Soft tacos with turkey picadillo
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Tomatoes; roasted, or one 28 |
| ; oz. can | ||
| ⅓ | cup | Water; if using fresh |
| ; tomatoes | ||
| 1 | tablespoon | Canola oil |
| 1 | medium | Onion; finely chopped |
| 2 | larges | Garlic cloves; minced or pressed |
| 1½ | pounds | Ground turkey |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cloves; in a spice mill |
| ¼ | cup | Raisins |
| 4 | teaspoons | Rice wine vinegar; or cider vinegar |
| Salt; to taste | ||
| 1 | Tart apple; peeled and finely | |
| ; chopped | ||
| 12 | Corn tortillas; heated, up to 16 | |
| 1 | cup | Tomato-based ssalsa |
Directions
* salsa, such as Salsa Ranchera, Roasted Tomato and Chile Guanjillo Salsa, or a commercial salsa
How to Prepare:
1. Transfer the tomatoes to a blender along with any juice that has accumulated in the bowl, plus ⅓ cup water, If you're using canned tomatoes, simply transfer to the blender with their juice. Puree the tomatoes until smooth.
2. Heat the oil in a large heavy nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 min. Add the garlic and cook, stirring, for about a minute, until it just begins to color. Add the ground turkey. Stir and coo k until lightly browned, about 5 to 8 min.
3. Pour off any liquid from the pan.
4. Add the ground spices, raisins, vinegar, and salt and bring to a simmer.
Simmer for 20 min., stirring often, then stir in the apple. Continue to simmer for 10 min. or until the tomatoes have cooked down and the mixture is thick and somewhat homogeno us. Taste and adjust the seasonings.
5. Remove from the heat.
6. Place 2 heated tortillas on each plate, top with the turkey picadillo, fold over if you wish and serve with the salsa of your choice.
Copyright credit: 1996 by Martha Rose Shulman © 1996 Lifetime Entertainment Services. All rights reserved.
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