PICADILLO KEY WEST STYLE

By gammy

ROSE MADE THIS FOR US IN THE KEYS

Ingredients

• 1/4 CUP OLIVE OIL
• 2 POUNDS GROUND TURKEY
• 1 LARGE ONION, FINELY CHOPPED
• 1 CAN TOMATOES, DICED 14.5 OZ.
• 2 CLOVES GARLIC, MINCED
• 2 BAY LEAVES
• 1-1/2 TSP CUMIN, GROUND
• 1 TSP OREGANO, DRIED (OR 3/4 CUP MINCED FRESH LEAVES)
• 1/3 CUP RAISINS OR 2 SMALL 1.5 OZ BOXES
• SALT AND PEPPER TO TASTE
• 2/3 CUP SPANISH OLIVES
• 1 TEASPOON HOT SAUCE
• 1/4 CUP VINEGAR

Preparation

Step 1

USE A LARGE SKILLET WITH COVER. HEAT OLIVE OIL AND BROWN TURKEY IN HOT OIL UNTIL MEAT IS JUST COOKED.
COMBINE ONION, DICED TOMATOES, GARLIC, BAY LEAF, CUMIN, OREGANO, AND RAISINS. ADD TO MEAT IN SKILLET. MIX WELL AND COOK COVERED FOR ABOUT 10 MINUTES ON MODERATE HEAT.
ADD OLIVES, HOT SAUCE AND VINEGAR. STIR WELL AND COOK 5 MINUTES, UNCOVERED.
CORRECT SEASONING:
IF SALT IS NEEDED, ADD IT AT THIS POINT (THE SALT RELEASED FROM THE OLIVES MAY BE SUFFICIENT FOR YOUR TASTE.
SERVE ON LONG GRAIN RICE.