TURKEY TACOS PICADILLO
Picadillo, a Latin American classic, is typically made with beef, but juicy turkey stands in well here. Scented with cumin and chili powder, the filling for these crunchy tacos is sweet and savory.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
- To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
- Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.
TURKEY PICADILLO II
A traditional Cuban dish made dieter and taste bud friendly. Serve with brown rice or make them into Cuban Sloppy Joes by putting the mixture inside whole wheat hamburger buns.
Provided by jeidipippins
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.
- Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 17.9 g, Cholesterol 55.8 mg, Fat 10.8 g, Fiber 3.4 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 589.8 mg, Sugar 8.8 g
TACOS WITH TURKEY PICADILLO
Picadillo is a typical filling for tacos, enchiladas and chilies, traditionally made with ground beef. I lighten the sweet and savory mixture by using ground turkey breast.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Pulse the canned tomatoes with juice in a food processor fitted with the steel blade until puréed. Set aside.
- Heat the canola oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Turn the heat up to medium-high and add the ground turkey. Season to taste with salt and pepper and cook, stirring and breaking apart the meat, until it is lightly browned, about 8 minutes. If the meat has released any liquid into the pan, carefully pour it off, then stir in the pepper, chili powder, cinnamon, cloves and raisins and stir together for 1 minute.
- Add the puréed tomatoes, 1 tablespoon of the vinegar and salt to taste, and bring to a simmer. Simmer 15 minutes over medium-low heat, stirring often. Add the apple and continue to simmer for 10 minutes, or until the mixture is thick and meaty. Taste and adjust the seasoning.
- Cover the cabbage with cold water and let sit for 5 minutes. Drain and spin dry. Toss with the remaining vinegar. Heat the tortillas and spoon the picadillo onto each one. Top with shredded cabbage, garnish with salsa and crumbled queso fresco if desired, and serve.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 807 milligrams, Sugar 12 grams, TransFat 0 grams
TURKEY PICADILLO SANDWICHES
The sweet, bold flavors of ground turkey simmered with raisins, olives and fragrant spices creates the foundation for these mouthwatering picadillo sandwiches. Typically made with beef, picadillo is widely celebrated throughout Latin America and preparation varies based on region.
Provided by Food Network Kitchen
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until slightly soft, about 2 minutes. Add the bay leaves, cumin, chili powder and allspice; toast 1 to 2 minutes. Add the turkey, 1 teaspoon salt, and pepper to taste. Cook about 5 minutes, breaking up the meat.
- Add the tomato paste and stir until brick red, 3 to 4 minutes. Add 2 cups water, the raisins, olives and olive juice. Bring to a simmer, cover and cook over medium heat until thickened, about 15 minutes. Uncover and cook, stirring, 3 more minutes. Season with salt and pepper.
- Drizzle the cut sides of the rolls with olive oil, place on a baking sheet and warm in the oven, about 5 minutes. Fill the rolls with the turkey mixture. Garnish with avocado, if desired.
Nutrition Facts : Calories 484, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 56 milligrams, Sodium 944 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 43 grams
TURKEY PICADILLO
Serve this dish -- a lighter variation of the classic Cuban picadillo, made with beef -- over white rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 19
Steps:
- Heat olive oil in a wide, shallow stockpot over medium heat. Add onions and garlic; cook, without browning, 4 minutes. Add red and green bell peppers; cook until onions are soft and translucent, about 10 minutes.
- Raise heat to high; add turkey, cumin, oregano, tarragon, coriander, and bay leaves. Season with salt and pepper. Break meat up into small pieces; cook until opaque, about 7 minutes. Add wine; cook until most of the liquid has been absorbed, about 15 minutes.
- Reduce heat to medium low. Add tomato puree and chicken stock; stir to combine. Simmer until most of liquid has been absorbed, about 20 minutes. Stir in raisins and olives; cook 2 minutes. Serve with Cuban black beans; top with fried eggs, if desired.
