Delicious Filipino Picadillo: A Cozy Comfort Food Recipe
This Delicious Filipino Picadillo is a warm and comforting beef and pork hash loaded with tender potatoes, carrots, sweet raisins, and a savory blend of tomato and soy. Served over fluffy white rice and topped with a fried egg, it’s a classic Filipino comfort food that’s easy to prepare and perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Filipino
Ingredients
Scale
Rice
- 2 cups uncooked white rice
- 4 cups water (for cooking rice)
Picadillo
- 3 tablespoons extra virgin olive oil, divided
- 2.5 cups yellow potatoes, peeled and diced
- 2 cups carrots, peeled and diced
- 1.5 cups onion, diced
- 1 tablespoon fresh garlic, minced
- 1 pound ground beef (80/20 blend)
- 0.5 pound ground pork
- 1 tablespoon tomato paste
- 0.5 pound fresh plum or San Marzano tomatoes, seeded and diced
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 0.5 cup raisins
- 1 tablespoon fish sauce
- 3 tablespoons soy sauce (good quality)
- 1 teaspoon chili garlic paste
- 1 cup water
- 1 cup frozen peas, thawed
Garnish and Serving
- 4 fried eggs (sunny-side-up or over-easy)
- Tabasco sauce (served as a condiment)
Instructions
- Cook the Rice: Add 2 cups of rice and 4 cups of water to a pot or rice cooker. Cook according to your rice cooker’s instructions or bring to boil on the stovetop, then reduce heat to low, cover, and simmer until rice is tender and water absorbed, about 15-20 minutes.
- Prepare Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium to medium-high heat. Add diced potatoes and carrots and fry for about 15 minutes, stirring occasionally to prevent sticking and ensure even cooking. Once tender and slightly golden, remove with a slotted spoon and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon olive oil. Add diced onions and sauté for about 3 minutes until softened. Stir in minced garlic and cook an additional 1 minute until fragrant.
- Brown the Meat: Add ground beef and ground pork to the skillet. Sauté for about 8 minutes, breaking up the meat with a spoon, until the mixture is nicely browned and cooked through.
- Add Tomato Paste: Create a small well in the center of the meat mixture and spoon in the tomato paste. Stir it evenly throughout the meat and cook for about 1 minute to deepen the flavor.
- Combine Remaining Ingredients: Stir in diced tomatoes, kosher salt, freshly ground black pepper, raisins, fish sauce, soy sauce, chili garlic paste, 1 cup water, and the reserved cooked potatoes and carrots. Mix well to combine all ingredients.
- Simmer: Reduce heat to medium and let the mixture simmer uncovered for 10-15 minutes, stirring occasionally, until most of the liquid has evaporated and the sauce thickens.
- Finish with Peas: Stir in thawed peas and cook for an additional 1-2 minutes, then remove the skillet from heat.
- Cook Eggs: In a separate frying pan, cook 4 eggs sunny-side-up or over-easy as preferred.
- Assemble and Serve: Place a generous scoop of cooked white rice in each serving bowl. Top with a hearty scoop of the Filipino Picadillo mixture. Finish each plate with a fried egg on top. Serve with Tabasco sauce on the side for added spice.
Notes
- For an authentic Filipino flavor, use fish sauce and a good quality soy sauce.
- You can substitute ground pork with more ground beef if desired.
- Adjust the chili garlic paste amount to your preferred level of spiciness.
- Using San Marzano tomatoes adds a sweeter and less acidic flavor, but plum tomatoes work well too.
- Leftover Picadillo can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: Filipino Picadillo, Filipino recipes, ground beef recipes, comfort food, rice dishes, one-pan meals, traditional Filipino food
