Friday, March 23, 2012

Picadillo (My Version)

I am used to pork guisantes that we have in the Philippines and the karinderya style of ginisang baboy (minced pork)  with potatoes and carrots.  When I was in high school, we were only allowed to go out of the school at lunch time.  We would usually go to our favorite karinderya (eatery) across the Sun Theatre  then.  I cannot remember the name of the place nor the names of the cook and the food crew there but I know that they are related to one of my classmates, Monina from San Agustin.  Well anyway, this was the most saleable dish they had then. I think we paid Php2.50-3.50 per order and a little bit more if you want to have egg with it.

Mexicans have their own version of pork guisantes.  What I did with this recipe, I have married the two minced recipes from Mexico and Philippines.  The result was quite delicious.  It's worth to try this one friends.

1/2 beef, minced
2 medium onions, minced
1 tbsp garlic, minced
2 medium size, carrots, cubed (small)
2 medium size, potatoes, cubed (small)
1/2 c sultanas
1/2 c pitted green or black olives
1 medium size, capcicum, cubed (small)
1 c beef broth
30 g butter
1 tsp oregano
2 tbsp tomato paste
1/2 tsp chilli powder
1 tbsp soy sauce
salt and pepper to taste

Melt the butter in a non stick pan
Fry the carrots and potatoes just until they're a bit cooked.  Remove from pan.
Cook the beef until they are brown in color.  Remove from pan.
Sautee onions, garlic and capcicum.
Put in the beef, sultanas and veggies.
Add in the soy sauce, chilli powder, oregano, salt and pepper.  Stir.
Put in the olives.
Pour in the beef broth.
Add a cup of water.
Put in the tomato paste. 

A comment or two will be appreciated...



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