Picadillo is a fragrant and flavorful traditional dish in many Latin American countries and the Philippines.
It is usually prepared with ground beef (I used turkey), tomatoes and other ingredients that vary by region.
Today, I made the Cuban version which usually includes peppers, onions, garlic, oregano, cumin,
paprika, tomatoes, stock, olives, capers, and raisins on occasion.
For the seasoning, I skipped the oregano and opted for more sweeter spices like nutmeg and cinnamon.
Serve it with rice, quinoa, polenta or even wrap it in a tortilla!
3 Tbsp. of olive oil
1 large yellow onion cut into 1/2 inch dice
3 cloves of garlic, minced
2 Tbsp. of tomato paste
1 Ground Turkey (organic if possible)
4 large tomatoes diced OR 1 large can of diced tomatoes
2 Tbsp. of red wine vinegar
1 Tbsp. of cinnamon
2 tsp. of ground cumin
pinch of ground nutmeg
1/4 cup water
2/3 cup pitted pimento stuffed green olives
2/3 cup raisins (if you can find sultana raisins), optional.
Salt and black pepper
In a large frying pan, heat the olive oil over medium-high heat.
Add the onions and sauté for 5-6 minutes. Stir frequently.
Add the garlic and continue to cook, stirring frequently, for another 4-5 minutes until the onions are soft and golden.
Add the tomato paste and stir, cooking until the tomato paste is caramelized.
Add the turkey and cook the meat for another 3 minutes.
Add the diced tomatoes (fresh or from the can), vinegar, spices (cinnamon, cumin, nutmeg) and season with salt and pepper.
Add 1/4 cup of water and stir.
Bring the mixture to a boil, and reduce to a simmer.
Cook, uncovered for 10 minutes until mixture is thick.
Stir in the raisins and the olives.