For the Sauce:

Place all ingredients on a foil-lined tray and broil until slightly charred in places, turning as necessary and removing each as they are ready. Remove the skins from the garlic, the stem from the tomatoes, and remove stem and seeds (if desired) from jalapeno.

Add the to the blender with the beef broth. Blend until homogenized. Set aside.

For the Picadillo:

In a large skillet, add two tablespoons oil and heat over medium-high heat. Add the onion and potatoes and slightly brown, stirring now and then for several minutes.

Add the ground beef, breaking it up, and cook until no longer pink, stirring often. Drain if desired (some fat left behind makes the tastiest picadillo.)

Add the ancho chile powder, salt, cumin, and oregano. Stir in. Add the diced tomato and the Salsa. Stir.

Simmer for 15 to 20 minutes, stirring gently every now and then, until the potatoes are tender. If, when finished, less sauce is wanted, simmer a bit longer to reduce; for a saucier picadillo, add a little more beef broth or water.

Garnish as desired with lime, cilantro, and pass the hot sauce.