Beef Picadillo with Potato and Warm Cumin

Dice the yellow onion into small pieces. Mince the garlic cloves. Core and dice the tomatoes into small cubes.

Peel the potatoes and cut into 1/2-inch cubes. Dice the carrot into small pieces.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and no longer pink, about 7 minutes. Verify internal temperature reaches 160°F (71°C) using a meat thermometer.

Add the diced onion to the beef and cook until softened, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the diced tomatoes, potato cubes, carrot pieces, ground cumin, salt, and black pepper. Stir everything together to combine.

Pour in 1/2 cup of water to help release any browned bits from the bottom of the pan. Stir to incorporate.

Reduce heat to medium-low, cover the pan, and let the picadillo simmer for 20 minutes until the potatoes are completely tender and the flavors have melded together.

Uncover and cook for an additional 5 minutes to let any excess liquid evaporate, giving you a thick, rich picadillo.

Taste and adjust seasoning with more salt if needed. Sprinkle the fresh cilantro over the top as a garnish.

Serve warm with rice or warm tortillas on the side.