Beef Picadillo with Crispy Potatoes

• 180 g raw lean ground beef — Raw 90% lean ground beef
• 220 g, cut into 1.5 cm cubes — Raw baby potatoes
• 120 g canned tomatoes — No-salt-added canned tomatoes
• 70 g, diced — Raw red bell pepper
• 50 g, diced — Raw yellow onion
• 20 g, sliced — Pitted black olives
• 8 g (about 1 3/4 tsp) — Avocado oil
• 1 g (about 1/2 tsp) — Ground cumin
• 0.8 g (about 1/2 tsp) — Dried oregano leaves
• 4 g, minced — Raw garlic
• 0.7 g (about 1/4 tsp) — Fine salt

Method

1. 1Steam the potatoesHeat 5 g oil in a wide skillet over medium-high, add the potatoes and 0.3 g salt, and cover for 6 minutes.6 minLook for: The potatoes begin to soften under the lid.Safety: Lift the lid away from your face.
2. 2Crisp the potatoesUncover and cook for 8 minutes, turning three times, then move them to a clean plate.8 minLook for: The centers are tender and several faces are deep gold.
3. 3Start the beef and vegetablesAdd the remaining oil, beef, onion, and pepper and break the beef into small crumbles.Look for: The beef is spread evenly with no large dense clumps.Safety: Wash hands after handling raw beef.
4. 4Brown the beefCook for 6 to 8 minutes, stirring and breaking up the beef several times.8 min · 160°FLook for: No pink areas remain and the center reaches 160°F.Safety: Verify ground beef reaches 160°F.
5. 5Bloom the garlic and spicesAdd the garlic, cumin, oregano, and remaining salt and cook for 1 minute.1 minLook for: The garlic, cumin, and oregano smell fragrant without scorching.
6. 6Simmer the picadilloStir in the tomatoes, olives, and 30 g water and simmer for 6 minutes.6 minLook for: The tomato sauce clings to the beef and the olives remain visible.
7. 7Return the potatoesFold the crisp potatoes through the picadillo for 1 minute.1 minLook for: The potatoes are coated but keep their crisp edges.
8. 8Rest before servingRemove from the heat and rest the skillet for 4 minutes.4 minLook for: The sauce settles without becoming watery.Safety: Refrigerate leftovers within 2 hours.