1.5 Tbsp of vegetable bouillon from Better Than Bouillon company
3/4 Tbsp dried Mexican oregano or regular oregano
1/2 Tbsp cinnamon, ground Ceylon
3 bay leaves
Instructions
Chop the onions and garlic.
Add to your pot – a Tbsp of olive oil and sauté until the onions become translucent.
Chop the potato into small cubes and set aside.
Add the ground beef to the garlic and onions and cook on medium heat.
When the ground beef is almost fully cooked add the potatoes, bouillon, bay leaves, oregano, cinnamon sticks and ground cinnamon.
Mix and then place a cover over the pot and allow to simmer for 20 minutes.
When the potatoes and meat are fully cooked remove from the heat and remove the whole cinnamon sticks and bay leaves for discarding. Top with fresh chopped cilantro, chopped white onion and lime wedges.
Picadillo with potatoes: cut the potatoes into cubes, trying to keep the cubes as consistently the same size as possible to ensure that they are cooked through at relatively the same time.