Description
The Filipino picadillo is a beloved traditional dish that highlights the fusion of Spanish and Filipino culinary influences. Simple, hearty, and versatile, it is a staple comfort food in many Filipino households. The dish’s name, derived from the Spanish word “picar” (meaning “to chop”), reflects its characteristic use of finely chopped ingredients.
Ingredients
- Ground meat (beef or pork) – 500g (1 pound)
- Potatoes – 2 medium, peeled and diced
- Carrots – 1 medium, peeled and diced
- Peas – 1 cup (optional)
- Tomatoes – 2 medium, chopped or 1/2 cup canned tomatoes
- Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Fish sauce – 2 tablespoons (or soy sauce as an alternative)
- Water or broth – 4-5 cups
- Salt and pepper – to taste
- Cooking oil – 2 tablespoons
Ingredients for Dry Picadillo:
- Ground meat (beef or pork) – 500g (1 pound)
- Potatoes – 2 medium, peeled and diced
- Tomatoes – 2 medium, chopped or 1/2 cup canned tomatoes
- Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Soy sauce – 2 tablespoons
- Raisins – 1/4 cup (optional, for a touch of sweetness)
- Bell peppers – 1 medium, diced (optional)
- Salt and pepper – to taste
- Cooking oil – 2 tablespoons
Instructions
- Sauté the Aromatics:
Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add 1 chopped onion and 3 minced garlic cloves. Cook until fragrant and translucent. - Cook the Meat:
Add 500g (1 pound) of ground beef or pork. Break it apart with a spoon and sauté until browned and no longer pink. Season lightly with salt and pepper. - Add the Tomatoes:
Stir in 2 chopped fresh tomatoes (or 1/2 cup canned tomatoes). Cook until they soften and release their juices. - Add Vegetables and Broth:
Mix in diced potatoes (2 medium), carrots (1 medium), and peas (1 cup, optional). Pour in 4-5 cups of water or broth and bring to a boil. - Season the Soup:
Stir in 2 tablespoons of fish sauce or soy sauce for flavor. Reduce the heat to low and simmer for 20–25 minutes, or until the vegetables are tender. - Adjust and Serve:
Taste the broth and adjust seasoning as needed. Serve hot in bowls with steamed rice on the side.
Dry Version:
- Sauté the Aromatics:
Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Add 1 chopped onion and 3 minced garlic cloves. Cook until fragrant. - Brown the Meat:
Add 500g (1 pound) of ground beef or pork. Cook, breaking it apart, until browned and cooked through. Season lightly with salt and pepper. - Add Tomatoes:
Stir in 2 chopped tomatoes (or 1/2 cup canned tomatoes). Cook until the tomatoes soften and blend with the meat. - Cook the Vegetables:
Add diced potatoes (2 medium) and optional bell peppers (1 medium, diced). Mix well and cook for about 5 minutes. - Season and Simmer:
Add 2 tablespoons of soy sauce and optional raisins (1/4 cup for sweetness). Cover the skillet and simmer for 10–15 minutes, stirring occasionally, until the potatoes are tender. - Finish and Serve:
Optional: Garnish with slices of hard-boiled eggs or fresh parsley. Serve hot with steamed rice or use as a filling for sandwiches.
Both variations are flavorful, easy to make, and perfect for a comforting, home-cooked meal!
Notes
- Customizable Ingredients:
- Feel free to add or substitute vegetables like green beans or sweet corn for added variety.
- Adjust the sweetness by adding or omitting raisins in the dry version.
- Meat Choices:
- While beef or pork is traditional, you can use ground chicken or turkey for a leaner option.
- For a heartier twist, some recipes include chunks of sausage or diced ham.
- Broth Flavor:
- Use chicken or beef broth instead of water for a richer taste in the brothy version.
- Add a splash of calamansi (Filipino lime) or lemon juice at the end for a zesty finish.
- Consistency Adjustment:
- If making the dry version, allow the mixture to cook uncovered in the last few minutes to thicken.
- For the brothy version, adjust the amount of water or broth to achieve your preferred soupiness.
- Spices and Herbs:
- Add a pinch of ground paprika or chili flakes for a hint of spice.
- Garnish with chopped cilantro or parsley for a fresh, herbaceous touch.
- Serving Suggestions:
- Serve with freshly steamed jasmine rice or warm bread to complement the flavors.
- Leftovers can be reheated and used as a filling for tacos, empanadas, or wraps.
- Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
- Cultural Significance:
- Picadillo is a versatile dish and reflects Filipino culinary creativity, blending Spanish influences with local tastes.
- It’s a family favorite, often prepared for everyday meals or gatherings.
These notes will help you customize and enjoy Filipino picadillo to suit your taste and occasion!
Nutrition
- Serving Size: 1 cup (approximately 200g
- Calories: 250–300 kcal
- Sugar: 4–6g (varies with the use of raisins or added sugar in sauces)
- Sodium: 500–700mg (varies based on fish sauce or soy sauce used
- Fat: 12–15g
- Saturated Fat: 4–5g
- Unsaturated Fat: 6–8g
- Trans Fat: 0g
- Carbohydrates: 20–25g
- Fiber: 3–4g
- Protein: 18–22g
- Cholesterol: 50–60mg