Giniling (Picadillo)
Equipment
- 5 quart pan or pot
Ingredients
- 2 lbs ground beef lean recommended so you don't have to remove excess fat
- 1 med-large onion chopped
- 1 large tomato sliced into wedges
- 3-5 cloves garlic minced. I like to use a mortar and pestle to grind up the garlic to spread it and its oils throughout the dish.
- 3 Tbsp Avocado Oil Similar nutritional qualities of OliveOil but Avocado Oil can be used for high temp sautéing
- 2 cups carrots about 3 large carrots, chopped
- 1 12 oz bag frozen peas
- 4 cups potatos chopped into cubes
- 2 Tbs Patis (fish sauce) Don't leave this out!!!
- 1 cup water
- 1 15 oz can tomato sauce
- salt and pepper add to taste
Instructions
- Medium High Heat
- Coat pan or pot with oil
- Add onions and sauté for 5 minutes
- Add tomatoes, cook until pulp pulls away from the wedge
- Add ground beef and brown until almost fully cooked. If using 75%-85% lean, remove excess fat but don't worry about removing all. Some of the liquid is from the tomatoes as well.
- Pour Patis (fish sauce) and stir
- Add water. Bring to a boil.
- Stir in garlic
- Add potatoes and carrots and mix.
- Add tomato sauce and stir.
- Cover and cook until potatoes and carrots are cooked firmly (not mushy).
- Reduce heat to medium and add peas.
- Lower heat until time to serve, add salt and pepper to taste.
- Recommended serving suggestion: serve with rice and fried egg. It is delicious!
