Authentic Mexican Picadillo

2 Large Potatoes Diced
2 Large Carrots Diced
1 can Green Peas
1/2 Onion Diced
1 lb ground beef
1 chile ancho, deveined and deseeded
1 cup Beef Stock
1/4 white onion
2 Red tomatoes
1 chipotle pepper in adobo
2 cloves garlic
1 stick cinnamon
1/4 tbsp cumin
3 sweet peppercorns
1/4 tbsp thyme
1/4 bunch cilantro finely chopped
1 tbsp oregano
salt to taste
1 tbsp oil

Start by sauteeing the tomato, the 1/4 white onion, chile ancho, garlic, thyme, peppercorn, cinnamon and oregano in a medium to large frying pan with 1 tablespoon of oil. Remove from the pan and blend in a blender with the beef stock and chipotle pepper until smooth. Set aside.
In the same pan that you used for the previous step, cook the ground beef with the diced onions and cilantro and season with salt and pepper to taste.
Once the ground beef is browned, add the carrots and potatoes and cook for about 5 minutes over medium heat.
Add the mixture from the first step and bring to a boil for 10 minutes.
Add the green peas and let simmer for another 10 minutes. Add additional salt if necessary.