Preheat 2-3 tbsps of olive or avocado oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots. Cover potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.

While potatoes cook, in a separate skillet, at medium/high heat, add the ground beef. Season beef with salt, pepper, garlic powder, cumin, crushed oregano. Cook for 8 to 10 minutes until nicely browned.

Add the garlic and onion, continue cooking for 3-4 minutes. Add tomatoes, serrano’s and 1/4 cup water to the blender. Blend on high until smooth. Pour tomato mixture into picadillo. Let it come to a boil. Fold in the  potatoes and stir well to combine. Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes . Remove from heat. Let it cool completely if using for filling relends, empanadas or tacos dorados.

If you like your picadillo more soupy, you could add 1 cup of broth when you blend your tomatoes and serranos. Cook as instructed.