Let me tell you about this amazing dish I discovered during my last trip to Tarlac. One hot afternoon, while wandering through the local market, the most incredible aroma pulled me towards a small karinderia where this lovely Lola was cooking up something that had everyone lining up.
That's where I first tasted Bagis, this mouthwatering ground beef dish that just explodes with calamansi and chili flavors. I couldn't leave without getting the recipe, and the sweet Lola was kind enough to share her family's version that she'd been cooking for over 40 years.
After making it countless times at home, I can tell you it's become my go-to comfort food when I'm missing the warm hospitality and incredible flavors of Tarlac. It's actually super simple to make, and I'm excited to share this recipe that brings back such wonderful memories of that unforgettable afternoon in the market.
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Why You'll Love This Recipe
- Ready in just 40 minutes
- Budget-friendly comfort food
- Perfect balance of citrus and heat
- One-pan recipe for easy cleanup
- Versatile - can be made mild or spicy
- Authentic Filipino flavors
Ingredients
The ingredients in this Tarlac Bagis recipe create the perfect flavor balance that makes this dish special. Ground beef provides a hearty base, while calamansi juice adds brightness and helps tenderize the meat.
Thai chilies bring the signature Kapampangan heat that Tarlac is known for, and fish sauce adds depth without overwhelming the dish. Garlic and onions form the aromatic foundation, releasing their flavors into the oil before the beef is added.
The careful simmering in water allows all these elements to meld together, creating a dish where each ingredient plays its essential role - the meat stays juicy while soaking up the tangy-spicy sauce, resulting in the authentic taste that's made Bagis a beloved Tarlac specialty for generations.
- 1 pound ground beef
- 1 tablespoon cooking oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 5 Thai chili peppers (siling labuyo), chopped
- ½ cup calamansi juice
- 1 tablespoon fish sauce (patis)
- 1 cup water
- Salt to taste
Equipment
- Large skillet or kawali (Filipino wok) - Provides even heat distribution essential for properly browning the meat
- Sharp knife - For efficiently mincing garlic and chopping ingredients
- Wooden spoon or spatula - Perfect for breaking up meat while cooking
- Citrus juicer - Makes extracting calamansi juice much easier
- Measuring cups and spoons - Ensures recipe accuracy
- Cutting board - Provides a safe surface for all your prep work
How To Make
- Heat your pan over medium heat. Add oil and wait until it's hot - about 1 minute.
- Prepare your aromatics. Chop your onion and mince your garlic. When the oil is hot, add the onions first. Cook until translucent and soft (about 2-3 minutes). Add the minced garlic and cook for just 30 seconds until fragrant.
- Cook the beef. Add ground beef to the pan, breaking it into small pieces with your spoon. Cook until it turns brown (about 5-7 minutes). Pour in the fish sauce and stir everything together for 2 more minutes.
- Simmer the mixture. Add water and bring to a boil. Once bubbling, reduce heat to low, cover, and simmer for 15-20 minutes. The meat should be tender and most of the water evaporated.
- Add the signature flavors. Stir in calamansi juice and chopped chilies. Mix well and cook uncovered for 3-5 minutes. Most of the liquid should evaporate, but the meat should remain moist. Taste and adjust with salt if needed.
- Serve immediately while hot, preferably with steaming white rice.
Note: If this is your first time making Bagis, start with fewer chilies - you can always add more, but you can't take them out once they're in!
Tips from Lola's Kitchen
- Toast the garlic slightly before adding onions for deeper flavor
- Use coarsely ground beef for better texture instead of finely ground
- Let meat brown properly before adding any liquids for enhanced flavor
- Reserve some fresh chilies for garnish to add color and extra heat if desired
- Practice patience during simmering - this brings out the best flavors
- Add calamansi at the end of cooking to preserve its bright citrus flavor
Substitutions
- Calamansi Juice: Mix 2 parts lemon juice + 1 part orange juice for a similar flavor profile
- Ground Beef: Traditional recipes use ground carabao, but you can also use ground chicken or turkey for a lighter version
- Thai Chilies: Bird's eye chilies work perfectly, or use jalapeños for a milder option
- Fish Sauce: Light soy sauce + a pinch of salt can work in a pinch
Troubleshooting
- Too Watery? Continue simmering uncovered until liquid reduces to desired consistency
- Too Dry? Add water gradually, 2 tablespoons at a time, until you reach ideal moisture
- Too Spicy? Add a splash of coconut milk to mellow the heat without compromising flavor
- Meat Not Tender? Extend cooking time, adding small amounts of water if needed
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days
- Freeze for up to 2 months in a freezer-safe container
- Thaw overnight in refrigerator for best results
- Reheat in a pan with a splash of water to restore moisture
- Microwave for 1-2 minutes, stirring halfway through for even heating
FAQ
Why does my Bagis taste bitter?
Avoid burning the garlic, as this is often the cause of bitterness. Also, add calamansi juice at the end of cooking rather than simmering it for too long.
Can I make this dish ahead of time?
Yes! Many people find the flavors improve overnight as they meld together in the refrigerator.
Is Bagis keto-friendly?
Yes, it can be keto-adapted by omitting the water and reducing the amount of onions.
How spicy is authentic Bagis?
Traditionally, it's quite spicy with 5+ Thai chilies. Feel free to adjust the heat level to your preference.
What makes Tarlac Bagis different from other Filipino beef dishes?
The signature calamansi-chili combination and relatively dry cooking method distinguish it from other beef dishes like Picadillo or Giniling.
Can children eat this dish?
