Beef Picadillo and the Perfect Wine Pairing
Looking for the ultimate recipe to pair with your favourite bottle of red wine? Enter Marco Herrera’s Beef Picadillo with Adobo Chiles and Cilantro-Garlic Rice—a hearty, soulful dish that brings the flavours of Mexican comfort food to your table.
This recipe is all about balance, blending smoky heat from chipotles in adobo with the freshness of spinach and bright notes of lime. Served over fragrant cilantro-garlic rice, it’s a dish made for savouring every bite—and sip. But what’s a comforting dish like this without the perfect wine to accompany it?
Why We Love This Dish
Chef Marco Herrera, the genius behind Noche Woodfired Grill and Agave Bar in Tulsa, Okla., brings heritage and innovation to this elevated take on a Mexican classic. A rising star in the culinary world, Marco fuses childhood nostalgia with a flair for modern flavours, creating a dish that is satisfying, simple, and extraordinary.
Growing up in Northern Mexico, Marco’s family gave this recipe practicality by adding hearty potatoes to stretch the meal. While his current version swaps potatoes for spinach, you can still customise it to suit your taste. Each component—from the rich, spicy beef to the fragrant, herb-laced rice—is a decadent layering of texture and flavour.
The Perfect Pairing
Big, bold flavours like these need a wine that can hold its own. For this picadillo’s smoky undertones and hint of spice, a Tempranillo is our go-to. Its rich cherry and plum notes with underlying spice complement the chipotles in adobo, while its earthy, smooth tannins stand up to the savouriness of the beef.
If you’re feeling adventurous, try a Malbec—it’s robust yet fruit-forward profile plays beautifully with the dish’s brightness from the lime and cilantro. Prefer a lighter option? A peppery Grenache will keep things lively without overpowering the flavours.
Ingredients Checklist
Here’s what you need to bring Marco’s culinary magic to life:
30 ml extra virgin olive oil
240 g finely chopped yellow onion
7 cloves garlic, minced
4 canned chipotles in adobo, roughly chopped
45 g minced sun-dried tomatoes
450 g ground beef
Kosher salt and freshly ground black pepper
Pinch of ground chile de árbol or red pepper flakes, optional
90 g thinly sliced spinach or kale leaves, roughly chopped
120 ml chicken stock, plus more as needed
1 lime, halved, to season, plus extra for garnish
320 g freshly cooked white rice
15 g minced cilantro, plus extra for garnish
Bring It Together in Just 30 Minutes
Making this dish is as seamless as sipping your wine. Heat everything up in stages, layering the ingredients for maximum flavour. From browning the beef to stirring in spinach and simmering in stock, every step brings out the dish’s irresistible depth. Follow Chef Marco Herrera’s step-by-step method above, and—whether you serve it with freshly cooked jasmine rice or a side of buttery tortillas—it’ll rival any restaurant favourite.
Discover Emotion with Every Bite and Sip
The magic of food and wine lies in their power to tell a story. Whether you’re sharing this feast with family or indulging in a quiet night for yourself, the pairing of Beef Picadillo and a glass of Tempranillo will leave you savouring life’s little moments.
Discover the wines we’ve recommended for this recipe by exploring our hand-selected range → Link to store
Dis&Dis – Your trusted wine-loving friend for pairing life’s best flavours with the perfect bottle. 🍷
- Adapted from Marco Herrera
- Food styling by Dana Bonagura; Prop styling by Carla Gonzalez-Hart
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