Filipino Picadillo recipe is a comfort meal in most Filipino homes. Comforting and versatile, it includes ground meat, veggies along with a heavy tomato sauce. Serve alongside rice steamed or as a filling for bread, the Filipino Picadillo recipe is a comfort food favourite. Its simplicity and adaptability made it a favorite in Filipino kitchens over time.
The Filipino Picadillo recipe is savoury and sweet in nature. Tomatoes give the dish colour and tang, along with potatoes and carrots provide heartiness and sweetness. What makes this dish special is exactly how it balances these factors to produce a meal for old and young alike. Every bite of this Filipino Picadillo recipe evokes comfortableness and tradition and is a family favourite for family meals and gatherings.
The versatility of the Filipino Picadillo recipe is among the best qualities. Even though the classic version generally uses pork or ground beef, additional meat protein choices include chicken or even seafood, based on preference and availability. It is able to even be altered by adding various veggies or spices to suit home cooks. This adaptability keeps the Filipino Picadillo recipe relevant and loved wherever it’s served.
The Filipino picadillo recipe has Spanish influences since Picadillo is a recipe in several Latin American and Spanish cuisines. But the Filipino version is adapted to regional tastes and ingredients. The result is a familiar dish that’s uniquely Filipino. It’s since then been integrated into numerous dishes associated with home cooking and family gatherings.
Also popular Filipino Picadillo recipe. The dish is fairly simple to prepare and utilizes ingredients found in Filipino homes. Its one-pot quality makes it a handy lunch on hectic days, and its rich flavours and hearty components are filling and filling. Picadillo is a winner for a quick weeknight dinner or bigger batches for celebrations.
Beyond the main dish, the Filipino Picadillo recipe is sometimes used as a filling for empanadas, a topping for pasta, and added to various other food items. Its versatility shows outside of the dinner table, indicating its versatility in various culinary contexts. This demonstrates the creativity and resourcefulness of Filipino cooking.
Finally, the Filipino Picadillo recipe is more than a meal. It signifies tradition, versatility and home flavours. Its thick and satisfying profile and simple preparation keep it a staple dish in Filipino cuisine. Regardless of whether you’re making it for the first time or even returning to a childhood favourite, the Filipino Picadillo recipe combines warmth, history and eating with close friends and family.
Ingredients For the Filipino Picadillo Recipe
White Rice
Olive Oil
Yellow Potatoes
Carrots
Onion
Garlic
Ground Beef
Ground Pork
Tomato Paste
Tomatoes
Kosher Salt
Black Bepper
Raisins
Fish Sauce
Soy Sauce
Chili Garlic Paste
Water
Peas
Fried Egg
Tabasco Sauce
Fried Plantains
Cooking Instructions For the Filipino Picadillo Recipe
Fill a skillet or rice cooker with twice as much water as rice to start cooking the rice. While making the dish, cook the rice.
Put two tablespoons of olive oil in a big skillet or sauté pan over medium to medium high heat. When the oil begins to shimmer, add the potato and carrots. Fry, stirring occasionally, for 15 minutes. They should be just shy of delicate and begin to brown. Using a slotted spoon, remove these to a bowl, leaving the oil in the pan.
Sauté the onion and the remaining tablespoon of oil for three minutes. Sauté the garlic for one minute. Add the ground pork and beef, and cook until browned, about 8 minutes.
Create a hole in the middle, then pour in the tomato paste and whisk for a minute. Add the saved cooked potato and carrot mixture, tomatoes, salt, pepper, raisins, fish sauce, soy sauce, chili garlic paste, and water.
After lowering the heat to medium, simmer until the majority of the liquid has gone.
Stir in the peas and turn off the heat.
Fry enough over-easy or sunny side eggs in a frying pan for every dinner guest.
To serve, put the cooked white rice in a bowl, add the picadillo, and then top each part with a fried egg. Serve with Savory Fried Plantains with Tabasco on the side.
Helpful Suggestions For the Filipino Picadillo Recipe
When making the Filipino Picadillo recipe, it is essential to focus on balancing the flavours of its key ingredients. Begin by selecting high-quality ground meat, such as beef or pork, to create a hearty base. Sauté the meat with garlic, onions, and tomatoes until it is thoroughly cooked and infused with the aromatic flavours. Incorporating vegetables like potatoes, carrots, or green peas adds texture and nutrients to the dish. To enhance the flavour, season with soy sauce, fish sauce, and a touch of black pepper. If you prefer a slightly tangy taste, you can include a splash of calamansi juice or vinegar.
