Picadillo

Picadillo known locally in the Philippines as Giniling is a traditional dish in many Latin American countries. The name picadillo is derived from the spanish word picar which means to mince or to chop.

The main ingredient traditionally is made with ground beef or pork and either potatoes or chayote, and other ingredients that vary by region. . There are also drier versions of the dish. It is also called giniling, Filipino for ground meat. What Cubans call picadillo is known as Arroz a la Cubana to Filipinos. The Philippine version is similar to normal Latino picadillo usually made with raisins, tomato sauce and diced potatoes added, but without green olives and capers, and is often served with white rice, fried plantains (maduros in Spanish, saging na saba in Filipino) on the side, and a fried egg on top. Boiled eggs are also eaten with the dish.

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Ingredients

1 pound ground beef
1 teaspoon oregano
1 teaspoon cumin
4 cloves garlic
1 medium white onion (chopped fine)
1 small green pepper (chopped)
1/2 cup beef stock
3/4 cup tomato sauce
2 small potatoes (peeled and diced)
8 to 10 green olives (pitted)
salt and pepper to taste
olive oil for sauteing

Procedure

• In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
• In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
• Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
• Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
• Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
• Serve the picadillo warm with rice.

source: http://pinoysrecipesonline.blogspot.com/2012/09/picadillo.html