Picadillo Ranchero

1 onion, cut into strips 2 jalapeños, cut into strips 2 garlic cloves, minced 2 lbs ground beef Salt to taste (about 2 1/2 tsp) 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1 tsp ground cumin 1 tsp oregano 1 tsp black pepper 1 lb baby yellow potatoes 4 Roma tomatoes, small diced 3 tomatillos, small diced 2-3 chile chipotles in adobo sauce, finely chopped 1 can El Pato tomato hot sauce 1 cup water 2 bay leaves Oil, for the pan Fresh cilantro, chopped (to finish) Refried beans and flour tortillas, to serve

1. Heat a little oil in a pan over medium-high heat. 2. Once hot, add the onion and jalapeños. Sauté for a couple of minutes. 3. Add the minced garlic and sauté for 30 seconds. 4. Add the ground beef and break it down. Season with salt, black pepper, garlic powder, onion powder, ground cumin, and oregano. Cook for 3 minutes. 5. Add the potatoes, mix, and cook for 5 minutes. Drain off any excess grease. 6. Add the tomatoes, tomatillos, and chopped chile chipotles. Mix. 7. Pour in the El Pato tomato sauce and 1 cup of water. Mix again. 8. Reduce heat to medium-low and bring to a simmer. Taste and adjust salt. 9. Add the 2 bay leaves, cover, and cook for 15 minutes, until the potatoes are fully tender. 10. Turn off the heat and sprinkle with fresh cilantro. 11. Serve with refried beans and flour tortillas. Tip: For a brothier picadillo, add more water. Skip the jalapeños for a milder version, or bump up the chipotles for extra heat.

From Cooking Con Claudia (YouTube). Classic Mexican weeknight dish — ground beef with potatoes simmered in a tomato-chipotle sauce. Very flexible on heat level.