Picadillo Mexicano (Spiced Minced Beef with Potatoes and Peas)

• 1 medium Yellow onion
• 3 cloves Garlic
• 2 medium Yukon Gold potato
• 4 medium Tomato, ripe
• 1 tbsp Vegetable oil
• 500 g Minced beef
• 2 tsp Ground cumin
• 1 tsp Dried oregano
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 300 ml Water
• 150 g Green peas
• 8 pieces Corn tortillas
• 1 piece Lime

1. Peel and finely chop the onion, then finely chop the garlic. Peel the potatoes and cut into small cubes. Dice the tomatoes.
2. Heat the vegetable oil in a large frying pan over medium heat. Add the onion with a pinch of the salt and cook for 5 minutes until softened, then stir in the garlic for 1 minute 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. Stir in the ground cumin, dried oregano, remaining salt and the black pepper, and cook for 30 seconds.
4. Stir in the tomatoes, potatoes and water, scraping up any browned bits from the pan. Bring to a gentle simmer, then reduce the heat to medium-low and cook for 15 to 18 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
5. Stir in the green peas and simmer for 2 to 3 minutes until hot through. Warm the corn tortillas in a dry pan or directly over a low flame until pliable. Serve the picadillo with tortillas and lime wedges for squeezing over.

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