Mexican Picadillo

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Ingredients:

For the Picadillo:

• 1 lb (450g) ground beef (80/20 lean-to-fat ratio works best)
• 2 medium potatoes, peeled and diced into ½-inch cubes
• 1 medium carrot, peeled and diced
• 1/2 cup frozen peas
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 Roma tomatoes, finely chopped
• 1 can tomato sauce
• 1 cup beef or chicken broth
• 2 tbsp vegetable oil (divided)
• 1 tsp ground cumin
• 1 tsp smoked paprika (optional, for added depth)
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon (optional, for a touch of warmth)
• 1-2 chipotle peppers in adobo sauce, chopped (optional, for spice)
• Salt and black pepper to taste

For Garnish:

• Fresh cilantro, chopped
• Lime wedges

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Instructions:

1. Cook the ground beef:
   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat, if needed, and season with a pinch of salt and pepper. Remove the beef from the skillet and set aside.

2. Sauté the vegetables:
   In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for about 30 seconds until fragrant.

3. Add the tomatoes and spices:
   Add the chopped tomatoes, tomato sauce, cumin, smoked paprika (if using), oregano, and cinnamon (if using). Stir well and cook for 5 minutes, allowing the tomatoes to break down and the mixture to become aromatic. If using chipotle peppers, add them at this stage for a spicy kick.

4. Simmer the Picadillo:
   Return the browned ground beef to the skillet. Add the diced potatoes, carrots, and broth or water. Stir to combine. Reduce the heat to low, cover, and let the mixture simmer for 20-25 minutes, stirring occasionally, until the potatoes and carrots are tender.

5. Add the peas:
   During the last 5 minutes of cooking, stir in the frozen peas to retain their bright color and flavor. Taste and adjust seasoning with additional salt and pepper if needed.

6. Garnish and serve:
   Garnish with chopped fresh cilantro and serve hot with lime wedges on the side. This dish is perfect paired with white rice, warm tortillas, or as a filling for tacos or empanadas.

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Notes:

• For extra flavor, feel free to add a touch of chipotle peppers for heat or cinnamon for warmth.
• You can adjust the veggies based on personal preference, such as adding bell peppers or olives for a different twist.