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!
- In a pot, sauté onion, garlic and tomatoes in olive oil.
- Add minced beef and cook until it turns light brown.
- Add chayote cook for 3 minutes
- 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
- Season with freshly ground black pepper and salt.