To prepare this Mexican-style beef and potato stew, start by finely chopping garlic cloves and dicing an onion. Dice the potatoes into bite-sized pieces and place them in water to prevent browning. In a large pot or deep skillet, heat 2 tablespoons of cooking oil over medium-high heat. Add the ground beef to the heated oil. Sprinkle in the beef bouillon and black pepper to taste. Cook the beef until it's browned and crumbled, about 7 to 10 minutes. Break it apart with a spatula as it cooks. Drain any excess fat if needed.

Reduce heat to medium-low, add the chopped garlic and diced onion to the pot with the cooked beef, sautéing until the onion softens, about 5 minutes.  Add the crushed tomatoes and diced chipotle peppers into the pot, stirring it with the beef mixture. Season with Mexican oregano, cumin, and sugar, and add a bay leaf. Add the drained diced potatoes and mixed vegetables to the pot, then pour in 3 cups of water, stirring everything together.

Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer, stirring occasionally, for about 30 to 35 minutes until the potatoes are tender and the sauce thickens slightly. Taste the carne molida con papas and adjust the season if needed. Remove the bay leaf once the potatoes are tender and the flavors have melded together. Your Carne Molida con Papas is now ready to be served. Garnish with chopped cilantro.

Camila's Note: Our carne molida con papas yields a spicy sauce; however, you can adjust it to your desired heat level. For a slightly thinner sauce, instead of adding an additional 3 cups of water, add 4 cups.