For the Picadillo:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large russet potato, peeled and diced into ½ inch cubes
• 1–2 jalapeños, seeded and finely diced (or green bell pepper if you prefer less heat)
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• ½ teaspoon ground coriander
• 1 cup tomato sauce
• 1 ½ cups beef broth
• Salt and pepper, to taste

For Garnish:

• Fresh cilantro, chopped (optional)