TURKEY PICADILLO
I serve this over shortcut pasta or egg noodles and garnish it with sour cream and a sprinkling of chopped scallions. Any leftovers reheat wonderfully. -Anita Pinney, Santa Rosa, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions., Meanwhile, in a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until turkey is no longer pink; drain. Add the garlic, chili powder and pepper; cook 1 minute longer. Stir in tomatoes and raisins; heat through. Drain noodles; serve with turkey mixture. If desired, top with sour cream and green onions.
Nutrition Facts : Calories 463 calories, Fat 11g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 535mg sodium, Carbohydrate 69g carbohydrate (19g sugars, Fiber 9g fiber), Protein 30g protein.
TURKEY PICADILLO
This is a healthier version of a Mexican dish called picadillo, however this version contains turkey meat instead. It is simple to make, flavorful and delicious. Enjoy with any kind of tortilla! Delicious!
Provided by KRAUSKOPF
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the potato, and fry for about 10 minutes, then add the jalapeno, onion and garlic. Cook and stir until the potatoes are browned. Crumble in the ground turkey, and season with cumin, salt and pepper. Cook and stir until turkey is cooked through and potatoes are tender.
Nutrition Facts : Calories 310 calories, Carbohydrate 9.4 g, Cholesterol 104.8 mg, Fat 17.6 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 3.7 g, Sodium 85 mg, Sugar 1.3 g
TURKEY TACOS PICADILLO
Steps:
- Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover. To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain. Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.
TURKEY PICADILLO
Long before sloppy joes became an American classic, picadillo was a fixture in Cuba. It is economical, easy and quick -- a winning combination. In this version, inspired by *Eating Well* turkey is used as a lighter alternative to ground beef. Serve this over white rice with Recipe #134349 and a salad.
Provided by justcallmetoni
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain, peel and slice and set aside.
- Cook meat and onions in a large nonstick skillet over medium-high heat, crumbling the turkey with a wooden spoon, until no longer pink, about 5 minutes. If you like, you can blot off any excess oil, more desireable if you are using ground beef.
- Add 1/2 cup scallions, diced carrots and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne. Continue to cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper.
- Garnish with the remaining scallions and the hard-cooked eggs, if desired.
Nutrition Facts : Calories 253.5, Fat 9.2, SaturatedFat 2.4, Cholesterol 78.8, Sodium 233.6, Carbohydrate 25.3, Fiber 4, Sugar 14.6, Protein 20
APPLE TURKEY PICADILLO
Make and share this Apple Turkey Picadillo recipe from Food.com.
Provided by Redsie
Categories Poultry
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic; cook until soft, stirring often, about 2 minutes. Add turkey; cook, stirring and breaking up, until lightly browned, 4 to 6 minutes.
- Stir in cumin, oregano, salt, pepper and cloves; cook for 30 seconds. Stir in vinegar, scraping up any browned bits. Stir in apple, tomato, olives and Worcestershire sauce. Reduce heat and gently simmer, stirring often, until any liquid in the pan has reduced to a syrupy glaze, about 8 minutes. Stir in scallion greens and serve.
TURKEY PICADILLO SLOPPY JOES
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the oil over medium-high heat. Add the onion and celery and cook until translucent. Add the carrot, corn kernels, garlic, and jalapeno. Cook for 5 minutes. Add the ground turkey and saute until cooked through. Stir in the tomato puree, bay leaf, thyme, oregano and salt and pepper, to taste. Reduce the heat to medium, cover the pan and cook for 10 minutes. Discard the bay leaf.
- Put about 1/4 cup of the picadillo into each hamburger bun. Serve warm with pickled jalapenos and avocado slices.
ORANGE-TAMARIND TURKEY WITH PICADILLO STUFFING
Add a little Latin-inspired flavor to your Thanksgiving spread when you make our Orange-Tamarind Turkey with Picadillo Stuffing. This Orange-Tamarind Turkey with Picadillo Stuffing is a delicious take on a classic holiday dish.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Heat oven to 325ºF.
- Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add pork; cook 5 min. or until no longer pink, stirring occasionally. Stir in tomato sauce; cook 2 min. Add stuffing mix, raisins, nuts and the juice of 2 oranges (about 1/2 cup); mix well. Cook 5 min. or until heated through, stirring frequently. Remove from heat. Cool 15 min. before stuffing the turkey.
- Remove and discard neck and giblets from turkey cavities. Free legs from tucked position, but do not cut band of skin. Place turkey, breast-side up, in roasting pan. Spoon stuffing into neck and body cavities, being careful to not pack stuffing into turkey too tightly. Return legs to tucked position; turn wings back to hold neck skin in place. Cut 1 orange into 8 slices; arrange over turkey. Cover breast loosely with foil to prevent over-browning.
- Bake 3 hours, basting occasionally with pan juices. Meanwhile, combine tamarind pulp, sugar and juice from remaining 2 oranges in saucepan. Remove foil; bake turkey 45 min. to 1 hour or until done (165ºF), brushing with 1/4 cup of the tamarind mixture for the last 15 min.
- Remove turkey from oven; let stand 15 min. before carving. Meanwhile, stir cornstarch into remaining tamarind mixture until completely dissolved. Bring to boil; cook and stir 1 min. or until thickened. Remove from heat; stir in butter. Serve warm with turkey.
Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 170 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 47 g
APPLE TURKEY PICADILLO
How to make Apple Turkey Picadillo
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- 2 servings, 1 1/4 cups each
- Heat oil in a large skillet over medium heat. Add onion and garlic; cook until soft, stirring often, about 2 minutes. Add turkey; cook, stirring and breaking up, until lightly browned, 4 to 6 minutes.
- Stir in cumin, oregano, salt, pepper and cloves; cook for 30 seconds. Stir in vinegar, scraping up any browned bits. Stir in apple, tomato, olives and Worcestershire sauce. Reduce heat and gently simmer, stirring often, until any liquid in the pan has reduced to a syrupy glaze, about 8 minutes. Stir in scallion greens and serve.
TURKEY PICADILLO
This picadillo has just about everything in it that I like, being a little different from the others here on Zaar. It's from The Whole Foods Market Cookbook and can be eaten alone or stuffed inside a chile relleno or warm whole wheat tortilla.
Provided by carmenskitchen
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat canola oil over medium heat in large skillet.
- Add ground turkey, breaking up into small pieces as it browns.
- Drain fat and then add onion through salt.
- Cook stirring often about 3-5 minutes.
- Add olives, raisins and capers and simmer 30 minutes stirring occasionally.
- Just before serving, stir in peas.
- Cook for one more minute until peas are heated through.
Nutrition Facts : Calories 320.8, Fat 16.9, SaturatedFat 3.2, Cholesterol 89.7, Sodium 1079.9, Carbohydrate 20.2, Fiber 4.1, Sugar 11.1, Protein 23
TURKEY & MANGO PICADILLO
This is another one of my favorite recipes. You can use Pace "HOT" or "MEDIUM" strength chunky salsa for this recipe.
Provided by litldarlin
Categories Low Cholesterol
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook turkey in a large skillet over medium-high heat until browned, stirring occasionally, about 5 minutes.
- Drain off any fat.
- Add oil to skillet and heat until sizzling.
- Stir in scallions, garlic, cinnamon, coriander, cumin, oregano and thyme.
- Cook, stirring, for 2 minutes.
- Gently stir in hot or medium chunky salsa and mango.
- Cover and cook until heated through, about 2 minutes more.
- Serve over brown rice.
Nutrition Facts : Calories 224.5, Fat 3.7, SaturatedFat 0.5, Cholesterol 46.9, Sodium 300, Carbohydrate 26.8, Fiber 3.4, Sugar 7.7, Protein 21.4
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