‘Just made giniling again–didn’t know this is also called picadillo! Well, this is the Filipino version, of course 😉
I usually skip the raisins, but this time I added them. My verdict? The flavour is mellowed–which I really like, but my co-consumer prefers more the without-raisins. This almost reminds me of menudo—but that will come another time.
The recipe stays the same. I again used beef here.
(Note1: When served on a bed of rice, topped with sunny side up, and a fried plantain on the side, the dish transforms its name to Arroz a la Cubana!)
(Note2: When cooked dry, ie, omitting the tomatoes, this can be used as filling for empanada!)