Picadillo consists mainly of ground beef. Picadillo is mostly seen and served at countries like Cuba, Mexico, and other Latin American countries. Picadillo comes from the Spanish word, “picar” which means “to mince” or “to chop”.
Picadillo here in the Philippines (Filipino Picadillo) is made with beef and either potatoes or chayote (with other vegetables).
* 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
Picadillo Cooking Procedure:
1). Heat oil in a casserole or large saucepan and saute onion until transparent, 1 to 2 minutes.
2). Add garlic and saute until fragrant.
3). Stir in minced beef and cook until brown.
4). Pour in beef stock or water and bring to the boil then simmer over medium heat.
5). Add diced potatoes and carrots and simmer until potatoes and carrots are tender, about 10 minutes.
6). Stir in spinach leaves if desired and heat through.
Season it with patis, salt and pepper. Enjoy.
Image Credit: Robert Colinares via Wikipedia
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