Cuban food is a favorite at our house. So naturally, this was a good next dish to detox. I love the mix of sweet, savory, bitter, spicy & crunchy with a Peruvian twist. Super easy one pot meal that was ready in 30 mintes. can't ask for more. For a full meal you can serve this with black beans and maybe some Celia Cruz as background music.
2 Tbsps of olive oil
1 medium onion (chopped)
3 cloves of garlic (minced)
1 tomato (chopped)
2Tbsps of organic apple cider vinegar
2 Tbsps of aji amarillo (peruvian spice)
Salt & Pepper al gusto
1/2 Tbsp of cumin
1 lb of organic turkey
1/2 cups of water
6 oz of tomato paste
2 bay leaves
1/2 tsp of oregano
1 red/green bell pepper (chopped)
1 can of green or kalamata olives (chopped)
1/4 cup of raisins
Plantain or plantain (chips)
Black beans (optional)
Paso a paso:
1) Heat up olive oil and cook onions, garlic until transparent. Add tomato, organic apple cider vinegar
aji amarillo, cumin and S&P.
2) Add turkey and cook thoroughly. Then add 1 cup of water, tomato paste, bay leaves, oregano, bell peppers. Cook until water evaporates and add the olives and raisins and the rest of the water.
3) Cover and cook on lowest temperature for about 10 minutes.
4) Pour over plantain chips and voila, picadillo nachos. Delicious.