Mexican Picadillo

Place the tomatoes, half of the diced onion, water, garlic, jalapeño pepper, half a teaspoon of kosher salt, Mexican oregano, cumin, and water into a blender. Blend the mixture until it becomes completely smooth.

Pour the oil into a large skillet or sauté pan and heat it over medium - high heat. Add the remaining half of the diced onion to the pan. Cook the onion for 5 minutes, stirring it occasionally, until it softens.

Add the ground beef to the pan with the cooked onion. Sprinkle the remaining half - teaspoon of kosher salt over the beef. Cook the beef for 6 minutes, using a spatula to break it up into small pieces as it cooks. If there is any excess grease in the pan, drain and discard it.

Stir the potatoes and carrots into the pan with the cooked beef. Cook the mixture for 5 minutes. Pour the pureed tomato mixture into the pan and stir well to combine all the ingredients. Reduce the heat to low, cover the pan with a lid, and cook for 15 minutes.

Remove the lid from the pan and cook for 5 more minutes. Stir in the frozen peas and continue cooking, uncovered, for 5 more minutes, or until the potatoes and carrots are tender. If the meat starts to dry out, add ¼ cup of water to the pan and keep cooking.

Take a small taste of the picadillo. If needed, season it with more salt to your liking.