||Add cooking oil into a large skillet and sauté the diced potatoes until golden, around 5 minutes. Set them aside.
||In the same skillet, sauté the onion and garlic. Once fragrant and translucent, add the bell pepper and carrot. Cook for a few more minutes and incorporate the ground beef.
||Once the ground beef is brown, add the tomato purée and return the potatoes. Add the olives and nopalitos raisins if using.
||Add the stock and season with cumin, salt and pepper. Bring to a boil and serve with warm tortillas.