Picadillo de Chayote

Picadillo de Chayote

We made some picadillo before and that was the common way we cook it in Philippines but it does not end there as there are multitude of ways cooking them and what we are posting today is one of them. Adding or using chayote in picadillo gives it a different flavour as well as texture and for those who are budget conscious this is also a good way of extending the dish while minimising the amount of minced beef which is the expensive ingredient (in Philippines) effectively making it cheaper. I guess that is why this dish is popular in my home country where not everyone is affluent and mostly everyone find ways in extending the Philippine peso further.


In here it’s quite different as chayote is quite expensive in certain times specially when they are not in season, sometimes it can be more expensive than minced beef. That price sometimes does not stop up us in making one especially when you grew up with that dish, you will definitely miss it regardless of how you had hated it before. You grew up with its taste and your taste buds once in a while finds that taste you got used before that is why today we are making one. Luckily we never have to buy chayote as one of our friends grow this on their garden and once in a while we are given some of their harvest.

So let’s do some cooking!

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Picadillo de Chayote 1

Picadillo de Chayote

  • Author: Raymund
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 3-4 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Picadillo de Chayote is a picadillo dish prepared with chayote, minced meat and other vegetables like tomatoes, corn and onions.


Scale

Ingredients

  • 400 g minced beef
  • 4 pcs chayote, peeled, seeded and cubed
  • 1 cup corn kernels
  • 400 g can chopped tomatoes
  • 1 1/2 tbsp sugar
  • 4 cloves garlic, minced
  • 1 white onion, chopped
  • 1 tsp dried sweet basil
  • 1 tsp dried oregano
  • salt
  • freshly ground black pepper
  • olive oil

Instructions

  1. In a pot, sauté onion, garlic and tomatoes in olive oil.
  2. Add minced beef and cook until it turns light brown.
  3. Add chayote cook for 3 minutes
  4. Add corn kernels, chopped tomatoes, sugar, dried sweet basil and dried oregano then bring to a boil then simmer for 10-15 minutes or until chayote is tender
  5. Season with freshly ground black pepper and salt.

 


Picadillo de Chayote Wide

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5 Responses

  1. Rebekah says:

    Where do you find choko/chayote in Auckland? I’ve never seen them at the store so sometimes my mum’s workmate gives them to me because she has a plant. A friend of mine hasn’t even seen them in Tai Ping or anything!

    This recipe sounds delicious btw, will have to try it next time I get some chokos 🙂

  2. Kristy says:

    This looks very good Raymund. I’ve never had chayote, but I know I’ve seen it in the market. This looks like a great meal to make extra of and extend through the week as the busy school season starts again!

  3. This is good with rice and fish sauce on the side. Sarap! 🙂

  4. My mum would make chayote always with chicken but your recipe sounds great! Gotta try it out 🙂

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