Preheat 1/8 to 1/4 glass of olive oil in a nonstick skillet to medium warm for some minutes.Include the diced potatoes and cook until browned and firm in most spots.
I like to cover my potatoes whereas they cook. The steam made makes a difference them cook a small quicker from the interior. Exchange potatoes to a plate lined with paper towels to deplete, set aside.
Add the ground hamburger to that same skillet and warm to medium/high.Season meat with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until pleasantly browned.
Add the garlic and onion, proceed cooking for 2 to 3 minutes. Include tomatoes, serranos, 1/4 glass water, salt and oregano to the blender and mix until smooth.
Pour tomato blend into picadillo.Let it come to a bubble and taste for salt. Overlap within the potatoes and mix until well combined.
Taste for seasonings and proceed cooking at a moo stew until sauce thickens and decreases, 7-10 minutes .
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