PICADILLONG PATATAS (GROUND BEEF AND POTATOES)
Prep time: 10 minutes
Cooking time: 18 minutes
Yields: 10 servings with steam rice.
2 pounds lean ground beef
1 medium size yellow onion, peeled and chopped
1 medium size tomato, chopped
5 cloves garlic, minced
½ tbsp chicken powder
2 cups chicken or beef stock
2 large russet potatoes, peeled and diced medium
1 large carrot, peeled and diced medium
Knorr liquid seasoning – optional
Anatto or Achuete powder
1 tbsp cornstarch dissolved in ¼ cup water or stock
1 jalapeno, seeded and chopped
1 cup scallions, chopped
1 ½ cup frozen sweet peas
Cook ground beef in a pan (without oil) for 10 minutes until oil is rendered. Remove oil from the beef by straining it. Discard oil.
Heat 4 tbsp cooking oil in a wok and add onions. Cook for 2 minutes.
Add tomatoes and garlic, stir and cook for a minute.
Add ground beef and chicken powder.
Add stock, potatoes and tomatoes. Stir, cover and cook for 5 minutes over high heat.
Uncover, stir and add liquid seasoning, ground pepper and achuete powder.
Stir in cornstarch.
Cover and cook for another 5 minute over high heat.
Add Jalapeno and scallions. Stir gently.
Add peas and stir gently. Turn off stove. Cover and allow to cook for 2 minutes before serving.
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