Humble and delicious, picadillo is a classic, homestyle dish loved in Mexico, Cuba and even the Philippines. It takes mince and potatoes and turns them into a saucy and satisfying triumph for rib-sticking fare with a little Latin flair. Spice it up with jalapeños on top.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Peel and finely slice eschalot. Grate carrot on the coarse side of a box grater. Cut potato into 2cm pieces.
Heat oil in a frypan over medium-high heat. Add eschalot and carrot and cook for 2–3 minutes or until starting to caramelise.
Add beef, a sprinkle of salt and pepper and cook, breaking mince up with a wooden spoon, for 5–6 minutes or until caramelised.
Add Smoky Mexican Mix-Up and potato and cook, stirring, for 30 seconds or until fragrant. Add tomatoes and 180ml (¾ cup) water. Season and bring to a simmer. Cover with a lid, reduce heat to medium and cook for 20–25 minutes or until potato is tender.
Rinse coriander, pick leaves from their stems and chop. Fluff rice with a fork. Add coriander to rice and mix to combine. Roughly chop jalapeños. Divide coriander rice between bowls. Top with beef picadillo, yoghurt and jalapeños to serve.