For those who enjoy a hint of sweetness, adding a small amount of sugar balances the savoury elements perfectly. Serve the dish over steamed rice for a satisfying meal, or pair it with crusty bread for a different take. To make the dish more appealing, garnish it with chopped spring onions or fresh parsley. Preparing the Filipino Picadillo recipe with these tips ensures that your dish is flavourful, balanced, and a delight for everyone at the table.
Storage Instructions For the Filipino Picadillo Recipe
Storing the Filipino Picadillo recipe properly ensures its flavour and texture remain intact for later enjoyment. Once the dish has cooled to room temperature, transfer it to an airtight container to keep it fresh. Store the container in the refrigerator if you plan to consume the dish within 3-4 days. If you intend to store it for a longer period, place it in the freezer, where it can last for up to 2-3 months. When reheating, use a stovetop or microwave to warm the dish evenly, adding a small amount of water or broth if needed to prevent it from drying out.
Ensure that the dish is heated to an internal temperature of 165°F (74°C) before serving. Avoid leaving the cooked Picadillo at room temperature for extended periods, as this can compromise its safety and quality. If you are storing leftovers with rice, it is best to store the rice and Picadillo separately to maintain their individual textures. Proper storage practices help you enjoy the Filipino Picadillo recipe without any loss of taste or quality, making it a convenient option for meal prep or busy days.
FAQ For the Filipino Picadillo Recipe
Question: What type of meat is commonly used in the Filipino Picadillo recipe?
A: The Filipino Picadillo recipe typically uses ground beef or pork, but you can also experiment with other meats like chicken or turkey.
Question: Can I make the Filipino Picadillo recipe with additional vegetables?
A: Yes, you can add vegetables like potatoes, carrots, green beans, or bell peppers to the Filipino Picadillo recipe for added texture and nutrition.
Question: How long can I store the Filipino Picadillo recipe in the refrigerator?
A: You can store the Filipino Picadillo recipe in an airtight container in the refrigerator for up to 3-4 days for the best quality.
Question: Can I freeze the Filipino Picadillo recipe for later use?
A: Yes, you can freeze the Filipino Picadillo recipe in a freezer-safe container for up to 2-3 months. Thaw and reheat thoroughly before serving.
Question: What are good side dishes for the Filipino Picadillo recipe?
A: The Filipino Picadillo recipe pairs well with steamed rice, fried plantains, or crusty bread, depending on your preference.
Filipino Picadillo Recipe
Ingredients
- 2 cups White Rice uncooked
- 3 tbsp Olive Oil extra virgin divided
- 2 1/2 cups Yellow Potatoes peeled and diced into bite sized pieces
- 2 cups Carrots peeled and cut into 1/2 inch dice
- 1 1/2 cups Onion diced
- 1 tbsp Garlic fresh minced
- 1 pound Ground Beef 80/20
- 1/2 pound Ground Pork
- 1 tbsp Tomato Paste
- 1/2 lb Tomatoes fresh plum or San Marzano tomatoes seeded, corded and diced (alternatively,
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Bepper freshly ground
- 1/2 cup Raisins
- 1 tbsp Fish Sauce
- 3 tbsp Soy Sauce
- 1 tsp Chili Garlic Paste
- 1 cup Water
- 1 cup Peas Frozen thawed
- Egg 1 fried for each serving
- Tabasco Sauce served as a condiment
- Fried Plantains
Instructions
- Fill a skillet or rice cooker with twice as much water as rice to start cooking the rice. While making the dish, cook the rice.
- Put two tablespoons of olive oil in a big skillet or sauté pan over medium to medium high heat. When the oil begins to shimmer, add the potato and carrots. Fry, stirring occasionally, for 15 minutes. They should be just shy of delicate and begin to brown. Using a slotted spoon, remove these to a bowl, leaving the oil in the pan.
- Sauté the onion and the remaining tablespoon of oil for three minutes. Sauté the garlic for one minute. Add the ground pork and beef, and cook until browned, about 8 minutes.
- Create a hole in the middle, then pour in the tomato paste and whisk for a minute. Add the saved cooked potato and carrot mixture, tomatoes, salt, pepper, raisins, fish sauce, soy sauce, chili garlic paste, and water.
- After lowering the heat to medium, simmer until the majority of the liquid has gone.
- Stir in the peas and turn off the heat.
- Fry enough over-easy or sunny side eggs in a frying pan for every dinner guest.
- To serve, put the cooked white rice in a bowl, add the picadillo, and then top each part with a fried egg. Serve with Savory Fried Plantains with Tabasco on the side.
Nutrition
1 comment
I always like Picadillo but, this version was a lot different than the ones I had in South America. I really liked this mix.