There are many versions of picadillo out there in the world as a result of Spanish colonization. This is the one that my wife cooks at home, that she learned from her mom. It's a family favorite, our middle child eats it breakfast, lunch, and dinner until it's all gone. Thanks to Christine for cooking this and providing this week's recipe. It's a simple recipe so it tastes best with fresh, in-season, tomatoes, potatoes, and onions. 


  • 1 lb ground beef
  • 4 medium potatoes, peeled and diced
  • 1 red onion, peeled and diced
  • 1 large tomato, diced
  • 2 large cloves of garlic
  • 1 tbs fish sauce
  • water or stock
  • some vegetable oil

  1. Heat a heavy bottom pan (cast iron, dutch oven, something like that) over medium high heat with a little bit of oil until it just starts to smoke.
  2. Add the ground beef, spread out to cover the bottom of the pan, sprinkle with a pinch of salt, and leave it alone. You want it to brown really well, and if you stir it around it won't get a chance to do that.
  3. Once the beef has turned a good dark brown on the bottom you can stir it around to brown some more.
  4. Remove the beef from the pan and leave the fat. Saute the onion and the garlic in the fat left behind in the pan.
  5. Add the tomatoes and cook until they start to break down.
  6. Return the beef to the pan, add the potatoes, stir everything together.
  7. Add enough water or stock to cover the ingredients and simmer until the potatoes are soft. It should finish a little soupy.
  8. Season with fish sauce to taste.
  9. Serve over steamed jasmine rice.


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