bring to the boil.
5. Cover, lower the heat and simmer for 15 minutes, stirring now and then, until the potatoes and carrots are tender.
6. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
7. Stir in the peas and cook uncovered for 5 minutes, until the sauce has thickened a little.
8. Serve the picadillo with the warm tortillas.

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