Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and continue cooking for 1 minute, stirring to prevent burning. This forms the aromatic base of the picadillo.

Add the ground beef to the skillet, breaking it up with a wooden spoon. Brown the meat for 5-7 minutes until it is fully cooked and no pink remains. Season with salt and black pepper, adjusting the seasoning to taste.

Once the beef is browned, stir in the chopped tomato and cook for an additional 2-3 minutes. The tomatoes should soften and release their juices, creating a fresh flavour that complements the spices.

Add the diced potatoes to the skillet. Stir well to coat them in the meat mixture, allowing the flavors to meld. Cook for 5 minutes, stirring occasionally, to start softening the potatoes.

Pour in the tomato sauce and beef broth (or water) to add moisture to the dish. Stir to combine, scraping the bottom of the skillet to incorporate any browned bits for added flavour.

Add ground cumin and a pinch of ground cinnamon (if desired) to the skillet. These spices add warmth and depth to the dish. Stir well, ensuring the spices are evenly distributed throughout the mixture.

Cover the skillet, reduce the heat to low, and let the picadillo simmer for 15-20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking, and if using, add the frozen peas in the final 5 minutes of cooking for a pop of colour and texture.

Serve the Picadillo Con Papas hot, garnished with freshly chopped cilantro. Traditionally enjoyed with warm tortillas, it also pairs well with rice or beans for a complete meal. For extra flavour, add a squeeze of lime or serve with sliced avocado on the side.