This Filipino Picadillo recipe is everything you’d want in a cozy meal: it’s easy to make, filled with Umami flavors, and highly adaptable. Whether serving it over rice or on its own, the combination of ground beef, tender potatoes, and a savory tomato base makes every bite satisfying. Plus, the raisins, olives, and a hint of fish sauce add that authentic Filipino twist that you won’t find in other Picadillo recipes. Much like a traditional Pancit Bihon, It’s perfect for busy weeknights, meal prepping, or even a quick weekend treat!
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Why You'll Love This Recipe
Filipino Picadillo is the ultimate comfort food. It blends a hearty mix of vegetables and flavors that range from tangy to mildly sweet. This dish is a go-to for Filipino families everywhere, and for good reason. Trust me, once you try this recipe, it’ll become one of your family’s favorites, too!
Needing an Appetizer to go with? Check out this Dynamite Lumpia Recipe!
Ingredients for Filipino Picadillo
Stir Fry Oil – Creates a base for cooking and helps distribute flavors evenly without overpowering the dish.
Yellow Potatoes – Adds heartiness and balances out the savory flavors, giving the dish a tender texture.
Carrots – Add sweetness and texture, perfectly balancing the salty and tangy notes.
Yellow Onion – Essential for building depth and enhancing the dish’s overall flavor.
Fresh Minced Garlic – Brings a robust, earthy taste that pairs beautifully with the other ingredients.
Lean Ground Beef – The main protein in the dish, providing a hearty, flavorful base that absorbs all the seasonings.
Manzanilla Olives – These bring a distinctive briny flavor that’s characteristic of Filipino-style Picadillo.
Tomato Paste – Adds rich tomato flavor and a touch of acidity that intensifies the sauce.
Tomato Powder – Enhances the tomato essence without adding extra liquid, perfect for a thicker consistency.
Accent (MSG) – While optional, it boosts the savory profile of the dish.
San Marzano Tomatoes – These tomatoes add a slightly sweet and balanced acidic base to the sauce.
Kosher Salt & Freshly Ground Black Pepper – Essential seasonings to balance and elevate the flavors.
Raisins – Add a surprising sweetness that contrasts perfectly with the other flavors. Even if you have family members who don't like raisins, they will most likely love them in this Picadillo Recipe.
Fish Sauce – Gives an umami depth and authentic Filipino taste.
Thin Soy Sauce – Adds a mild saltiness and depth, enhancing the overall richness. Using a good quality soy sauce is essential as you want it to provide flavor without being too salty.
Chili Garlic Paste – Adds a subtle kick of heat that enhances the dish's complexity.
Water – Adjusts the consistency of the sauce, making it rich but not overly thick.
Frozen Peas – Adds color, a slight sweetness, and a bit of texture to balance the dish.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: In a large mixing bowl, combine water, soy sauce, fish sauce, salt, pepper, accent, tomato powder, minced garlic, chili paste, and raisins. Mix well.
Then, add and mix in the whole can of Marzano tomatoes. Peel and chop the carrots and potatoes, and dice the onion.
Step 2: Heat 2 tablespoon of the stir-fry oil in a skillet or wok on medium-high heat.
Add the carrots and potatoes, coating them well in the oil. Fry the vegetables for about 15 minutes, until the potatoes are slightly brown and the carrots are almost tender.
Remove with a slotted spoon and set aside.
In the same hot wok, add the remaining tablespoon of stir-fry oil and diced onion, and saute for 3 minutes.
Step 3: Add the ground beef and cook thoroughly with the onions.
Add the tomato paste to the mixture and stir to ensure it is thoroughly mixed.
Step 4: Add the sauce to the wok and mix thoroughly.
Gently fold in the Manzanilla olives, carrots, and potatoes. Then, add the frozen peas and mix well.
Let the Picadillo simmer for 5 minutes or until the liquid has reduced but about a ¼.
Remove from heat, allow the Picadillo to rest, and serve on a bed of white rice.
Expert Tips
- Use High-Quality Tomatoes: San Marzano tomatoes add the best flavor and sweetness. If you can’t find them, use any high-quality canned tomatoes, but avoid those with added seasonings that may alter the dish’s taste.
- Adjust the Fish Sauce and Soy Sauce to Taste: These ingredients bring depth, but their saltiness can vary. Do not skimp here. Use authentic, well-made brands that you can buy online or at your local Asian markets. Start with the recommended amounts and adjust to your liking for a balanced, savory flavor.
