Picadillo tostada (ground beef and potato hash)

Dice the washed, unpeeled potatoes small (planks, halved, then cubes); cover with water in a pot over high heat with a big sprinkle of salt and boil about 10 minutes; strain.

Very finely dice the onion and garlic.

Heat a stainless steel pan over high heat with a tiny drizzle of oil; press in the ground beef and leave untouched four to five minutes to form a crust; flip and cook two more minutes, then transfer to a bowl, leaving the fond.

Saute the onion and garlic a minute in the fond, then stir in the smoked paprika and ancho chili powder.

Add the half can of whole peeled tomatoes and mash with a potato masher into a sauce; return the beef and mash it into small pebbly bits.

Add the drained potatoes; season with salt, a squirt of hot sauce and grated cinnamon; adjust consistency with more tomato or water, or cook down to thicken for tostadas.

Store some in the fridge and freeze the rest flat in a bag.

Reheat in the microwave and top a tostada with picadillo, crema, lettuce, tomato, pickled onions and a little queso fresco.