Filipino Picadillo: Giniling with Potatoes, Raisins, and Tomatoes
Dan
Filipino giniling | Ground meat | Rice bowl dinner
Filipino picadillo is fast, saucy, and cozy, with ground meat, potatoes, tomatoes, peas, and raisins landing right where rice wants them.
Why make it: This version leans into pantry ingredients and gives room for the family-by-family choices: raisins, hot dog slices, peas, or extra sauce.
Fresh From the Kitchen
What Is Filipino Picadillo?
Filipino picadillo, often called giniling in many homes, is a ground meat dish cooked with tomatoes, potatoes, carrots, peas, and sometimes raisins.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the meat
Ground beef, pork, turkey, or a mix all work. A little fat keeps the dish from tasting dry.
For the raisins
They are optional but classic in many Filipino kitchens, adding small sweet pops against the tomato sauce.
Filipino Picadillo Recipe
This version leans into pantry ingredients and gives room for the family-by-family choices: raisins, hot dog slices, peas, or extra sauce.
Shopping List
- ground beef or pork
- potatoes
- carrots
- tomato sauce
- tomato paste
- onion
- garlic
- peas
- raisins
- fish sauce or soy sauce
- rice
Ingredients
Meat and Aromatics
- 1 pound ground beef or pork
- 1 tablespoon neutral oil, if needed
- 1 onion, diced
- 5 garlic cloves, minced
- 1 tablespoon fish sauce or soy sauce
Vegetables and Sauce
- 2 small potatoes, diced
- 1 carrot, diced
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 1/2 cup water
- 1/2 cup peas
- 1/4 cup raisins
For Serving
- Steamed rice
- Banana ketchup, optional
- Fried eggs, optional
Instructions
- Brown the ground meat in a wide skillet, breaking it into small pieces.
- Add onion and garlic and cook until fragrant.
- Season with fish sauce or soy sauce.
- Stir in potatoes, carrots, tomato sauce, tomato paste, and water.
- Cover and simmer until the potatoes are tender and the sauce thickens.
- Fold in peas and raisins and cook a few minutes more.
- Taste and adjust seasoning before serving over rice.
Tips For The Best Filipino Picadillo
- Dice small: Small potatoes and carrots cook quickly with the meat.
- Keep it saucy: Add a splash of water if the skillet dries before the potatoes soften.
- Brown the meat well: That first layer of flavor matters in a fast dish.
- Make it your own: Hot dogs, bell pepper, or extra peas all fit the home-style spirit.
How To Serve And Store
Serve over rice, with a fried egg, or tucked into pandesal. Refrigerate for up to 4 days and reheat in a skillet or microwave.
Common Questions
Can I skip raisins?
Yes. The dish still works without the sweet note.
Can I use ground turkey?
Yes, but add a little oil and season generously.
Is this the same as arroz a la cubana?
It is related in spirit, but arroz a la cubana is usually served with banana and egg.
Can I freeze it?
Yes. Freeze in meal-size portions for up to 2 months.
Are raisins welcome in your giniling, or absolutely not? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