- Experiment with Heat: If you love spicy food, feel free to add more chili garlic paste or a dash of hot sauce. For a milder version, use just a little or skip it entirely.
- Avoid Overcooking the Vegetables: Cooking the potatoes and carrots separately at the start keeps them from getting too mushy. This way, they’ll stay tender but firm when combined with the sauce.
- Let the Dish Rest: Like many stews, Picadillo benefits from resting time. Allowing it to sit for a few minutes after cooking helps the flavors meld, and it’s even better the next day!
Recipe FAQs
Can I make this dish in advance?
Absolutely! Filipino Picadillo is one of those dishes that gets even better the next day, as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days, or freeze for up to a month.
Can I substitute ingredients?
Yes! If you don’t have Manzanilla olives, other green olives work as well. You can also use other vegetables, like bell peppers, to customize the dish to your taste.
How do I serve Filipino Picadillo?
Serve it over steamed rice, as it’s traditionally enjoyed in the Philippines, or use it as a filling for tortillas or empanadas.
Is Picadillo spicy?
This recipe has a mild spice level due to the chili garlic paste, but you can adjust it to your liking or leave it out for a milder version.
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📖 Recipe
Filipino Picadillo
Equipment
- 1 Wok
Ingredients
- Stir Fry oil
- 1 lb Yellow Potatoes Peeled and cubed
- 3 Large Carrots Peeled and cut into pieces
- 1 Medium Yellow Onion Diced
- 2 tablespoon Minced Garlic
- 2.25 Lbs Lean Ground Beef 93/7
- 7 Oz Manzanilla Olives Jarred, Drained but not rinsed
- 2 Cups Frozen Peas
Filipino Picadillo Sauce
- 2 tablespoon Tomato Paste
- 2 tablespoon Tomato Bouillon Powder
- ½ teaspoon Accent
- 29 Oz San Marzano Tomatoes Canned, Not Drained
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- 1 Cup Raisins
- 2 tablespoon Fish Sauce
- 6 tablespoon Thin Soy Sauce
- 2 teaspoon Chili Garlic Paste
- 1 Cup Water
For serving
- Cooked White Rice
Instructions
- In a large mixing bowl, combine water, soy sauce, fish sauce, salt, pepper, accent, tomato powder, minced garlic, chili paste, and raisins. Mix well.
- add and mix in the whole can of Marzano tomatoes.Peel and chop the carrots and potatoes, and dice the onion.
- Add 2 tablespoon of the stir fry oil to a skillet or wok on medium-high heat.
- Add the carrots and potatoes, ensuring they are coated well in the oil. Fry the vegetables for about 15 minutes, until the potatoes are slightly brown and the carrots are almost tender.
- Remove the vegetable mixture with a slotted spoon and set aside.
- Add the remaining tablespoon of stir-fry oil in the same hot wok, add the diced onion, and saute for 3 minutes.
- Add the ground beef, and cook thoroughly with the onions.
- Add the tomato paste to the mixture stirring to throughly combine.
- Add the sauce to the wok and mix thoroughly.
- Gently fold in the Manzanilla olives, carrots, and potatoes. Then, add the frozen peas, mixing well.
- Let the Picadillo simmer for 5 minutes or until the liquid has reduced by about ¼.
- Remove from heat, and serve on a bed of white rice.
Video
Notes
- Use High-Quality Tomatoes: San Marzano tomatoes add the best flavor and sweetness. If you can’t find them, use any high-quality canned tomatoes, but avoid those with added seasonings that may alter the dish’s taste.
- Adjust the Fish Sauce and Soy Sauce to Taste: These ingredients bring depth, but their saltiness can vary. Do not skimp here. Use authentic, well-made brands that you can buy online or at your local Asian markets. Start with the recommended amounts and adjust to your liking for a balanced, savory flavor.
- Experiment with Heat: If you love spicy food, feel free to add more chili garlic paste or a dash of hot sauce. For a milder version, use just a little or skip it entirely.
- Avoid Overcooking the Vegetables: Cooking the potatoes and carrots separately at the start keeps them from getting too mushy. This way, they’ll stay tender but firm when combined with the sauce.
- Let the Dish Rest: Picadillo benefits from resting time like many stews. Allowing it to sit for a few minutes after cooking helps the flavors meld, and it’s even better the next day!
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