08 May 2014


I know it's three days late for Cinco de Mayo but I am sharing with you the recipe of one of my preschool popstar's favorites that has something to do with the celebration! Picadillo is a traditional dish in Spain and many Latin American countries that is similar to hash. It is made with ground beef, tomatoes, and other ingredients that vary by region. In the Philippines, it is commonly known as menudillo or the ground meat version of menudo.

But like what I said, since I cooked this for dinner on May 5th, I made it a bit Mexican. I love Mexican food ― burritos, nachos, tacos, empanada, etcetera! There's something about paprika, cayenne and chili that makes me want to eat it again and again. One spice that adds that certain Mexican oomph to my menudillo that can make it pass as picadillo is the cumin. I bought my McCormick ground cumin seeds ever since I knew how it would distinctively make my ground meat tastes so Mexican-ish. So do you want to try cooking Sophia's paboritong Picadillo? Here!


-4 cloves garlic, minced
-1 medium red onion, minced
-250 gms ground beef
-1 medium potato, chopped in small cubes
-1 155 gms cooked green peas, drained
-1 green bell pepper, cubed (or red for more color!)
-2 tbsp tomato paste
-1/2 cup warm water
-1 tbsp brown sugar
-1/8 tsp ground cumin seed
-1/8 tsp ground oregano
-salt and pepper to taste
-1 tbsp cooking oil


1. Place the ground beef in a bowl and combine it with oregano, cumin, salt and pepper. Let the meat absorb the spices for at least 15 minutes.

2. Brown the meat in a pan with a tablespoon of cooking oil, drain the excess oil and set aside in a bowl.

3. In the same pan with a bit of oil from the browned beef, saute minced garlic and onions.

3. Add back the beef. You may want to stir fry it and enjoy the sizzling sound for about 5 minutes.

4. While the beef is cooking, dilute the tomato paste in a bowl with warm water and brown sugar. Pour it into the pan.

5. Add the potatoes and green peas, cook until the potatoes are done.

6. Turn off the heat and toss the green bell peppers.

7. Serve it on top of steamed white rice or fill it inside an empanada, which I might try soon! ¡Buen apetito!

For more of my recipes, click here. Happy cooking! 

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