Searching for a simple to-make and financial plan amicable dish that is loaded with solace food flavors? Filipino-style Picadillo is prepared in minutes and cooks in a single skillet in addition to it accompanies two variants. Make it a soup or a good stew!
Table Of Contents
- What is Picadillo
- How to serve and store
- Filipino-style Picadillo with Potatoes
I previously distributed this Picadillo with potatoes in April 2015, and I am re-presenting it on incorporate one more delightful form of the recipe.
A couple of years prior, I shared my photograph of picadillo with chayote on KP’s Facebook page, and one peruser remarked, “Goodness what a fascinating twist on picadillo. I’ve never had it like this.” Then seven days later, I shared my giniling na baboy recipe, and another peruser remarked, “We call this picadillo at home.”
Growing up, I knew Filipino-style picadillo as a soup made of minced meat, tomatoes, and potatoes or chayote, so I didn’t comprehend the reference to giniling. Normally, I was a piece confounded and needed to do a little research on the historical background of the dish.
What is Picadillo
An impact of Spanish colonization, picadillo is a dish famous in the Philippines as well as other Latin nations. Its name is from the Spanish word “picar” and that signifies “to mince.”
It is customarily made of ground or minced meat, new tomatoes or pureed tomatoes, and different fixings plentiful in the area like potatoes, carrots, green peas, olives, and escapades.
From additional readings, I discovered that our neighborhood picadillo without a doubt has two sorts. One is the “soupy” rendition with chayote or potatoes (presented above), and the other is a hash-like stew like giniling na baka or arroz a la cubana.
As you can see from the recipe card underneath, the two renditions are really comparative other than diminishing how much water/stock, utilizing pureed tomatoes, and adding carrots, olives, and raisins in the stew variant.
The two different ways are tasty and picking either relies upon what you’re in the mind-set for. I like the soupy assortment when the weather conditions is cold and crisp while the dry variant is ideally suited for potlucks or as pressed lunch to work.
How to serve and store
⦁ Picadillo is delicious as a lunch or dinner main dish with steamed rice.
⦁ You can serve the stew version as a meaty filling for pandesal as a meaty filling or turn it into a tasty torta (egg omelet) and enjoy with banana ketchup!
⦁ Transfer leftovers to airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
Filipino-style Picadillo with Potatoes
Picadillo is a hearty Filipino ground beef stew with potatoes, carrots, and raisins in a rich tomato sauce. It’s easy to make and budget-friendly yet so hearty and tasty. Perfect with steamed rice!
Ingredients
Picadillo Soup Version
• 1 tablespoon canola oil
• 1 small onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 pound ground beef
• 3 large Roma tomatoes, chopped
• 1 tablespoon fish sauce
• 2 cups water or beef broth
• 2 medium potatoes, peeled and cubed
• salt and pepper to taste
Picadillo Stew Version
• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 1/2 pounds ground beef
• 1 tablespoon fish sauce
• 1 cup tomato sauce
• 1/2 cup crushed tomatoes
• 1/2 cup water or beef broth
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and cubed
• 2 tablespoons raisins
• 1/2 cup frozen green peas, thawed
• 1/4 cup green olives, pitted
• salt and pepper to taste
FAQ Filipino-style Picadillo with Potatoes
Q: What is Filipino-style Picadillo?
A: Filipino-style Picadillo is a popular dish in the Philippines that is made with ground meat, typically beef or pork, cooked with a combination of vegetables and spices. It is a flavorful and comforting dish that is commonly served for lunch or dinner. Picadillo has Spanish origins but has been adapted and given a Filipino twist over time.
Q: What are the main ingredients used in Filipino-style Picadillo?
A: The main ingredients used in Filipino-style Picadillo include ground meat (beef or pork), potatoes, carrots, bell peppers, onions, garlic, and tomatoes. It is typically seasoned with soy sauce, fish sauce (patis), and various spices such as bay leaves, black pepper, and sometimes a bit of sugar for balance. Some variations may include additional ingredients like raisins or green peas.
Q: How is Filipino-style Picadillo prepared?
A: Here’s a common way to prepare Filipino-style Picadillo with potatoes:
- Heat oil in a large pan or skillet over medium heat. Add minced garlic and onions, and sauté until fragrant and translucent.
- Add the ground meat (beef or pork) and cook until browned, breaking it up into small pieces with a spatula.
- Once the meat is browned, add diced potatoes and carrots to the pan. Stir and cook for a few minutes until slightly tender.
- Add diced bell peppers and tomatoes. Continue cooking for a few more minutes until the vegetables are slightly softened.
- Season the mixture with soy sauce, fish sauce (patis), black pepper, and bay leaves. Adjust the seasonings according to your taste preferences.
- Reduce the heat to low, cover the pan, and let the mixture simmer for about 10-15 minutes or until the potatoes and carrots are fully cooked and tender.
- If desired, you can add a teaspoon or two of sugar to balance the flavors. Some people also add raisins or green peas at this point for added sweetness or texture.
- Once the dish is cooked, remove the bay leaves and adjust the seasoning if necessary.
- Serve the Filipino-style Picadillo hot with steamed rice. It can be enjoyed on its own or with a side of fried eggs for a complete meal.
Q: Can I use other vegetables or substitute the meat in Filipino-style Picadillo?
A: Yes, you can customize the recipe according to your preferences or based on what ingredients you have available. While potatoes, carrots, bell peppers, and tomatoes are commonly used, you can also add other vegetables such as green peas, green beans, or peas. You can even substitute the meat with chicken or turkey if you prefer a different protein source. Feel free to experiment and adapt the recipe to suit your taste.
Q: Are there any variations of Filipino-style Picadillo?
A: Yes, there are regional variations of Picadillo across the Philippines. Some versions may include ingredients like olives, capers, or even pineapple tidbits for a slightly tangy flavor. Additionally, the spice level and seasoning may vary depending on personal preferences. Each household may have its own unique way of preparing this dish, so you might encounter some differences in the recipe when exploring different regions or families.