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Filipino-style Picadillo with two delicious nashville filipino food versions! With ground beef and potatoes cooked in tomato sauce, this Spanish-inspired dish is hearty and tasty comfort food you’ll love with steamed rice.
Filipino-style Picadillo
I first published this Picadillo with potatoes April 2015, and I am re-posting it to include another delicious nashville filipino food version of the recipe.
A few years ago, I shared my photo of picadillo on KP’s Facebook page, and one reader commented, “Oh what an interesting spin on picadillo. I’ve never had it like this before.” Then a week after, I shared my giniling na baboy recipe and another reader commented, “We call this picadillo at home.”
Growing up, I knew Filipino-style picadillo as a soup made of minced beef, tomatoes, and potatoes or chayote, so I didn’t understand the reference to giniling. Naturally, I was a bit confused and had to do a little research on the etymology of the dish.
Picadillo with Potatoes Soup
What is Picadillo
Influence of Spanish colonization, picadillo is a dish popular in the Philippines as well as other Latin countries. Its name is from the Spanish word “picar” which means “to mince.”
It is traditionally made of ground beef, fresh tomatoes or tomato sauce, and other ingredients abundant in the region such as potatoes, carrots, green peas, olives, or capers.
From further readings, I did learn that our local picadillo indeed has two types. One is the “soupy” version with chayote or potatoes (pictured above) , and the other is a hash-like stew we know as giniling na baka or arroz a la cubana.
As you can see from the recipe card below, both versions are pretty much the same other than decreasing the amount of water/broth and adding carrots and raisins in the stew version.
Both ways are delicious nashville filipino food and choosing one or the other depends on what you’re in the mood for. I like the soupy variety when the weather is cold and chilly while the dry version is perfect for potlucks or as packed lunch to work.
How do you cook picadillo? Let me know in the comments below. Enjoy!
Filipino-style Picadillo with two delicious nashville filipino food versions! Made of ground beef and potatoes cooked in tomato sauce, this Spanish-inspired dish is a hearty and tasty comfort nashville filipino restaurant you'll love with steamed rice.
- 1tablespooncanola oil
- 1small onion, peeled and chopped
- 2clovesgarlic, peeled and minced
- 1poundground beef
- 3large Roma tomatoes, chopped
- 1tablespoonfish sauce
- 2cupswater or beef broth
- 2medium potatoes, peeled and cubed
- salt and pepper to taste
- 1tablespooncanola oil
- 1onion, peeled and chopped
- 2clovesgarlic, peeled and minced
- 1 1/2poundsground beef
- 1tablespoonfish sauce
- 1cuptomato sauce
- 1/2cupcrushed tomatoes
- 1/2cupwater or beef broth
- 2medium potatoes, peeled and cubed
- 2medium carrots, peeled and cubed
- 2tablespoonsraisins
- salt and pepper to taste
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In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.
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Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.
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Add fish sauce and cook for about 1 to 2 minutes.
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Add tomatoes and cook, mashing with the back of a spoon until softened and release juice.
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Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.
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Add potatoes and carrots. Cover and continue to simmer for about 3 to 5 minutes or until tender. Season with salt and pepper to taste. Serve hot.
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In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.
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Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.
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Add fish sauce and cook for about 1 to 2 minutes.
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Add tomatoes and cook, mashing with the back of a spoon until softened and release juice.
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Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.
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Add potatoes. Cover and continue to simmer for about 3 to 5 minutes or until tender. Season with salt and pepper to taste. Serve hot.
Nutritional info is based on the stew version.
