Turkey Tacos Picadillo Recipes

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TURKEY PICADILLO II



Turkey Picadillo II image

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

1 tablespoon olive oil
1 pound ground turkey
1 ½ teaspoons olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 bay leaves
½ cup white wine
1 (8 ounce) can tomato sauce
⅓ cup chopped green olives
⅓ cup raisins
½ cup canned black beans
1 tablespoon olive brine
1 tablespoon capers
2 teaspoons cayenne pepper, or to taste
2 teaspoons ground cumin

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



Tacos With Turkey Picadillo image

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

1 28-ounce can chopped tomatoes with juice
1 tablespoon canola oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 pound ground turkey breast
1/4 teaspoon ground black pepper
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup raisins
1 tablespoon plus 2 teaspoons cider vinegar or rice vinegar
Salt to taste
1 tart apple, peeled, cored and finely chopped
12 corn tortillas
2 cups shredded cabbage (about 6 ounces)
Salsa and crumbled queso fresco as desired

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

TACOS PICADILLO



Tacos Picadillo image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings (12 tacos)

Number Of Ingredients 18

2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt
4 whole peeled canned tomatoes, chopped and about 1/4 cup of their juices
3/4 pound lean ground sirloin beef
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
Oil, for frying
Dozen 5-inch corn tortillas, preferably white, or prepared taco shells
1/4 head romaine or iceberg, thinly sliced
3 ripe medium tomatoes, cored and diced
1 to 2 Hass avocados, diced
1 1/2 cups shredded cheddar or Monterey jack cheese
Sour cream, for garnish

Steps:

  • Put the oil, onions, garlic, 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 their juices and boil to thicken, about 2 minutes. Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in cilantro, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.
  • To make the taco shells: Pour enough frying oil into a small skillet so its 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, 30 second 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 with fixings on top.

TACOS DE PICADILLO



Tacos de Picadillo image

In Texas, picadillo is a ground-beef mixture that can be tucked into tacos, stuffed into peppers or burritos, or even eaten like stew with tortillas. Adán Medrano, a chef and writer whose work focuses on the Mexican-American food he grew up on in South Texas, created this dish based on the rolled tacos served for nearly seven decades at the Malt House in San Antonio, a beloved Texas Mexican spot that was demolished in 2018. The meat is flavored with what Mr. Medrano calls the "holy trinity," a Texas Mexican spice paste of peppercorns, cumin and garlic. While many Mexican-Americans soften the tortillas in hot oil as for enchiladas, Mr. Medrano dips them in caldito, a broth created from the picadillo liquid.

Provided by Rachel Wharton

Categories     dinner, easy, meat, tacos, main course

Time 1h

Yield 10 tacos

Number Of Ingredients 12

4 large garlic cloves, peeled and minced
2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
1 tablespoon canola or vegetable oil
1 pound lean ground beef
1/2 medium white onion, halved and thinly sliced
Kosher salt
10 corn tortillas, plus more as needed (see Tip)
1 cup thinly sliced iceberg lettuce, seasoned with salt
1 plum tomato, diced and seasoned with salt
Rice and beans, for serving
Salsa ranchera or other cooked tomato salsa (optional), for serving

Steps:

