The best thing about the Filipino Picadillo is that it is really simple and easy to make, but still offers our taste buds something extravagant and festive.
If you want a dish which can be done any day of the week, the picadillo will surely not disappoint. This is a type of dish you can cook as a family serving, even if you’re living alone since you can always store it in the refrigerator and then reheat it the next day, and you’ll still be eating the picadillo as if it’s freshly cooked.
Continue to read on below this recipe article for some trivia and some tips and tricks on how to cook the best picadillo and add this to your recipe arsenal!
What is Filipino Picadillo?
Picadillo has become a famous dish here in the Philippines. It is traditionally made out of ground beef, mixed with fresh tomatoes or tomato sauce, and partnered with a number of ingredients such as potatoes, carrots, some green peas, and some raisins.
Some variations add other spices such as chili peppers, for that additional spicy kick. The Filipino style is usually served with a nice and warm white rice.
This popular dish originated in Spain, and the word Picadillo comes from the Spanish word picar which literally means ‘to mince’.
The dish was passed to Filipinos due to cultural influences during the period of the Spanish colonization. It has since then changed and adapted to what is known to be the Filipino-style Picadillo we love today.
How to Cook Picadillo?
Cooking picadillo is not that hard to grasp. If you want to cook this delicious dish, let’s break down the process by breaking down the whole procedure into two: First, you need to prepare the ingredients by cutting them into small serving sizes.
And then next, you need to cook all of these in one large cooking pan. It’s just a matter of adding the ingredients one by one.
When preparing the cuts for the ingredients, make sure that they are equal in sizes. This way, the time needed for the ingredients to be cooked will be equal and nothing will be left raw or undercooked.
If you want to save time, there are some stores or supermarkets which offer readily cut ingredients so you might want to check on that.
Notes on Ingredients
Tomato sauce can be added in the recipe–if you want to have a more saucy version of the picadillo, or what is called a stew.
In this recipe, we use a broth for the picadillo which gives us a kind of a ‘soupy’ version. Any type of picadillo is acceptable, however. It is up to you whether you like the version with the tomato sauce or the version without the tomato sauce.
For the diced tomatoes, there are commercially available canned ones which you can buy at your local stores or at the supermarkets or groceries.
It will make the preparation of the ingredients for the picadillo much easier and you can use the natural juice of the tomatoes that comes with it as part of the cooking process, for additional flavor.
For a quick reference about this recipe, see the recipe table below:
Filipino Picadillo Recipe
- Cooking Pot
- 1 kg ground beef
- 1 pc medium-sized onion, chopped
- 6 cloves garlic, minced
- 1 pc medium-sized potato, cut into cubes
- 1 pc large-sized carrot, cut into cubes
- 2 cups tomatoes, diced
- ½ cup green peas
- ½ cup raisins
- ½ cup green olives, pitted
- 1 cup beef broth, (or water)
- Salt and pepper, to taste
- In a large skillet or cooking pot, pour-in and heat oil over medium heat
- Add-in the chopped onion, and minced garlic. Saute until soft and aromatic.
- Add-in the ground beef. Cook until lightly browned.
- Add-in the diced tomatoes, raisins, and pour-in the beef broth. Season with salt and pepper. Simmer until most of the liquid has evaporated.
- Add-in the cubed potatoes, cubed carrots, green olives, and green peas. Stir and cook for 10 to 12 minutes.
- Transfer to a serving plate or serving tray. Serve and enjoy!
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