Picadillo mexicano

Method

1. 1 Sauté the ground beef in a hot pan for 8 minutes, spreading it thinly and letting it sear for 2 minutes at a time, rather than boiling it in its own water.
2. 2 Add the chopped onion and garlic, stir-fry for 4 minutes, then add the crushed tomatoes and chopped chipotle peppers.
3. 3 Add diced potatoes and carrots (cut into 1 cm cubes) to 150 ml of water and cook for 15 minutes.
4. 4 Add the raisins and roasted almonds during the last 8 minutes; the sweetness of the raisins is a Mexican touch that distinguishes this dish from typical stir-fried minced meat.
5. 5 Simmer until the sauce thickens and coats the meat and potatoes, allowing them to be easily mashed with a spoon.