Ingredients
Here are the common ingredients for Mexican Picadillo and Filipino Picadillo, along with their unique additions:
Mexican Picadillo Ingredients
- Ground Meat: Typically beef or pork.
- Tomatoes: Fresh or canned, sometimes blended into a sauce.
- Onions and Garlic: Essential aromatics for flavor.
- Potatoes: Diced for texture.
- Carrots: Often added for sweetness.
- Chili Peppers: For heat, like jalapeños or chipotle.
- Raisins: Optional, for a hint of sweetness.
- Cumin: A key spice for its earthy flavor.
- Bay Leaves: Adds depth to the stew.
- Salt and Pepper: To taste.
- Oil: For sautéing.
- Stock or Water: For simmering and creating a rich sauce.
Filipino Picadillo Ingredients
- Ground Meat: Typically beef or pork.
- Soy Sauce: For savory depth.
- Fish Sauce (Patis): A unique Filipino addition for umami.
- Tomatoes: Often fresh, diced, or in sauce form.
- Potatoes: Diced and added for substance.
- Green Peas: A signature ingredient in many versions.
- Carrots: For sweetness and texture.
- Garlic and Onions: Essential for sautéing.
- Sugar: Adds a hint of sweetness.
- Bell Peppers: Optional, for added color and flavor.
- Water or Broth: For a soupy consistency (in some Filipino styles).
- Oil: For cooking.
Unique Twists in Modern Variations
- Mexican Variations: Quinoa, plant-based ground meat, or additional spices like cinnamon.
- Filipino Variations: Coconut milk, chili for spice, or even fried plantains for garnish.
Instructions
Here are detailed cooking instructions for both Mexican Picadillo and Filipino Picadillo:
Mexican Picadillo Instructions
- Prep Ingredients:
- Dice tomatoes, onions, potatoes, and carrots.
- Mince garlic and, if using, finely chop chili peppers.
- Sauté Aromatics:
- Heat 2 tablespoons of oil in a skillet over medium heat.
- Add minced garlic and diced onions. Sauté until fragrant and translucent.
- Cook the Meat:
- Add ground meat (beef or pork) to the skillet. Break it apart with a wooden spoon and cook until browned.
- Add Tomatoes and Spices:
- Stir in diced tomatoes or tomato sauce.
- Season with cumin, bay leaves, salt, and pepper.
- Mix well and let the flavors meld for about 5 minutes.
- Incorporate Vegetables:
- Add diced potatoes, carrots, and any additional vegetables like peas or raisins.
- Mix well to coat the vegetables in the sauce.
- Simmer:
- Pour in 1 cup of water or stock to create a stew-like consistency.
- Reduce the heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the potatoes are tender.
- Adjust Seasoning:
- Taste and adjust salt, pepper, or spices as needed.
- Serve:
- Serve hot with rice, tortillas, or as a filling for tacos or empanadas.
Filipino Picadillo Instructions
- Prep Ingredients:
- Dice potatoes, carrots, and tomatoes. Mince garlic and chop onions.
- Sauté Aromatics:
- Heat 2 tablespoons of oil in a kawali (or skillet) over medium heat.
- Add minced garlic and onions. Cook until softened and fragrant.
- Brown the Meat:
- Add ground meat (beef or pork) to the skillet. Cook, breaking it into small pieces, until no longer pink.
- Add Tomatoes and Seasonings:
- Stir in diced tomatoes or tomato sauce.
- Season with soy sauce, fish sauce (patis), and a pinch of sugar for balance.
- Incorporate Vegetables:
- Add diced potatoes, carrots, and green peas. Stir to combine.
- Simmer:
- Pour in 1 to 1 ½ cups of water or broth for a slightly soupy consistency (if preferred).
- Cover the skillet and simmer over low heat for 15–20 minutes, stirring occasionally, until the vegetables are tender.
- Adjust Seasoning:
- Taste and adjust salt, soy sauce, or sugar as needed.
- Serve:
- Serve hot with steamed rice, a staple in Filipino cuisine.
Tips for Success:
- For Mexican Picadillo: If you prefer a thicker consistency, reduce the simmering liquid slightly or add tomato paste.
- For Filipino Picadillo: For a more savory taste, add a dash of black pepper and avoid over-sweetening.
Enjoy your homemade picadillo, rich with cultural history and bold flavors!
Notes
Notes for Cooking Mexican and Filipino Picadillo
- Balancing Flavors:
- For Mexican picadillo, aim for a balance of smoky, spicy, and slightly sweet notes. Adding raisins or cinnamon is optional but can provide an authentic twist.
- In Filipino picadillo, the savory sweetness is key. Adjust sugar and soy sauce to taste, ensuring the dish isn’t overly sweet.
- Ingredient Substitutions:
- If ground meat isn’t available, finely chopped chicken or turkey can work for both versions.
- For vegetarian options, use lentils, mushrooms, or plant-based ground meat.
- Cooking Equipment:
- Use a heavy-bottomed skillet for Mexican picadillo to ensure even cooking and reduce sticking.
- For Filipino picadillo, a kawali (wok) helps achieve the traditional cooking style but isn’t essential.
- Spice Levels:
- Adjust the chili peppers in Mexican picadillo to suit your spice tolerance.
- Filipino picadillo is generally mild, but you can add a pinch of black pepper or a chopped chili for a hint of heat.
- Serving Suggestions:
- Mexican picadillo is versatile and works as a taco filling, empanada stuffing, or paired with rice and beans.
- Filipino picadillo is best enjoyed with steamed white rice, but it can also be served with fried plantains for a unique twist.
- Consistency:
- If you prefer a soupier dish, add extra broth to the Filipino version.
- For a thicker stew, reduce the simmering liquid or add a spoonful of tomato paste to either version.
- Storage:
- Both versions of picadillo can be refrigerated for up to 3 days. Reheat gently, adding a splash of water or broth if the dish thickens too much.
- Make It Your Own:
- These recipes are flexible! Feel free to experiment with local ingredients or family-inspired additions while staying true to the spirit of picadillo.
Cooking picadillo is not just about following a recipe it’s about creating a dish that resonates with your taste and cultural identity. Enjoy the process!