Picadillo a la Mexicana

Ingredients

• 800 g (1 3/4 lb)ground beef
• 4roma tomatoes — diced
• 1white onion — chopped
• 3 clovesgarlic — minced
• 3potatoes — peeled and diced
• 2carrots — diced
• 1 cuppeas
• 2serrano chiles — minced
• 80 g (1/2 cup)raisins — optional
• 60 g (1/2 cup)slivered almonds — optional
• 1 tspground cumin
• 3 tbspneutral oil
• 3 cupsarroz rojo — to serve
• 1 tspfine salt

Method

1. Heat a large skillet over medium-high heat and add 3 tablespoons of neutral oil. Once the oil is shimmering, add 800 g (1 3/4 lb) of ground beef. Break it up with a wooden spoon, stirring frequently. Cook until the liquid released by the meat evaporates and the beef starts to brown and sizzle, indicating it's beginning to fry.
2. Finely chop 1 white onion, 3 cloves of garlic, and 2 serrano chiles. Add them to the skillet with the beef. Stir and cook until the onion becomes translucent and the garlic is fragrant. Dice 4 roma tomatoes and add them to the skillet, stirring until they begin to soften and release their juices.
3. Peel and dice 3 potatoes and 2 carrots into small, even pieces. Add them to the skillet with a splash of water, about 1/4 cup, to create steam. Cover the skillet with a lid and reduce the heat to medium. Allow the vegetables to cook until they are tender when pierced with a fork, stirring occasionally to ensure even cooking.
4. Once the potatoes and carrots are tender, fold in 1 cup of peas, 80 g (1/2 cup) of raisins, and 60 g (1/2 cup) of slivered almonds. Sprinkle 1 teaspoon of ground cumin and 1 teaspoon of fine salt over the mixture. Stir everything together until well combined, allowing the flavors to meld for a few minutes.
5. Serve the Picadillo a la Mexicana with 3 cups of arroz rojo and warm tortillas. Alternatively, let it cool slightly and use it to stuff chiles for another meal. Enjoy the comforting and aromatic dish that captures the essence of Mexican home cooking.