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.

MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

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