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Heat 1 teaspoon of oil in a small frying pan over medium heat.
Add the whole tomatoes, jalapeños, serrano pepper, and garlic to the pan. Roast until their skins are charred and blistered, turning occasionally for even roasting.
Transfer the roasted tomatoes, peppers, and garlic to a blender. Add ¼ cup of water and blend until smooth. Set the sauce aside.
In a large skillet, cook the ground beef over medium-high heat until browned and fully cooked.
Season with salt and black pepper. Drain any excess fat if needed.
Add the diced potatoes and onion to the skillet with the beef. Stir and cook for 5-7 minutes, allowing the potatoes to soften slightly.
Pour the blended sauce into the skillet, mixing it well with the beef, potatoes, and onion. Lower the heat to a simmer, cover, and cook for 15-20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.
Taste the Picadillo and adjust the salt or pepper to your preference.
Serve hot with warm tortillas, rice, or as a filling for tacos or stuffed peppers.