Food & Drink Magazine

Latin Picadillo

By Ally @allykitchen


  • Serves: 4-6
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. dried tarragon
  • 1 tsp. ground coriander
  • 1 tsp. sea salt
  • 1 tsp. peppercorns
  • 3 bay leaves
  • 3 Tbl. Olive oil
  • 1 cup peppers, multi-colored, diced
  • 1/3 cup red onion, diced
  • ½ serrano pepper, diced & some of seeds removed depending upon your heat desire (I'm into spicy!)
  • 2 Tbl. Garlic, minced
  • 1 lb. ground turkey
  • 1 ½ cups chicken broth
  • 6 oz. tomato paste
  • 2 Tbl. Capers
  • 1/3 cup green olives, sliced & with pimentos
  • ½ cup Dole Packaged Foods Tropical Fruit, with juices
  • ¼ cup Dole Packaged Foods dates, chopped
  • ¼ cup Dole Packaged Foods Golden Raisins
  • Optional Garnishes
  • Fresh Lime
  • Cilantro, chopped
  • Sour Cream
  • latin picadillo


  1. In a small bowl, combine the cumin, oregano, tarragon, coriander, salt and peppercorns. Put the bay leaves to the side.
  2. In a large cast iron skillet over medium heat, put the oil. Let it get hot. Add the peppers, onions, garlic and sauté about 3-5 minutes. Add the ground turkey and brown breaking up into chunks of meat. Add the spice mixture and blend into the meat.
  3. Mix the chicken broth and tomato paste together in a large measuring cup and make into a thick mixture. Pour into the skillet and blend well. Reduce heat to low.
  4. Add the bay leaves, capers, green olives, fruit, dates and golden raisins and let this mixture simmer about 20-30 minutes. Ready to eat!


Serve over rice or pasta.

Serve over a bed of chopped iceberg lettuce with dollop of sour cream and some tortilla chips.

Stuff into a pita pocket. Serve like a sloppy joe. Your choice!

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