PICADILLO MEXICANO

The truth is that any recipe for picadillo serves only as a starting point because it is possible to make many changes to it and still achieve excellent results. I present here a pretty basic recipe, do not hesitate to experiment with different types of meat , vegetables , herbs and chili peppers to develop your very particular hash version .
Preparation time : 10 minutes
Cooking Time : 20minutes
Total time: 30 minutes
Quantity : 6 servings
ingredients:
• 1 lb / 450 grams ground meat (beef or half beef and half pork)
• 1 medium onion
• 4 red tomatoes
• 1 to 2 cloves garlic ,peeled
• 1 teaspoon salt or 1 and a half tablespoons of beef bouillon powder
• 1 cup water or beef broth
• 1 fresh jalapeno pepper
• 4 big carrot
• 3 medium potatoes
• 1/2 cup peas
• 1/4 teaspoonground cumin
• 1 pinch of oregano and three bay leaves
• 1 sprig of thyme
preparation:
1. In a medium saucepan fry the meat until it changes color and release their fat. Drain off excess fat .
Two. Finely chop the onion. Cut off the stem the jalapeno pepper and remove the seeds and veins , then Picalo finite. Add onion and pepper to the meat. All Fry medium heat , stirring frequently , untilonion is transparent.
Three . Place in blender one of tomatoes , garlic and salt or broth powder and water and blend well .
April . Pouring the liquified mixture into a sieve placed directly on thesaucepan , so that the laundry falls over the meat mixture .
May . Peel the carrots and cut into squares guys. Peel the potatoes and cut into squares. Peel the tomatoes and cut into squares.
6. Addthese chopped vegetables meat , cumin and oregano. Cook it over medium heat 15 to 20 minutes or until the vegetables are soft and the liquid has evaporated to your liking.
7. Serve the dish withchopped good red rice and refried or beans on toast . Pair it with rajas de chile, pickled carrots or hot sauce of your choice.
Variations: Do not be afraid to make substitutions - both vegetables and...