So pick a deal is like a Mexican ground beef mixture.

There's so many so many, so many variations.

I'm gonna show you my favorite one that has potatoes and peas in it.

But, um, it's really delicious.

That's a great thing to stuff in.

Sad and empanada or a taco or nachos or burritos or other stuff.

Fritos?

I don't know.

All right, we're gonna start by hot start by peeling a tomato.

I'm gonna show you a little quick and easy way to do that tomato here, a little pot of boiling water and just make a little X in the bottom.

Do you want me to go very deep?

Really.

Just need to go through the skin, but you probably will go a little bit deeper than that.

Anyway, drop that baby in there should technically be covered with boiling water, but we're gonna cheat a little bit.

Okay?

So I'm just gonna leave this for, like, I don't know, 30 seconds or something.

Okay, great.

So see how this is like splitting to skin split and like the little X that we made has started to open up blossom look, flower perfect and look, I mean, that's obviously it's peeling itself.

Okay, so I'm gonna drop it into a little bowl of cold water here just to cool it.

And this weekend, set aside, you could let it cool and water your plants with it or whatever.

And I've got a pound of ground beef here.

So just gonna throw this in and unit starting to ground.

Okay, well, that's happening.

I'm gonna go ahead and just peel the skin off this tomato like that.

If you wanted to skip the peeling of the tomato step, you could, But it's really not that hard.

And it kind of makes the finished dish have a better texture, or you could always use a couple of canned tomatoes.

Now, I'm just gonna chop this up over here.

Oh, quick.

This tomato sucks.

It's like white inside.

Okay, this is looking good.

Starting to get a little brown, So Yeah, like I was saying, um, there's a ton of variations on peak.

Adios.

Some of them have, like apples.

Uh, this one's got potatoes, peas, raisins, olives.

You can leave any of these things out.

If you don't like one of these things, you can totally leave it out.

Um, it's really just I mean, it's just one of those recipes that it's it's called Peak Audio, but they're like every family has their own way of making it.

If you have a special way that you like to make yours, please leave me a comment and let me know where you learned how to make it.

I would love to hear about that.

Great.

So this is almost all browned.

Go ahead and add, uh, jalape O garlic and onion here and get that started in a cook.

And I've cut the onion and pretty small Um, when it's finished, I want the meat really thio the meat and the onions to sort of former union of one and and then just have the chunks of potato and peas and all the other stuff like that.

But I want the onions to really, really cook down super soft.

Well, just keep cooking this until the meat is all cooked.

It looks good.

Looks like it's all cooked.

You can drain the grease if you want to, before you add the onions.

I would say I myself like a greasy pick a DEA, So I'm gonna leave it all in there.

So there's, like tomato.

This is some thyme, oregano and salt.

Some people put clothes on all spice, cumin and chili powder instead of the the herbs.

But you know, whatever.

However, you wanna play it, Rose.

And then this is a potato.

And still, you know, it's cut up kind of fairly small.

And I've got some chicken stock in this little Mexican pot here.

Help.

But there's not too much lead in the glaze, but little lead never hurt you.

Just kidding.

And totally did Boyd let it.

All costs stirred around.

Get those potatoes down in there.

Okay, so kind of get it all down in that liquid.

I'm gonna add a little bit more of my chicken stock, and we're gonna let this simmer for about 20 minutes.

Just keep an eye on it.

Um, until those potatoes are nice and tender and and all the onions and tomatoes have broken down.

Okay, so 20 minutes later, this is what we're looking at here.

Most of that liquid has cooked off.

I did add about a tablespoon of tomato paste just to give it a little bit of color.

But if you have a big, beautiful tomato, you probably don't need thio potatoes.

Air soft.

So now I'm gonna add the peas.

And these were just some frozen peas that I ran a little bit of water over in a colander to get him defrosted a little bit.

And some reasons that I soaked in a little bit of water to plump up a little and some pimento stuffed olives, which I like, but maybe you don't, and that's fine.

You can leave Mt.

Oh, it's gorgeous.

OK, now I'm just gonna let this simmer another five minutes or so just to get those peas warmed up and cooked, and then we're ready to make some tacos.

Yeah, taco time.

Oh, my gosh.

I'm so excited about this.

So yeah, ago, saying you could put this just in a taco like I'm doing.

But it's also makes a really, really good feeling for empanadas.

Don't throw a little cilantro on here.

A little fresh on Yoon.

Hello home.

It's also there we go.

Pig audio.

Taco Peca, Do you talk to anyone?

All right.

Well, I hope you like this recipe.

If you like this video, please subscribe so that you will be notified whenever I released a new video.

And I'll post a link to my crispy beef taco video, which you might also like.

Listen, maybe a taste.

Beautiful.

That is so good.

Such a great combination of flavors was just a great thing.

And there's somebody variations.

So you have your on a way to make a deal.

Please leave a comment below love to hear about it.

Thank you so much for watching.

And I'll see you guys next time.

Bye.