I love any kind of hash—corned beef, Chinese pork (especially with salt fish!), potato—and this sweet, sour, and fragrantly spiced Cuban-style hash called Picadillo.
It's traditionally made with ground or shredded beef, but I used ground turkey with delicious results. (I use ground turkey in place of ground beef in just about every recipe that calls for it.)
Serve over white rice or with tortillas. You can also scoop it up with tortilla chips. This dish got a thumbs up from the kids, too!
Picadillo with Ground Turkey
adapted from Cooking Light'
- 3-4 glugs of olive oil
- 2-2.5 lbs (2 packages) of ground turkey
- one finely chopped onion
- 2 garlic cloves, minced
- 1 28 oz can diced tomatoes and juice
- 2 jalapeños en escabeche (pickled), chopped (or you can use milder roasted green chiles)
- 6 green olives, pitted and diced
- 3 tablespoons dark brown sugar
- 2 cinnamon sticks
- 1 teaspoon cumin seeds, slightly crushed
- 1/2 cup tablespoons golden raisins
- 4 tablespoons capers
- 3 tablespoons cider vinegar
- a big splash of red wine or sherry
Preparation
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally. Add the ground turkey and saute until no longer pink. Add tomatoes, chiles, olives; cook 1 minute, stirring frequently. Stir in brown sugar, cinnamon sticks, cumin seeds, and salt and pepper to taste.
- Reduce heat to low. Stir in raisins, capers, vinegar, and sherry; simmer about 10-15 minutes more. Let stand 5 minutes before serving.
Serve over white rice or with tortillas with black beans and a green salad on the side if you like.
