This recipe is for a more Mexican style Picadillo, that we've had while travelling there. The flavours and ingredients for this dish vary depending on where and which country you are in; we've had it in Cuba, Mexico, Costa Rica, and a couple other countries... as well as versions made by our Grandparents who were rural Canadian to the core.Ingredients:For the sauce2-3 smallish tomatoes1-2 jalapeno peppers 1 small yellow onion125 mL (1/2 cup) beer2 cloves garlic2 mL (½ tsp) cumin2 mL (½ tsp) oregano2 mL (½ tsp) saltFor the meat500g (1 pound) ground beefsalt, to taste1 large white potato, diced2 large carrot, diced250 mL (1 cup) frozen peasMethod:Put all sauce ingredients in a blender and puree. Heat a fry pan over medium-high heat. Brown the ground beef. Mix the peas, potatoes, and carrots into the ground beef, and cook for 5 minutes.Add the pureed sauce to the skillet, stir thoroughly and cover with a lid. Simmer on medium-low for 15 minutes.Remove the lid and continue cooking for another 10 minutes, to thicken the sauce. If the picadillo starts to get dry, add a 1/4 cup of beer and continue cooking.Music by Jeff Kaalesoundcloud.com/jeff-kaale#LeGourmetTV #Picadillo #LearnToCook#GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks-~-~~-~~~-~~-~-Please watch: "