Picadillo is a dish with ground meat, tomato, potato, and carrots as basic ingredients. This is usually cooked using ground beef and/or ground pork, depending on the country of origin of the recipe. This Picadillo version that I am sharing today makes use of the basic ingredients. I also added green peas and Manzanilla olives to make it look and taste better.
I have been enjoying Filipino Picadillo since I was a child. It is simple and delicious. As I was growing-up, I learned that it is also easy to cook.
There are several ways to enjoy it. The most common is to eat Picadillo with warm white rice. You can have a small saucer with patis (fish sauce) and crushed chili on the side to even boost your appetite. This can also be used as a stuffing for empanadas. I just shared a recipe for pork emapanda, and the stuffing looks similar to this dish. Another way is to have the leftover for breakfast, with toast.
Sometimes, it is practical to cook a large amount of Picadillo and keep it in the fridge or freezer for future use. If you are bringing your own lunch to work, or your kids prefer home-cooked meals for lunch at school, then I suggest to make enough portions in advance. It also works best when you suddenly get hungry, there will always be something sitting in the fridge to devour-on.
Try this Picadillo Recipe. Let me know what you think.
- 1 ½ lbs. ground beef
- 1 medium yellow onion minced
- 4 cloves garlic minced
- 3 to 4 tablespoons olive oil
- 1 14.5 oz. can diced tomato
- ½ cup raisins
- 1 cup beef broth
- ¾ cup Manzanilla olives
- 1 medium baking potato cubed
- 2 medium carrots cubed
- ¾ cup frozen green peas
- Salt and pepper to taste
- Heat oil in a cooking pot.
- Saute onion and garlic until the onion becomes soft and translucent.
- Slowly add the ground beef. Cook until it turns light brown.
- Add diced tomato, beef broth, and raisins. Stir and let boil. Cover and cook for 15 minutes.
- Add olives, carrots, potato, and green peas. Stir and cover. Cook for 10 to 12 minutes.
- Season with crushed black pepper and salt. Cook for 3 minutes more.
- Transfer to a serving plate. Serve.
- Share and enjoy!
butch reyes says
Great combination of ingredients. I’m never one to follow measurements, yet this dish was easy and still very delicious. My husband couldn’t step away from the pot. He even said the way I made this is tastier than how he himself or his mother usually make it. That’s a huge compliment considering his mom is an amazing home cook.
very nice channel to watch pilipino recipes,,it help us to learn ,how to cook some os the dishes fron pilipinas tyvm..