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Begin by heating the vegetable oil in a large skillet over medium heat.
Once the oil is hot, add the ground beef. Break up any large clumps of meat with a wooden spoon to ensure even cooking. Cook the beef until it is browned, which should take about 8 minutes.
Add the chopped onion and garlic to the skillet. Stir and cook for about 1 minute, or until the onion becomes translucent. Following this, incorporate the Serrano chili and diced potatoes into the mixture. Stir well and continue cooking for about 5 minutes, ensuring the potatoes become slightly tender yet firm, as they will continue cooking later.
Next, add the diced tomatoes and the beef bouillon cube to the skillet. Stir thoroughly. The tomatoes will release their juices, and the bouillon cube will dissolve, enriching the flavor of the dish. Cover the skillet with a lid and reduce the heat to a simmer. Cook until the potatoes are fully tender and the tomatoes have thickened into a rich sauce.
Season the dish with salt and pepper to your liking.
Just before serving, stir in the chopped cilantro. Serve this flavorful picadillo with rice and warm corn tortillas.