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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.