Steps
- Dice 1 white onion. Blend half with 4 Roma tomatoes, 2 garlic cloves, 2 stemmed jalapeños, and ½ cup of beef stock.
- Add half of 2 teaspoons of kosher salt, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and ½ teaspoon of Mexican oregano, and blend until smooth.
- Heat 2 teaspoons of olive oil over medium-high heat and cook the remaining onion for 5 minutes. Add 450g of lean ground beef and the remaining salt, and cook for 6-8 minutes, breaking it up. Drain excess fat.
- Add 1 diced medium russet potato and 1 diced large carrot. Cook for 5 minutes.
- Pour in the sauce. Cover and simmer over low heat for 20 minutes. Uncover and cook for 5 minutes.
- Add ½ cup of frozen peas. Cook for 5 minutes, until the vegetables are tender and the beef reaches 160°F / 71°C. Add water if dry.