In a blender, combine the tomatoes, ½ of the diced onion, broth, garlic, jalapeño peppers, 1 teaspoon of the kosher salt, Mexican oregano, cumin, and coriander. Blend until completely smooth and set aside.

Heat the oil in a large skillet or sauté pan over medium-high heat. Add the remaining ½ of the diced onion and cook for 5 minutes, stirring occasionally, until softened.

Add the ground beef and sprinkle with the remaining teaspoon of kosher salt. Cook for 6-8 minutes, breaking up the meat into small pieces as it cooks. Drain and discard any excess grease if necessary.

Stir in the potatoes and carrots and cook for 5 more minutes. Pour in the pureed tomato mixture and stir to combine. Reduce the heat to low, cover, and cook for 20 minutes.

Uncover and cook for 5 more minutes. Stir in the frozen peas and cook uncovered for 5 more minutes, or until the potatoes and carrots are tender. If the meat starts to get dry, add in ¼ cup of extra broth or water and continue cooking. Taste and season with more salt as needed.

Garnish picadillo with chopped cilantro and queso fresco if desired. Serve immediately with warm corn or flour tortillas.