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Picadillo is a dish mainly consisting of ground beef typically found in Cuba, Mexico, and other Latin American countries. In Mexico it is sometimes used as a filling, such as for tacos, and can be mixed with vegetables. It can also be prepared as a type of stew. In most other Latin American countries it consists of a common table from where people pick small beef pieces or other food such as french fries. The name comes from the Spanish word, “picar” which means “to mince” or “to chop”.
Picadillo is a traditional dish in many Latin American countries; it’s made with ground meat, tomatoes, and regional ingredients. The Cuban version includes olives and on occasion capers, omits chili powder, and is usually served with black beans and rice.
In the Philippines, picadillo is traditionally made with beef and either potatoes or chayote.
Estimated cooking time: 50 minutes
Filipino Picadillo Ingredients: |
Filipino Picadillo Cooking Instructions: |
Heat oil in a casserole or large saucepan and saute onion until transparent, 1 to 2 minutes.
Add garlic and saute until fragrant, about 1 minute.
Stir in minced beef and cook until brown.
Pour in stock or water and bring to the boil then simmer over medium heat.
Add diced potatoes and carrots and simmer until potatoes and carrots are tender, about 10 minutes.
Stir in spinach leaves if desired and heat through.
Season with patis, salt and pepper.
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3 Responses
bing
April 22nd, 2008 at 12:47 pm
1thanks! i’ve been searching for a cooking/recipe site and this is the best yet! the pictures makes my mouth water. i’m not really a good cook but my mum was ill for a long time and i’ve been trying ways and means to boost her appetite.
Hailey
September 23rd, 2009 at 6:42 am
2Thank you for this recipe!
Karen
April 15th, 2010 at 5:45 am
3Thank you very much for this. You have no idea how much I love this dish. It reminds me of my grandma’s cooking. I used to think that her version is the best, but now that I tried yours, it came really close.
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