  • Use a mortar and pestle to mash the garlic, cumin seeds and peppercorns into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, cumin seeds and peppercorns in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
  • To make the picadillo, heat the oil in a large, deep skillet over medium-high. Add the beef and let it brown, breaking it up with a wooden spoon, until mostly cooked through, about 8 minutes. Add the onion and cook, stirring occasionally, until the onion becomes translucent and the meat is fully crumbled, 3 to 4 minutes.
  • Add half the blended garlicky liquid to the beef, along with 1/4 teaspoon salt and about 1 cup water. (The water should cover the beef by about two-thirds.) Let the mixture come to a simmer over medium heat. Let cook, occasionally scraping the bottom of the skillet using a wooden spoon to release any browned bits, until the liquid reduces slightly, 5 to 7 minutes. Turn off the heat and season to taste with salt.
  • Drain most but not all of the liquid from the beef picadillo into another skillet (you'll want to retain just enough to keep the meat moist), then cover the beef picadillo and set aside.
  • To the excess beef cooking liquid, add the remaining blended garlicky liquid, 1 cup water and 1/8 teaspoon salt. Bring the mixture to a strong simmer over medium-high heat and let it cook for about 5 minutes, then reduce the heat to medium-low. Season to taste with salt.
  • Taste the drained beef picadillo, season to taste, and add a few spoonfuls of the reduced broth to season the meat, if desired.
  • Lay one tortilla in the skillet containing the simmering broth and let it soak just until slightly softened, 5 or 6 seconds (enough time for the tortilla to absorb the flavors of the broth without absorbing too much liquid and falling apart). Working quickly, use a spatula to remove the softened tortilla from the skillet, allowing excess liquid to drip off, and lay the tortilla down on a plate. Spoon about 1/4 cup beef picadillo down the middle. Roll the taco and transfer it to a platter, seam side down. Repeat this step until you have filled all of the tortillas. Discard any remaining broth.
  • Sprinkle the tacos with the shredded lettuce and diced tomato. Serve with rice and beans and salsa, if using.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 214 milligrams, Sugar 1 gram, TransFat 1 gram

PICADILLO TACOS



Picadillo Tacos image

Here is our recipe for tacos with potatoes. Its pretty easy. Where I live tacos are often made like this.

Provided by Leahs Kitchen

Categories     Meat

Time 45m

Yield 12 tacos, 4-6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/3 cup onion, finely diced
3 medium potatoes, peeled and diced
2 garlic cloves, minced
1 -2 teaspoon cumin
2 tablespoons chili powder
1/2 teaspoon ground coriander
pepper
salt, opt.*
water

Steps:

  • Place diced potatoes in boiling water and cook until soft.
  • In the mean time fry the ground beef in a pan over medium high heat.
  • When the meat is nearly cooked add the onion and continue cooking until the onions are soft and browned.
  • Add the chili powder, coriander, cumin, and pepper, cooked potatoes and minced garlic.
  • Also add a little water to your meat to moisten it and pick up some of the bits of meat from the bottom of the pan, it only needs to be about a 1/4 of a cup.
  • Serve with warm flour tortillas and salsa.

Nutrition Facts : Calories 389.1, Fat 18, SaturatedFat 6.8, Cholesterol 77.1, Sodium 123.9, Carbohydrate 32.2, Fiber 5.2, Sugar 2.1, Protein 25.1

TURKEY PICADILLO



Turkey Picadillo image

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

5-1/3 cups uncooked whole wheat egg noodles
1 pound lean ground turkey
1 medium green pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/2 cup golden raisins
Optional: Reduced-fat sour cream and chopped green onions

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.

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Top Asked Questions

What is Turkey picadillo?
Turkey Picadillo is a lighter alternative to my favorite Cuban beef picadillo recipe only much leaner, and made with ground turkey instead. Brown the ground turkey on medium heat in large sauté pan and season with salt and pepper.
How do you cook a Turkey picadillo?
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. Advance preparation: The turkey picadillo will keep for 2 to 3 days in the refrigerator and freezes well.
How to cook picadillo steak?
To make the picadillo, heat the oil in a large, deep skillet over medium-high. Add the beef and let it brown, breaking it up with a wooden spoon, until mostly cooked through, about 8 minutes. Add the onion and cook, stirring occasionally, until the onion becomes translucent and the meat is fully crumbled, 3 to 4 minutes.
How to make picadillo soup?
First, make the picadillo by combining beef, potato, salt, and pepper. Cook for a few minutes, and then stir in the onion and bell pepper and cook for a few more minutes. Then add in garlic and cumin. Next, stir in flour to cook for 1 minute. Then stir in the tomato and water and bring to boil. Reduce heat to medium-low and simmer for a minute.

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