Dice 1 white onion. Blend half with 4 Roma tomatoes, 2 garlic cloves, 2 stemmed jalapeños, ½ cup of beef stock, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and ½ teaspoon of Mexican oregano.
Heat 2 teaspoons of olive oil over medium-high heat. Cook the remaining onion for 5 minutes. Add 450g of lean ground beef and 1 teaspoon of kosher salt for the beef. Cook for 6-8 minutes, breaking it up. Drain excess fat.
Add 1 diced medium russet potato and 1 diced large carrot. Cook for 5 minutes.
Pour in the sauce. Cover and simmer over low heat for 20 minutes. Uncover and cook for 5 minutes.
Add ½ cup of frozen peas. Cook for 5 minutes, until the vegetables are tender and the beef reaches 160°F / 71°C. Add water if dry.
