Filipino Picadillo

Ground meat and diced vegetables in a tomato-based sauce.

Course Main Course

Cuisine Filipino

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 403kcal

Cost $8-$12

Heat your pan over medium-high heat, then add a thin coating of oil. Spread the potatoes and carrots in the pan, then sear until they develop a light golden crust, about 5 minutes. Remove and set aside.
Lower the heat to medium and add more oil if necessary. Sauté the onion and garlic until softened and caramelized, about 5 minutes.
Turn up the heat to medium-high, then add the ground meat. Break it apart and let it brown while its fat renders out for about 5 minutes. Season with salt and pepper to taste.
Add the tomato paste, stirring for about 3 minutes to develop its flavor. It should darken in color as it caramelizes.
Add the raisins, bay leaf, 2½ cups water, chicken bouillon, fish sauce, and sugar. Mix well to dissolve the bouillon and let it come to a boil.
Bring back the potatoes and carrots, then reduce the heat to medium. Cover and simmer for 5 minutes.
Stir in the peas and olives, then cook for about 2 minutes. Add more water, if necessary. Taste and adjust the seasoning as needed, then turn off the heat.

Ground meat: You can use ground beef, pork, or chicken, depending on your preference.
Potatoes: Yukon Gold or red potatoes are ideal because they hold their shape well during cooking.
Tomato paste: It is thick and concentrated, adding an intense tomato flavor. You can use tomato sauce, but reduce the water in the recipe.
Green olives: Choose a variety that isn't too overpowering and that you enjoy eating on its own, like Castelvetrano or Manzanilla olives. If you're not a fan of olives, you can simply leave them out.