Picadillo(Ernest Hemingway'S Recipe, Finca Vigia, Cuba)
A savory Cuban-style ground beef dish with raisins, green peppers, almonds, and aromatic spices, perfect for those who enjoy rich, sweet-savory flavors over fluffy rice.
Ingredients
- 2 cups raisins ⓘ
- 1/2 cup hot beef broth ⓘ
- 2 tablespoons oil ⓘ
- 2 pounds lean ground beef ⓘ
- 2 cups red wine ⓘ
- 3/4 cup chopped green onions ⓘ
- 2 cloves garlic, minced ⓘ
- 1/2 teaspoon oregano ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 green peppers, chopped ⓘ
- 3/4 cup slivered toasted almonds ⓘ
- hot cooked rice ⓘ
Instructions
- Soak raisins in hot beef broth for 10 minutes or until plump. Drain.
- Heat oil in a large skillet and quickly brown the ground beef for 3 to 5 minutes.
- Add red wine, chopped green onions, minced garlic, oregano, ground cloves, and pepper to the skillet.
- Simmer the mixture for 15 minutes.
- Stir in chopped green peppers and cook for 5 minutes more.
- Add toasted slivered almonds and soaked raisins to the skillet and stir well.
- Serve the picadillo over hot cooked rice.
Tips & Substitutions
For a richer flavor, consider using a mix of ground beef and ground pork. If you prefer a sweeter taste, you can add more raisins or even a splash of honey. To enhance the dish, try incorporating spices like cumin or cinnamon. If you're short on time, pre-cooked rice can substitute for fresh, but homemade Rice Idith would elevate the meal.
Serving Suggestions
Serve picadillo over a bed of hot cooked rice for a comforting meal. It pairs well with a side of black beans or a fresh salad for a balanced dinner. For added texture, sprinkle some additional slivered toasted almonds on top. This dish also makes for a great filling in tacos or burritos.
Storage & Reheating
Leftover picadillo can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of beef broth or water to maintain moisture and heat in a skillet over medium heat until warmed through. For longer storage, consider freezing it for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Picadillo(Ernest Hemingway'S Recipe, Finca Vigia, Cuba) contains roughly 800 calories, with 9g protein, 53g carbohydrates, and 69g fat. It is an excellent source of vitamin C (323% of the Daily Value), dietary fiber (66% of the Daily Value), and iron (63% of the Daily Value), and a good source of protein and vitamin A. It also contributes 18g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make picadillo ahead of time?
Yes, picadillo can be made ahead of time and actually tastes better the next day as the flavors meld together. Simply prepare the dish and refrigerate it. Reheat before serving, adding a bit of broth to maintain moisture.
What can I use instead of ground beef?
If you want a lighter option, ground turkey or chicken can be used instead of ground beef. For a vegetarian version, consider using lentils or a plant-based meat substitute. The spices and raisins will still provide a delicious flavor.
What type of wine is best for this recipe?
A dry red wine works best for picadillo, such as a Merlot or Cabernet Sauvignon. The acidity of the wine balances the sweetness of the raisins and enhances the overall flavor of the dish. Avoid sweet wines, as they may overpower the other ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).