Description
Filipino Picadillo is a savory and sweet dish made with ground beef, pork, vegetables, raisins, and a flavorful sauce. This one-skillet dinner is perfect for a hearty meal and is served with fried eggs and savory plantains.
Ingredients
Units
Scale
- 2 cups uncooked white rice
- 3 tablespoons extra virgin olive oil, divided
- 2 1/2 cups yellow potatoes, peeled and diced into bite-sized pieces (1 pound)
- 2 cups carrots, peeled and cut into 1/2 inch dice
- 1 1/2 cups onion, diced
- 1 tablespoon fresh garlic, minced
- 1 pound 80/20 ground beef
- 1/2 pound ground pork
- 1 tablespoon tomato paste
- 1/2 pound fresh plum or San Marzano tomatoes, seeded, cored, and diced (or 15-ounce can of diced tomatoes with liquid)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup raisins
- 1 tablespoon fish sauce
- 3 tablespoons good quality soy sauce
- 1 teaspoon chili garlic paste
- 1 cup water
- 1 cup frozen peas, thawed
- Fried egg for each serving
- Tabasco sauce, served as a condiment
- Savory Fried Plantains
Instructions
- Start cooking the rice by adding twice as much water as rice to a pan or rice pot. Cook the rice while preparing the rest of the dish.
- In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium to medium-high heat. Add the diced potatoes and carrots, and fry for about 15 minutes, stirring occasionally, until they start to brown and are just shy of tender. Remove them from the pan with a slotted spoon and set aside, leaving the oil in the pan.
- Add the remaining tablespoon of olive oil to the pan and sauté the onions for 3 minutes. Add the garlic and sauté for another minute.
- Add the ground beef and ground pork to the pan and sauté for about 8 minutes, or until browned.
- Create a hole in the center of the pan and add the tomato paste. Stir for 1 minute.
- Add the tomatoes, salt, pepper, raisins, fish sauce, soy sauce, chili garlic paste, water, and the reserved cooked potato and carrot mixture to the pan. Stir to combine.
- Reduce the heat to medium and simmer until most of the liquid has evaporated.
- Stir in the peas and remove the pan from the heat.
- In a separate frying pan, fry enough sunny-side or over-easy eggs to serve one with each portion of Picadillo.
- To serve, place a portion of cooked white rice in a bowl, top with the Picadillo, and place a fried egg on top of each portion.
- Serve with Tabasco sauce on the side and savory fried plantains.
Notes
- For a more authentic touch, serve with fried plantains and extra Tabasco for those who like it spicy.
- Feel free to adjust the amount of chili garlic paste depending on your preferred level of heat.
- This dish is also great for meal prep and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 100mg