Brown the beef

• Place the ground beef in a hot pan and break it apart.
• Season with the salt and cook until no pink remains.

Add onion and tomatoes

• Add the diced white onion and cook until translucent.
• Add the diced Roma tomatoes and cook until they start breaking apart.

Add the potatoes

• Add the diced yellow potatoes, cut to a similar size so they cook evenly.
• Stir only occasionally so the potatoes don't turn to mush.

Blend the salsa

• In a blender, combine the tomatoes, onion, serrano peppers, garlic, salt, cumin, peppercorns and water.
• Blend until completely smooth.

Simmer the picadillo

• Pour the salsa into the pan and mix well; it will darken as it cooks.
• Cover and simmer until the potatoes are soft, or leave the lid off for a drier picadillo.

Serve

• Serve with arroz rojo, quesadillas and salsa verde.