PICADILLONG PATATAS (GROUND BEEF/PORK AND POTATOES)
Prep time: 10 minutes
Cooking time: 18 minutes
Yields: 10 servings with steam rice.
2 pounds lean ground beef/PORK
1 medium size yellow onion, peeled and chopped
1 medium size tomato, chopped
5 cloves garlic, minced
½ tbsp chicken powder -optional
2 cups chicken/pork 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 – optional
1 cup scallions, chopped – optional
1 ½ cup frozen sweet peas – or canned peas
1 can cooked quail eggs
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/pork in a pan and cook it with the aromatics
Add ground beef and chicken powder if using.
Add Knorr Seasoning if using.
Add stock, potatoes and carrots. Stir, cover and cook for 12 minutes over high heat.
Uncover, stir and patis, ground pepper and achuete powder.
Add quail eggs.
Add canned green peas.
Stir in cornstarch slurry. Cook until liquid is thick and dish appears creamy.
Cover and cook for another 5 minute over high heat.
Add Jalapeno and scallions if using. Stir gently.
Add peas if using frozen and stir gently. Turn off stove. Cover and allow to cook for 2 minutes before serving.
cookware purchase: https://www.heritagesteel.us/pages/ch…