Puerto Rican Turkey With Ground Beef
Picadillo is a dish that is similar to hash and mainly used as a filling for many Puerto Rican dishes similar alcapurrias, piononos, piñón, pastelón, pastelillos, rellenos de papa, etc. We traditionally fix the meat filling with basis beef. Since well-nigh of my recipes are a healthier version of the Puerto Rican cuisine, I employ ground turkey to minimize the fatty content.
Picadillo comes from the Spanish term to " picar " which ways to chop or to mince . West hen completely cooked along with all the ingredients, the footing turkey should have a chopped or minced texture. The Picadillo (meat mixture) can as well be served with white rice for a complete meal when not used as a meat filling.
How to Prepare our Meat Filling Known as Picadillo!
Pour one to ii tablespoons of extra virgin olive oil into the skillet, ½ teaspoon of Lite salt (or to sense of taste), ½ teaspoon oregano leaves and 3 minced garlic cloves.
Continue by pouring ⅓ loving cup of tomato sauce, 1½ teaspoons capers, eight pimiento-stuffed light-green olives, chopped or cut into halves, 3 sprigs of chopped cilantro and 2 to 3 tablespoons of sofrito fabricated with culantro.
What is Sofrito!
Our Sofrito is a special blend of herbs and vegetables sautéed in annatto oil and tomato sauce . Information technology is the basic additive that gives the Puerto Rican cuisine its unique flavor and aroma. Today the puréed herbs and vegetables that is prepared in accelerate for futurity utilise is usually referred to equally "Sofrito ." Click on the link to learn how to make a big batch of Sofrito or How to Make Sofrito for a Unmarried Meal
Add 2 seasoning envelopes with coriander and annatto (to add color and flavor). Click on the link to learn how to create your own Special Alloy of Seasonings .
Stir all the ingredients until well blended and sauté for 3 to 5 minutes over low oestrus.
We are Gear up to Start Cooking the Ground Turkey!
Let's add 1 pound of ground turkey. You lot can utilize ground beef if y'all so desire.
Stir the ground turkey until it is completely coated with the tomato-oil based sauce. Encompass skillet with lid and cook over medium-depression heat for approximately 3 minutes.
Afterward 3 minutes of cooking, stir the meat frequently to obtain a minced or chopped texture by standing to break up the meat with the spoon. Encompass skillet with lid and go along cooking for approximately 25 minutes but this fourth dimension stirring occasionally.
The Picadillo (meat filling) has the uniform minced texture that nosotros are looking for. The Picadillo can now exist incorporated equally a meat filling or information technology can be served over white rice for a consummate repast.
Click on the link to learn How to Fix White Rice.
Click on the push below to watch my YouTube video on How to Set up the Picadillo!
Recipe and Nutritional Facts
Nutritional information is provided every bit a courtesy and is judge only. Please refer to our Nutritional Facts Disclaimer for more data.
Description
Baked plantains (shaped into a canoe) filled with seasoned basis turkey and topped with shredded Gouda cheese!
Scale
Ingredients
- eight ripe plantains, both ends cutting off
- 2 cups shredded Gouda cheese
- one to two tablespoons extra virgin olive oil
- two to three tablespoons sofrito
- 3 garlic cloves, minced
- ⅓ loving cup tomato sauce
- viii pimiento-stuffed green olives, chopped or cut into halves
- 1½ teaspoon capers
- ½ teaspoon salt (low sodium)
- ½ teaspoon oregano leaves
- 3 sprigs chopped cilantro
- 2 seasoning envelopes with coriander and annatto
- 1 pound basis turkey
Meat Mixture:
- Pour all ingredients into skillet except ground turkey.
- Stir all ingredients and sauté for 3 to v minutes.
- Place ground turkey in skillet and glaze with tomato plant-oil based sauce.
- Cover with lid and cook over medium-low heat for three minutes.
- Stir the meat frequently to obtain a minced or chopped texture by continuing to break up the meat with the spoon.
- Cover skillet with chapeau. Go on cooking for approximately 25 minutes but this fourth dimension stirring occasionally until the meat mixture has a compatible minced texture.
Broil Ripe Plantains
- Place ripe plantains in baking pan lined with aluminum foil and bake at 350°F for 30 minutes.
- Peel ripe plantains and make a deep slit lengthwise, leaving at to the lowest degree ¼ to ½-inch infinite at both ends. Do non cut through the bottom side of plantain.
- Gently open broad the slit, shaping the plantain into a canoe, so we can fill the cavity with the meat mixture.
- Fill the plantain with the meat mixture and sprinkle the meat filling with shredded Gouda cheese. Continue this process with the remaining baked plantains.
- Identify the blimp ripe plantains into a drinking glass baking pan thirteen X 9 X two inches. Broil at 350°F for 30 minutes or until the cheese is completely melted.
- Serve warm.
Notes
Do not overbake the ripe plantains where the flesh starts coming out from both ends.
- Category: Blimp Ripe Plantains
- Cuisine: Puerto Rican
Keywords: Canoas de Platano Maduro
Nutritional Facts Disclaimer
Source: https://aidaskitchenboricua.com/meat-filling/
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