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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:

• 2 tablespoons oil 1 small onion, chopped
  
• 3/4 kg (1 1/2 lb) minced beef
• 1 1/2 liters ( 6 cups) beef stock or water

• 1 medium potato, peeled and diced
• 1 small carrot, peeled and diced
• 50 g (1 cup) spinach leaves (optional)
• 2 tablespoons patis (fish sauce)
• Salt and pepper to taste

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.

Tags: beef, stew, vege

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