Are you looking for a budget-friendly, easy-to-make dish that is bursting with comfort food flavours? Picadillo prepared in the Filipino style comes in two varieties and can be made quickly in a single skillet. Make a tasty stew or soup!
Table Of Contents
What is Picadillo
How to serve and store
Filipino-style Picadillo with Potatoes
I first shared this recipe for picadillo with potatoes in April 2015, and I’m continuing to share it in a delicious new form.
I posted my picture of a picadillo and chayote on KP’s Facebook page a few years ago, and one viewer wrote, “What an interesting twist on picadillo. It’s never been this bad for me.” Then seven days later, when I posted my recipe for giniling na baboy, a reader said, “We call this picadillo at home.”
I didn’t understand the reference to giniling because I only knew picadillo made in the Filipino style as a soup made with tomato, potato, and chayote or minced meat growing up. Normally, I would have been somewhat perplexed and would have needed to do some research on the dish’s historical context.
What is Picadillo
Picadillo is a popular dish in the Philippines and other Latin American countries that is a legacy of Spanish colonization. The Spanish word “picar,” which means “to mince,” is the source of its name.
It is typically made with ground or minced meat, fresh tomatoes or pureed tomatoes, and other locally-available ingredients like potatoes, carrots, green peas, olives, and adventures.
I learned from additional readings that there are unquestionably two varieties of picadillo in our neighborhood. 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 mindset 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 it with banana ketchup!
- Transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
Filipino-style Picadillo with Potatoes
In a hearty tomato-based stew with potatoes, carrots, and raisins, Filipinos make picadillo. Despite being inexpensive and simple to prepare, it is filling and delicious. a great match 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 of 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
