Picadillo (Ground Turkey)
2 tablespoons olive oil
7 cloves garlic, chopped
1 1/2 cups chopped onion
1 1/2 cups chopped green and red bell pepper
2 pounds lean ground turkey (you can switch out with ground beef)
1 (5 ounce) jar green olives, pitted and halved
Serves 8 to 12 people
5 ounces capers, rinsed and drained
1/4 cup white vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 dried bay leaves
1/4 teaspoon hot sauce
4 cups canned tomatoes, half-drained1/2 cup of raisins
2 lbs. of potatoes
Serving price per individual is $3.48
Put potatoes in aluminum foil and bake for 50 minutes. (Going to slice them and throw them in the picadillo towards end about 10 minutes before done cooking.)
In a pot, heat 3 tablespoons of olive oil over medium heat. Saute garlic, onion and green and red pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, brown the ground beef.
In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, raisins and bay leaves (option is to add hot sauce). Let simmer over medium heat for 10 minutes.
Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally. 20 to 10 minutes before it's done cooking add the potatoes and stir.
Pairs Well With
Picadillo is a meat entree originating from Cuba. My mom use to make this all the time while we were growing up. Since then I've added a few other extras to make this a hearty meal.