Filipino-style Picadillo with Potatoes

Looking for an easy-to-make and budget-friendly dish that’s full of comfort food flavors? Filipino-style Picadillo is ready in minutes and cooks in one pan plus it comes with two versions. Make it a soup or a hearty stew!

Table Of Contents

  • What is Picadillo
  • How to serve and store
  • Morepork recipes
  • Filipino-style Picadillo with Potatoes

I originally distributed this Picadillo with potatoes in April 2015, and I am re-presenting it on incorporate one more tasty rendition of the recipe.

A couple of years prior, I shared my photograph of picadillo with chayote on KP’s Facebook page, and one peruser remarked, “Gracious what a fascinating twist on picadillo. I’ve never had it like this.” Then seven days later, I shared my giniling na baboy recipe, and another peruser remarked, “We call this picadillo at home.”

Growing up, I knew Filipino-style picadillo as a soup made of minced hamburger, tomatoes, and potatoes or chayote, so I didn’t comprehend the reference to giniling. Normally, I was a piece confounded and needed to do a little research on the historical background of the dish.


What is Picadillo

An 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 or minced beef, fresh tomatoes or tomato sauce, and other ingredients abundant in the region such as potatoes, carrots, green peas, olives, and capers.

From further readings, I learned 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 similar to giniling na Baka or Arroz a la Cubana

As you can see from the recipe card below, both versions are pretty similar other than decreasing the amount of water/broth, using tomato sauce, and adding carrots, olives, and raisins in the stew version.

Both ways are delicious 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 to serve and store

  • Picadillo is scrumptious as a lunch or supper primary dish with steamed rice.
    You can serve the stew rendition as a substantial filling for pandesal as a substantial filling or transform it into a delicious torta (egg omelet) and appreciate it with banana ketchup!
    Move extras to the impermeable holder and refrigerate for as long as 3 days or freeze for as long as 2 months.Did you make this? Make certain to leave a survey beneath and label me on Facebook and Instagram!

Filipino-style Picadillo with Potatoes

Picadillo is a good Filipino ground hamburger stew with potatoes, carrots, and raisins in a rich pureed tomatoes. It’s not difficult to make and financial plan amicable yet so good and delectable. Amazing with steamed rice!


Picadillo Soup Version

  • 1 tablespoon canola oil
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 pound of ground beef
  • 3 large Roma tomatoes, chopped
  • 1 tablespoon fish sauce
  • 2 cups water or beef broth
  • 2 medium potatoes, peeled and cubed
  • salt and pepper to taste

Picadillo Stew Version

  • 1 tablespoon canola oil
    1 onion, stripped and slashed
    2 cloves garlic, stripped and minced
    1 1/2 pounds of ground hamburger
    1 tablespoon fish sauce
    1 cup pureed tomatoes
    1/2 cup squashed tomatoes
    1/2 cup water or hamburger stock
    2 medium potatoes, stripped and cubed
    2 medium carrots, stripped and cubed
    2 tablespoons raisins
    1/2 cup frozen green peas, defrosted
    1/4 cup green olives, pitted
    salt and pepper to taste


Picadillo Soup Version

        • In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.
        • Add ground beef and cook, breaking into pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.
        • Add fish sauce and cook for about 1 to 2 minutes.
        • Add tomatoes and cook, mashing with the back of a spoon until softened and release juice.
  • Add water and heat to the point of boiling. Lower intensity, cover, and cook for around 10 to 15 minutes or until the hamburger is cooked through.
    Add potatoes. Cover and keep on stewing for around 3 to 5 minutes or until delicate.
    Season with salt and pepper to taste. Serve hot.

Picadillo Stew Version

  • In a skillet over medium intensity, heat oil. Add onions and garlic and cook until relaxed.
    Add ground hamburger and cook, crushing into pieces with the spirit of a spoon, until delicately seared. Channel abundance fat, if any.
    Add fish sauce and cook for around 1 to 2 minutes.
    Add pureed tomatoes and squashed tomatoes.
    Add water and heat to the point of boiling. Lower intensity, cover, and cook for around 10 to 15 minutes or until meat is cooked through.
    Add potatoes, carrots, and raisins. Cover and keep on stewing for around 3 to 5 minutes or until delicate.
    Add green peas and olives.
    Keep on cooking until the sauce is decreased and thickened. Season with salt and pepper to taste.


Nourishing information depends on the stew rendition.


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