Absolutely! Simply reduce or omit the chilies for a kid-friendly version that maintains the citrus flavor without the heat.
What's the origin of Bagis?
This beloved local specialty originated in the markets of Tarlac City, where meat vendors would prepare it to showcase their freshly ground carabao meat. The name "Bagis" comes from the Kapampangan word "bagis-bagis," referring to the process of breaking down meat into smaller pieces.
Why use calamansi instead of other citrus?
Calamansi's unique sweet-tart profile perfectly complements the beef. It emerged as a practical way to tenderize and preserve meat in the days before widespread refrigeration.
Related
Looking for other recipes like this? Try these:
Authentic Tarlac-Style Bagis (Spicy Citrus Beef)
Equipment
- Large skillet or kawali (Filipino wok) for even heat distribution
- Sharp knife for mincing garlic and chopping ingredients
- Wooden spoon or spatula for breaking up meat
- Citrus juicer for extracting calamansi juice
- Measuring cups and spoons
- Cutting board
Ingredients
- 1 pound ground beef giniling na baka
- 1 tablespoon cooking oil
- 1 medium onion finely chopped (sibuyas)
- 4 cloves garlic minced (bawang)
- 5 Thai chili peppers siling labuyo, chopped
- ½ cup calamansi juice katas ng kalamansi
- 1 tablespoon fish sauce patis
- 1 cup water tubig
- Salt to taste asin
Instructions
- Start by heating your pan over medium heat. Add oil and wait until it's hot - about 1 minute.
- Chop your onion and mince your garlic. When the oil is hot, put the onions in first. Cook them until they start looking clear and soft - this takes about 2-3 minutes. Add the minced garlic and cook for just 30 seconds until you can smell it.
- Put your ground beef in the pan. Break it up into small pieces with your spoon. Let it cook until it turns brown - this will take about 5-7 minutes. Pour in the fish sauce and stir everything together for 2 more minutes.
- Pour in your water and wait for it to start bubbling. Once it's bubbling, turn your heat to low, put the lid on, and let it cook slowly for 15-20 minutes. You'll know it's ready when most of the water is gone and the meat is tender.
- Now comes the fun part - add your calamansi juice and chopped chilies. Mix everything well. Let it cook without the lid for 3-5 minutes. Most of the liquid should evaporate, but you want the meat to still be moist. Taste it and add salt if you need to.
- Your Bagis is ready when the meat is tender and most of the liquid is gone. Serve it right away while it's hot, best with steaming white rice.
- Note: If it's your first time making this, start with fewer chilies - you can always add more, but you can't take them out once they're in!
Tips from Lola's Kitchen
- Toast garlic slightly before adding onions for deeper flavor
- Use coarsely ground beef for better texture
- Let meat brown properly before adding liquids
- Reserve some fresh chilies for garnish
- Patience brings the best flavors
Nutrition
The Story Behind Tarlac Bagis
Growing up in the heart of Tarlac province, Bagis was more than just another dish on our table - it was a testament to Kapampangan ingenuity and resourcefulness. This beloved local specialty originated in the bustling markets of Tarlac City, where carabao meat vendors would prepare this dish to showcase their freshly ground meat to potential customers. The magic combination of tangy calamansi juice and fiery siling labuyo became their signature way to transform humble ground meat into something extraordinary.
What many don't know is that Bagis actually emerged during the post-war era when citrus fruits became a practical way to tenderize and preserve meat in the days before widespread refrigeration. The dish's name itself, "Bagis," is said to come from the Kapampangan word "bagis-bagis," which refers to the process of breaking down or mincing meat into smaller pieces. This preparation method was crucial for making tougher cuts of carabao meat more palatable and enjoyable.
Today, while most home cooks opt for ground beef instead of the traditional carabao meat, the soul of the dish remains unchanged. The genius lies in its simplicity - the way the bright acidity of calamansi cuts through the richness of the meat, while chili peppers add that characteristic Kapampangan heat that the region is famous for. It's a perfect example of how Filipino cuisine often combines indigenous citrus, chilies, and meat into dishes that are greater than the sum of their parts.
In modern Tarlac households, Bagis has evolved from a market specialty to a beloved weeknight dinner staple. You'll find it served in countless homes and carinderias throughout the province, each family adding their own subtle twist while maintaining the core elements that make Bagis instantly recognizable - that distinctive citrus-spice aroma that fills the kitchen and draws everyone to the table. It's these kinds of dishes, passed down through generations and adapted to modern times, that keep our culinary heritage alive and thriving.
Whether you're enjoying it for breakfast with sinangag (garlic rice), as a quick lunch over steaming white rice, or as a pulutan (bar food) with ice-cold beer, Bagis represents the enduring appeal of Kapampangan cooking - unpretentious, flavorful, and deeply satisfying. It's a dish that tells the story of Tarlac's culinary evolution, from its humble carabao-trading roots to its place as a beloved fixture in modern Filipino cuisine.
KENNETH says
Great ulam! I learned it from a Kapampangan workmate. I make sure that I make big batches of taco or burrito filling for my kids before I travel away for work you know the ordinary beef mince, cumin, chillies, black beans and mixed beans and they will always finish it in few days. Then I cooked Bagis for my baon and I introduced it to them. They love it too! Its like a corned beef ulam to them. The savoury and tangy flavour what makes it delicious and unique. Calamansi is a bit rare or have to ask fellow Asian neighbours for a few fruits or you'll be lucky if the neighbour is from different background that couldn't care less and you'll be harvesting the whole tree! So normally I use lime and it taste beautiful!