Cuban Inspired Turkey Picadillo
I grew up eating Cuban food but as my palate evolved I wanted the food I loved but healthier. So over time I experimented and adjusted and this is one of my tried and true staples.
Picadillo is a traditional dish in many Latin American countries with endless variations but its base is always some type of ground meat and tomato. The Cuban version often includes raisins and olives and is made with ground beef or sometimes a combination of beef and pork.
My Recipe (serves 4):
- 1-1.5lbs 93% fat free ground turkey
- 1 tbsp extra-virgin olive oil
- 1 chopped (or minced) onion
- 1 chopped (or minced) red bell pepper
- 3-5 minced garlic cloves (depending on size & your love of garlic)
- 4 oz tomato sauce (preferably no salt added)
- 3/4 tbsp chili powder
- 1 tsp oregano
- 2 tbsp wine (I use Cavit Pino Grigio but any dry white or cooking wine will do)
- 1/2 tsp salt (or to taste)
- liberal sprinkling of fresh ground black pepper
Variations: If you like raisins and/or olives you can add chopped 1/4 cup of either or both along with the rest of the ingredients.
Directions: Brown turkey over medium heat in 1 tbsp EVOO, then add onions and red peppers and sauté for 3-5 minutes. Add remaining ingredients and stir to combine well, reduce heat to low and cook covered for 20 minutes, stirring one or twice.
My version has approximately 230 calories, 390 mgs sodium, and 11 grams of fat per serving. This will all depend on the brands you use in your recipe and whether you use any additional ingredients.
If you want the full Cuban meal experience, serve it with white rice, baked plantains (I use the frozen ones), and an avocado salad.
You can also use picadillo as the filling in Mexican style burritos or tacos, or American sloppy joes, or in a myriad of baked or fried turnover dishes (empanadas) common in Spanish, Southern European, Latin American, and Iberian influenced cultures around the world.
Musings of a Dragon 