Description
This Filipino Picadillo recipe delivers a hearty and flavorful ground beef and pork stew simmered with potatoes, carrots, tomatoes, and a balance of sweet and savory seasonings. Served over fluffy rice and topped with a fried egg, it’s accompanied by savory fried plantains for a perfect combination of textures and tastes. Ideal for a comforting family meal rich in classic Filipino flavors.
Ingredients
Scale
Rice
- 2 cups white rice (uncooked for fluffy texture)
- 4 cups water (for cooking rice, twice the rice volume)
Picadillo
- 3 tablespoons extra virgin olive oil (divided for sautéing)
- 2 cups yellow potatoes (diced into bite-sized pieces)
- 1 cup carrots (cut into 1/2 inch dice)
- 1 medium onion (diced)
- 4 cloves garlic (fresh minced)
- 1 pound ground beef (80/20)
- 1 pound ground pork
- 2 tablespoons tomato paste
- 2 cups fresh tomatoes (diced)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup raisins
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce (good quality)
- 1 tablespoon chili garlic paste
- 1 cup water (for sauce consistency)
- 1 cup frozen peas (thawed)
Additional
- To taste Tabasco sauce (as condiment)
- 2 cups savory fried plantains (as side)
- 4 fried eggs (sunny-side up or over-easy, one per serving)
Instructions
- Cook the Rice: In a rice pot or pan, add 4 cups of water to 2 cups of white rice. Cook the rice according to standard methods until fluffy and tender. Set aside while you prepare the Picadillo.
- Sauté Potatoes and Carrots: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium to medium-high heat. Add the diced potatoes and carrots and fry for about 15 minutes until the vegetables are browned and just tender. Remove them from the skillet using a slotted spoon and set aside.
- Sauté Onion and Garlic: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3 minutes until translucent and fragrant. Then add the minced garlic and sauté for another 1 minute until fragrant.
- Brown the Meat: Add the ground beef and ground pork to the skillet. Cook for about 8 minutes, stirring occasionally, until the meat is fully browned and cooked through.
- Add Tomato Paste: Create a small well in the center of the meat mixture and add the tomato paste. Stir it in and cook for about 1 minute to integrate its rich flavor fully.
- Combine Remaining Ingredients: Add the diced tomatoes, kosher salt, freshly ground black pepper, raisins, fish sauce, soy sauce, chili garlic paste, and the cooked potatoes and carrots back into the skillet. Stir all ingredients thoroughly to combine.
- Simmer the Mixture: Lower the heat to medium and let the mixture simmer uncovered for 10 to 15 minutes, stirring occasionally, until most of the liquid evaporates and the sauce thickens.
- Add Frozen Peas: Gently fold in the thawed peas and cook for an additional minute. Remove the skillet from heat once peas are heated through.
- Cook Fried Eggs: In a separate frying pan, cook sunny-side-up or over-easy eggs—one per serving—as desired.
- Assemble and Serve: Place fluffy cooked rice into each serving bowl. Generously top with the Picadillo mixture, then place one fried egg on top. Serve alongside savory fried plantains and offer Tabasco sauce as a condiment for added heat.
Notes
- Use ground beef with an 80/20 fat ratio for optimum flavor and moisture.
- Adjust the amount of chili garlic paste and Tabasco sauce to control the spice level.
- If plantains aren’t available, fried bananas or boiled green bananas can be used as alternatives.
- To make ahead, the Picadillo mixture can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Rinsing the rice before cooking will help achieve a fluffier texture.
