4 servings (serving size: 2 filled tortillas)

Turkey matches well with the flavorful ingredients of this Cuban dish: tomato, chiles, cinnamon, and cumin. Serve with baked tortilla chips.

How to Make It

Step 1

Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally. Add chopped tomato and green chiles; cook 1 minute, stirring frequently. Stir in brown sugar, cinnamon, cumin, black pepper, and salt; cook 30 seconds, stirring constantly.

Step 2

Reduce heat to low. Stir in raisins, capers, vinegar, and sherry; cook 3 minutes or until thoroughly heated, stirring often. Add turkey, stirring to combine. Remove from heat.

Step 3

Warm tortillas according to package directions. Spoon about 1/3 cup turkey mixture onto each tortilla; fold in half.

Ratings & Reviews

nycook7's Review

March 16, 2009
I'm surprised at the other reviews. This is the best picadillo I've made of all the CL picadillos. Outstanding and in my regular rotation. Give it a try!!!

AdrienneandDave's Review

December 05, 2008
This was just OK. The flavor was just so-so. Didn't love OR hate it.

rstarrlemaitre's Review

December 14, 2011
The picadillo itself is wonderful! Surprising bursts of sweetness from the raisins, a pop of saltiness from the capers, and great spices. I did not at all like this dish served in corn tortillas though. Next time, I would serve over rice with black beans on the side, and then this dish would rate much higher.