Picadillo is a soul-warming Filipino-style comfort dish that delivers the perfect harmony of savory and subtly sweet flavors. Tender ground meat mingles with soft potatoes, colorful vegetables, and juicy raisins in a rich tomato sauce that’s both hearty and deeply satisfying. It’s a simple yet fulfilling meal, often served with steaming white rice — the kind of dish that brings everyone to the table with its inviting aroma and familiar, home-cooked taste.

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Ingredient Breakdown

Every ingredient in Picadillo plays a role in crafting its well-rounded flavor. The ground beef or pork forms the savory backbone of the dish, offering richness that pairs beautifully with the delicate sweetness of raisins. Potatoes add substance, soaking up the sauce while becoming tender and flavorful. Onions and garlic create an aromatic foundation that brings the whole mixture to life. The tomato paste and canned diced tomatoes lend body and depth, transforming the simple ingredients into a luscious sauce that clings to every morsel of meat.

Seasonings like paprika and soy sauce (or coconut aminos) round out the profile, striking a delicate balance between saltiness, earthiness, and warmth. A touch of black pepper enhances the depth, while frozen peas and carrots introduce bursts of color and freshness. Each component contributes to a comforting, satisfying dish with layers of flavor in every bite.

Step-by-Step Preparation Guide

It all begins with searing the meat, a crucial step for developing deep flavor. In a hot skillet, the ground beef or pork browns and caramelizes, creating a savory base that will later enrich the entire sauce. As the meat cooks, it releases juices that mix beautifully with the oil, forming the first layer of the dish’s characteristic richness.

Once the meat is browned, onions and garlic enter the pan, releasing their fragrance and adding a sweet, mellow undertone. This aromatic duo is what gives Picadillo its homely and comforting scent, signaling that something delicious is on its way.

Tomato paste follows, coating the meat with its concentrated tang. Allowing it to caramelize slightly deepens the flavor, turning sharp acidity into a smooth, rich sweetness. The diced potatoes are added next, alongside diced tomatoes and a splash of water to form the sauce. As the mixture simmers, the potatoes tenderize, soaking up the flavorful liquid and thickening the stew naturally.

Once the sauce reaches the perfect consistency, frozen peas, carrots, and raisins are stirred in. The vegetables add brightness and a soft crunch, while the raisins introduce a touch of sweetness that contrasts beautifully with the savory base. After a few minutes, the sauce thickens slightly, and the dish transforms into a hearty, well-balanced meal ready to be served over rice.

Recipe Tips

Balance sweetness and saltiness:
Adjust the soy sauce and raisins to your taste. Start small, then increase gradually until you find your perfect ratio.

Prevent mushy potatoes:
Dice the potatoes evenly and simmer gently; overcooking can make them break apart.

Protein substitutions:
Swap beef or pork for chicken, turkey, or even tofu for a lighter yet still flavorful variation.

Sauce consistency:
If the sauce is too thick, add a splash of water. If it’s too thin, uncover the skillet and simmer for a few extra minutes to let it reduce naturally.

What to Serve With This Recipe

Picadillo is traditionally served over steamed jasmine rice, but it pairs beautifully with other sides as well. Garlic fried rice adds a toasty, fragrant contrast that highlights the savory notes of the dish. Mashed potatoes or even buttered noodles can complement its hearty sauce.

For a refreshing counterbalance, serve it with cucumber salad, ensaladang talong (grilled eggplant salad), or lightly pickled vegetables. These sides cut through the richness, adding brightness and texture. Leftovers can be just as delightful — stuff them into warm bread rolls for savory sandwiches or wrap them in tortillas for a quick breakfast burrito.

Frequently Asked Questions

Can I make Picadillo ahead of time or freeze it?
Yes. It stores well for up to three days in the fridge or three months in the freezer. Just reheat gently to bring back the flavors.

What’s the best beef-to-pork ratio?
A 50/50 mix creates a perfect balance — pork adds richness, while beef provides structure.

Can I omit the raisins?
Absolutely. Skip them if you prefer a purely savory dish, or replace them with diced bell peppers for a different kind of sweetness.

How can I make it spicier?
Add a dash of chili flakes, chopped jalapeños, or a spoonful of hot sauce to give the sauce a pleasant kick.

Creative Variations

Picadillo is incredibly versatile, lending itself to endless creative twists. For a Spanish-inspired version, toss in sliced green olives, diced bell peppers, or chopped hard-boiled eggs for extra flavor and texture. If you’re craving something plant-based, replace the meat with lentils or crumbled tofu — both soak up the sauce beautifully while maintaining the heartiness of the original recipe.

You can also use Picadillo as a filling for empanadas or hand pies, creating savory snacks that are perfect for parties or packed lunches. Another inventive idea is to serve it as a pasta sauce; its tomato-rich base and tender meat make it a comforting alternative to traditional spaghetti Bolognese.

Picadillo captures the essence of home-cooked comfort in every bite — warm, flavorful, and deeply satisfying. Its blend of sweet, savory, and tangy notes makes it a dish that never grows old. Whether enjoyed over a bed of rice, repurposed into creative leftovers, or shared with loved ones on a cozy evening, Picadillo remains a timeless classic that fills both the stomach and the heart.

Ingredients

1 pound lean ground beef, ground pork, or a blend of both
8 ounces russet or Yukon Gold potatoes (1 to 2), peeled and diced
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons vegetable oil
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes with their juices
1/2 cup water
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper, plus more to taste
1 1/2 teaspoons kosher salt, divided, plus extra if needed
2/3 cup raisins
1 cup frozen peas and carrots
Soy sauce or coconut aminos, optional
Cooked white rice, for serving

Instructions

Warm the vegetable oil in a large, deep skillet over medium-high heat until it begins to shimmer. Add the ground beef, pork, or a mix of both, and sprinkle in 1/2 teaspoon of kosher salt. Cook, breaking the meat apart with a spatula, until it’s evenly browned and no longer pink, about 4 minutes.

Add the chopped onion to the pan and cook until soft and translucent, about 2 minutes. Stir in the minced garlic and sauté briefly until aromatic, around 30 seconds to 1 minute.

Spoon in the tomato paste and mix well to coat the meat mixture. Continue stirring for about a minute, allowing the tomato paste to caramelize slightly for richer flavor. Add the diced potatoes, canned tomatoes with their juices, and water. Season with paprika, black pepper, and the remaining 1 teaspoon of kosher salt. Stir everything together, then bring the mixture to a gentle boil.

Lower the heat to maintain a steady simmer. Cover the skillet and cook for 15 to 18 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly. Taste the mixture and adjust seasoning with additional salt, pepper, soy sauce, or coconut aminos as desired.

Remove the lid and stir in the frozen peas, carrots, and raisins. Continue cooking uncovered for about 4 minutes, or until the vegetables are tender and the flavors have melded beautifully.

Serve hot with a generous portion of steamed white rice for a hearty, comforting meal.