Check out my regular pot recipe
Filipino picadillo, often called giniling, refers to a savory ground-meat dish cooked in a tomato base with vegetables. This version combines ground meat with potatoes, carrots, onions, garlic and a few simple seasonings for a comforting, family-style meal.
Ingredients:
- 1 tbsp oil
- 3 cloves garlic, chopped
- ½ onion, sliced
- 4 small potatoes (or 2 medium), peeled and cubed
- 14 baby carrots, cut into thirds (or 2 medium carrots, cubed)
- 1 lb ground meat of your choice (ground beef is traditional)
- 1 tbsp fish sauce
- 2 tbsp hot sauce (Cholula or Tabasco work well)
- Salt and pepper, to taste
- 1 can diced tomatoes (or tomato sauce)
- 2 tbsp raisins (optional)
- ½ cup frozen peas
Directions:
- Heat oil in a large pot or deep skillet over medium heat.
- Add chopped garlic and sliced onion; sauté until the onion turns translucent.
- Add the cubed potatoes and carrots, stirring and cooking a few minutes until the carrots brighten in color.
- Add the ground meat and break it up with a spoon. Season with fish sauce, hot sauce, salt and pepper, and mix until combined.
- Pour in the diced tomatoes (or tomato sauce) and stir. If using, add the raisins now.
- Cover the pot and simmer gently for about 15 minutes, leaving a small vent so steam can escape, until the potatoes and carrots are tender.
- Uncover and test the vegetables with a fork. Stir in the peas and adjust seasoning with more salt and pepper if needed. Cook a few more minutes until peas are heated through.
- Remove from heat and serve immediately.
This picadillo is hearty and full of flavor, and it pairs perfectly with steamed rice. The potatoes make the dish filling on their own, but a side of rice soaks up the savory tomato sauce and complements the meaty, vegetable-packed filling. Enjoy!