Picadillo or Giniling (Filipino noun and verb; which means "grind" in English.), depending on what part of the Philippines you are, is a filling dish that will make you want to go a long, sustained siesta-dreaming of swaying palm trees, the beach and endless margaritas on a conveyor belt.
This is a monthly viand at home, at least for me. Our Ma would make it twice a month. It's an easy, quick, nutritious dish that can feed 4-6 people. My husband doesn't like it. He hasn't had it before-but he doesn't like it, just by looking at it. Until the day I made it again last month."It's pretty good actually!" he said eating a bowl of it without rice. That was after making sense-the hell out of him.
For some reason I found out that he and maybe hundreds if not thousand or maybe millions of Americans doesn't like loose ground beef as a straight from the stove, ready to eat food. My husband said "it's like those quick, cheap dishes housewives in the 60's make: they just throw everything in the pan or pot and cook away and dinner is served". Don't know what he was talking about; wasn't alive in the 60's yet. Not in the states yet!
I think he was talking about his mom or aunt (Hahaha!)
He suggested that it should be made into a meatball first (or meat loaf, patty, etc.). Adding that he does "not know any Asian country or Asian person that cooks and eat ground beef into a straight from the stove dish". Well he has to eat his words: Philippines is in Asia-right? He freaking married one.
And why the heck did he made and eat ground beef taco? That's an example of a dish in "loose, ground beef"?!
For the record: he does make the meanest ground (or whatnot) beef taco (Yeah, it's too simple to make!), the most bad-ass sandwiches (French dip, Reuben) and burgers; his salads are scrumptious. The guy can whip up some stuff on his own I tell yah! Hmmm... now I am thinking of posting one of his creations. Soon.
Picadillo (taken from the Spanish word 'picar' which means "to mince") is traditionally a dish from Spain. And if you are from-or came from the South Americas and the Philippines-I am sure you know this dish, you have savored it and you have made it before or you are eating it now.
The basic ingredients to make this are: ground meat (pork, beef, chicken), potato, sayote or chayote (gourd family), tomato and carrots. Depending by country, and region within that country, the other major ingredients are: Spanish olives (green), green peas, tomato sauce, chili peppers, and raisins.
It is usually eaten with rice or used as a filling for Empanada. Here, I used leftover ground beef taco filling instead of fresh ground beef (or meat).
If you are using fresh ground meat, saute meat after browning the garlic; continue cooking as directed below when the meat is light brown. (Filipino style)
Add 1/2 t cumin, 1 t chili powder, 1/2 t coriander powder, 1/2 t achuete powder after the liquids for every pound to the recipe below; remove the soy sauce and fish sauce. Tomato sauce is also optional. This is the Southwest-American style.
If you plan to eat this with rice, take note that this recipe has potatoes. It's a double carb meal. Either you eat this by itself or remove the potatoes and amped the sayote/chayote so you can eat the rice.
4 T neutral cooking oil (coconut, canola, light olive oil, corn)
5 cloves garlic, crushed and chopped
1/2 of an onion, chopped
2 medium sized carrots, medium dice (cubes)
2 medium sized potato, peeled and cubed
1 sayote (chayote), peeled,cored and cubed
1 medium tomato, quartered
1 cup tomato sauce
1 cup water (or low sodium beef broth, low sodium vegetable broth)
cracked black pepper to taste
Sea salt to taste
2 cups ground beef taco left over (lastly added because it's been cooked before)
2 T soy sauce
2 T fish sauce
Preheat pan (not non-stick) on medium high until smoky.
Pour cooking oil and add garlic. Saute garlic until light brown followed by the onion, carrots, potatoes and sayote/chayote. Pinch of each salt and pepper.
Saute for 3 minutes on high.
Add the liquids (water or broth and tomato sauce) and sliced tomato. Pinch of salt and pepper to taste (optional).
Cover and let it simmer for 20 minutes on medium heat.
Add the beef taco, soy sauce and fish sauce. By this time, you can decide to add more water or broth if you want this dish more 'soupy'.
Continue simmering for another 15 minutes. It's done when the potatoes and sayote/chayote are tender but still firm.
Remove from heat. Garnish with chopped cilantro or green onion or both (optional). Enjoy!