Description
Meat Filling (Picadillo)is a popular meat mixture in the Latin culture. It is prepared and mainly used as a filling for many Puerto Rican dishes like alcapurrias, piononos, piñón, pastelón, pastelillos, rellenos de papa, etc.
Scale
Ingredients
- 1 to 2 tablespoons of extra virgin olive oil
- ½ teaspoon of Lite salt (or to taste)
- ½ teaspoon oregano leaves
- 3 minced garlic cloves
- ⅓ cup tomato sauce
- 1½ teaspoons capers
- 8 pimiento-stuffed green olives, chopped or cut into halves
- 2 tablespoons sofrito made with culantro
- 3 sprigs cilantro, chopped
- 2 seasoning envelopes with coriander and annatto
- 1 pound ground turkey
Instructions
- Place all the ingredients into a 10-inch skillet except for the ground turkey over low heat. Stir until well blended and saute for 3 to 5 minutes.
- Add the ground turkey and stir until it is completely coated with the tomato-oil based sauce.
- Cover skillet with lid and cook over medium low heat for approximately 3 minutes.
- Stir the meat frequently to obtain a minced or chopped texture, breaking up the meat with a spoon.
- Continue cooking for approximately 25 minutes, stirring occasionally. Cover skillet with lid.
- Category: Meat Filling Dish
- Method: Simmering
- Cuisine: Puerto Rican
Keywords: Meat Filling, Picadillo