Mexican Picadillo

Cut the ground beef, potatoes, carrots, and tomatoes into convenient pieces, and prepare the onion, garlic, and spices separately.

Heat oil in a heavy pot and sauté the onion until soft, then add the garlic and spices.

Add the base for the Mexican Picadillo and fry it so that it is coated with the aromatic base.

Add the tomatoes, broth, coconut milk, or other liquid from the recipe and bring to a gentle simmer.

Simmer covered until the main ingredients become tender and the sauce thickens.

At the end, adjust the salt, acidity, and spiciness; serve hot with a traditional side dish.