PREPARATION:
Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots. Cover the potatoes while they cook to help them cook faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.
Add the ground beef to the same skillet and heat to medium/high. Season the beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.
Add the garlic and onion and continue cooking for 2 to 3 minutes.
Add the roughly chopped tomatoes, serrano chiles, 1/4 cup water, pinch of salt and Mexican oregano to a blender and blend until smooth.
Pour the tomato mixture into the picadillo. Let it come to a boil and taste for salt. Fold in the potatoes and stir until well combined.
Taste for seasonings and continue cooking at a low simmer until the sauce thickens and reduces, 7-10 minutes.
Remove from heat and serve hot with tortillas or rice.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 380 kcal | Servings: 4 servings.