Filipino Picadillo, also known as "Giniling," is made with ground meat, diced vegetables, and a tomato-based sauce. It showcases the Filipino approach to fusion cooking, incorporating a blend of flavors and ingredients. With its simple preparation, it's a staple meal in many households.
You may also like other Spanish-inspired Filipino dishes such as Adobo, Caldereta, Paella, and Arroz Caldo. If you have leftover picadillo, turn it into a tasty omelet with Tortang Giniling.
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Ingredients you'll need
Notes and substitutions
- Ground Meat: You can use ground beef, pork, or chicken, depending on your preference.
- Potatoes: Yukon Gold or red potatoes are ideal because they hold their shape well during cooking.
- Tomato Paste: It is thick and concentrated, adding an intense tomato flavor. You can use tomato sauce, but reduce the water in the recipe.
- Olives: Choose a variety that isn't too overpowering and that you enjoy eating on its own, like Castelvetrano or Manzanilla olives. If you're not a fan of olives, you can simply leave them out.
How to make this recipe
Step 1 (Sear the Vegetables)
Heat your pan over medium-high heat, then add a thin coating of oil. Spread out 2 cups of potatoes and 1 cup of carrots in the pan, then sear until they develop a light golden crust, about 5 minutes. Remove and set aside.
Step 2 (Sauté the Aromatics)
Lower the heat to medium and add more oil if necessary. Sauté 1 onion and 6 garlic cloves until softened and caramelized, about 5 minutes.
Step 3 (Brown the Meat)
Turn up the heat to medium-high, then add 1½ pounds of ground meat. Break it apart and let it brown while its fat renders out for about 5 minutes. Season with salt and pepper to taste.
Step 4 (Brown the Tomato Paste)
Add ⅓ cup of tomato paste, stirring for about 3 minutes to develop its flavor. It should darken in color as it caramelizes.
Step 5 (Add the Remaining Ingredients)
Add ⅓ cup raisins, 1 bay leaf, 2½ cups water, 2 teaspoons chicken bouillon, 1 tablespoon fish sauce, and 1 tablespoon sugar. Mix well to dissolve the bouillon and let it come to a boil.
Step 6 (Add the Potatoes and Carrots)
Return the potatoes and carrots to the pan, then reduce the heat to medium. Cover and simmer for 5 minutes.
Step 7 (Add the Peas and Olives)
Stir in the peas and olives, then cook for about 2 minutes. Add more water, if necessary. Taste and adjust the seasoning as needed, then turn off the heat.
Serve and enjoy your Filipino Picadillo!
Recipe FAQs
Picadillo is a traditional dish from various Latin American countries and the Philippines. It is made primarily with ground meat, tomatoes, raisins, and olives. However, the ingredients can vary by region. The name "Picadillo" comes from the Spanish word "picar," which means "to mince," which describes its characteristic texture.
Mexican Picadillo often features spices like cumin and chili, as well as herbs such as oregano and cilantro. In contrast, a Filipino Picadillo can be more flexible with the type of meat used and might include seasonings like fish sauce and soy sauce. It is also often sweeter with raisins and sugar.
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📖 Recipe
Filipino Picadillo
Equipment
- Sauté pan or large skillet
Ingredients
- 1½ pounds ground meat (see note)
- 2 cups diced potatoes (see note)
- 1 cup diced carrots
- 1 onion finely chopped
- 6 garlic cloves minced
- ⅓ cup tomato paste (see note)
- ⅓ cup raisins
- 1 bay leaf
- 2½ cups water more as needed
- 2 teaspoons chicken base or bouillon
- 1 tablespoon fish sauce more to taste
- 1 tablespoon sugar more to taste
- ½ cup peas
- ½ cup olives cut in half (see note)
- Salt and pepper to taste
- Neutral oil (for searing and sautéing)
Instructions
- Heat your pan over medium-high heat, then add a thin coating of oil. Spread out 2 cups of potatoes and 1 cup of carrots in the pan, then sear until they develop a light golden crust, about 5 minutes. Remove and set aside.
- Lower the heat to medium and add more oil if necessary. Sauté the onion and garlic until softened and caramelized, about 5 minutes.
- Turn up the heat to medium-high, then add the ground meat. Break it apart and let it brown while its fat renders out for about 5 minutes. Season with salt and pepper to taste.
- Add the tomato paste, stirring for about 3 minutes to develop its flavor. It should darken in color as it caramelizes.
- Add the raisins, bay leaf, 2½ cups water, chicken bouillon, fish sauce, and sugar. Mix well to dissolve the bouillon and let it come to a boil.
- Return the potatoes and carrots to the pan, then reduce the heat to medium. Cover and simmer for 5 minutes.
- Stir in the peas and olives, then cook for about 2 minutes. Add more water, if necessary. Taste and adjust the seasoning as needed, then turn off the heat.
Notes
- Ground Meat: You can use ground beef, pork, or chicken, depending on your preference.
- Potatoes: Yukon Gold or red potatoes are ideal because they hold their shape well during cooking.
- Tomato Paste: It is thick and concentrated, adding an intense tomato flavor. You can use tomato sauce, but reduce the water in the recipe.
- Olives: Choose a variety that isn't too overpowering and that you enjoy eating on its own, like Castelvetrano or Manzanilla olives. If you're not a fan of olives, you can simply leave them out.
Maria
This is one of those dishes i make when i cant think of anything to make. Then it turns out to be one of those few things my kids like eating. Thank you.
Nora Rey
Hi Maria,
That's wonderful to hear! It's always a win when we find something easy to make and the kids actually love it! I’m glad this dish could be a go-to for your family. Thanks so much for sharing!