This is my new go-to taco meat. I have been making this
since having it at a friend’s house and questioning him closely on how it was
made. Traditional picadillo is made with ground beef, and calls for a potato
instead of carrots. I make it that way sometimes as well, but developed this
version since we usually eat more poultry than beef at home. You’ll notice some
flexibility in the ingredients and their amounts. Make this to your taste. If
you like it hot—throw in more of those jalapenos (and/or) serrano peppers; if
you aren’t sure about the number of garlic cloves—add or subtract! Serve this
traditionally in tortillas, or roll into a lettuce wrap, or simply eat it with
a spoon. Picadillo keeps well if refrigerated for leftovers, and
microwaves easily, so don’t be afraid to make a lot!
Olive Oil
2 large Poblano (or Anaheim, or Hatch) Peppers, diced
1 large Red, Orange, or Yellow Pepper, diced
Several Jalapeno or Serrano Peppers, seeds removed, diced
small
1 large Onion, diced
5-6 cloves Garlic, minced
2 Carrots, peeled, diced small
2 Lbs. lean ground Turkey Meat
Seasonings:
3 Tbsp. Chili Powder
3 Tbsp. Cumin
2 tsp. Salt
1 tsp. dried Oregano
1 tsp. Paprika
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 can diced Tomatoes with Green Chilis
Drizzle about 2 tablespoons olive oil into a large
skillet over medium heat. Add all the diced peppers to the skillet, and cook,
stirring occasionally, until slightly browned. Remove from skillet and reserve
in a bowl. Drizzle 2 more tablespoons of olive oil into the skillet and add
onion and garlic. Cook, stirring occasionally, until slightly browned and
softened. Remove to the bowl with the peppers. Drizzle a tad bit more olive oil
into the skillet and add carrots, cooking and occasionally stirring until
lightly browned. Remove to bowl with peppers and onions.
Drizzle 2 more tablespoons olive oil into the skillet and
add ground turkey, spreading it to cover the bottom of the skillet. Sprinkle
the seasonings over the turkey and work into the meat with a spoon or spatula.
Once turkey is browned on the bottom, flip it over with spatula, in sections,
and allow to cook a couple more minutes until browned on bottom. Using spoon or
spatula, break meat up into small bits. Add the peppers, onions, and carrots and
the tomatoes with green chilis: stir to combine. Taste and adjust seasonings.
Cover, lower heat to simmer, and allow the flavors to get acquainted for at
least 30 minutes to an hour, stirring occasionally.
Enjoy!
