Picadillo Mexicano con Papas (Mexican Minced Beef Stew with Potatoes)

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 Jalapeno pepper
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 2 Bay leaves
• 500 g Minced beef
• 400 g Canned chopped tomatoes
• 300 ml Beef stock
• 600 g Yukon Gold potato
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 Lime

1. Peel the potatoes and cut into 1.5 cm cubes. Finely chop the onion and jalapeño (remove the seeds for less heat), and crush the garlic. Cut the lime into wedges.
2. Heat the olive oil in a large pot over medium heat. Add the onion and jalapeño with a pinch of the salt and cook for 5 minutes until softened. Stir in the garlic, cumin and oregano and cook for 30 seconds until fragrant.
3. Add the minced beef and cook over medium-high heat for 6 to 8 minutes, breaking it up with a wooden spoon, until browned and any liquid has evaporated. Season with the remaining salt and the black pepper. Stir in the bay leaves.
4. Tip in the chopped tomatoes and beef stock, then add the potatoes. Bring to a gentle simmer, cover, and cook for 15 minutes, stirring once or twice, until the potatoes are nearly tender. Uncover and simmer for 5 to 8 minutes more until the sauce is glossy and thick enough to coat the meat and potatoes.
5. Remove the bay leaves and taste for seasoning. Squeeze over lime to brighten the picadillo just before serving. Serve hot, spooned into bowls or as a filling for rice or tortillas.

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