Mexican minced beef hash with vegetables (Picadillo mexicano)

1. Peel the potatoes and carrots and cut them into small 5 mm dice.

2. Blend the tomatoes with half the onion and the garlic until smooth.

3. Heat the oil in a deep frying pan and soften the rest of the onion, finely chopped, for 3 minutes, then add the minced beef and fry over high heat for 6-8 minutes, breaking it up, until browned all over.

4. Add the potatoes and carrots, pour in the tomato purée and the water, season with cumin, salt and pepper, cover and simmer gently for 15 minutes.

5. Add the peas and cook uncovered for another 5 minutes, until the vegetables are tender and the sauce has thickened.

6. Serve with rice, tortillas or on tostadas, with avocado.

Tip: You can use picadillo to fill chiles rellenos, empanadas or tacos too – it's worth making a double batch.