© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb FRESH CHIPOTLE SEASONED TURKEY SAUSAGE, casing removed
1/2 lb GROUND TURKEY
1/2 c chopped onion
2 Medium garlic cloves, minced
1 (14.5-oz) can peeled and diced tomatoes, with juices
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cumin
1/2 c golden raisins
1/4 c pimiento-stuffed green olives, drained and sliced
1/2 c slivered blanched almonds
6 (8-inch) soft flour tortillas
In a large heavy skillet, over medium heat, cook sausage and ground turkey until they are no longer pink, stirring to break up the turkey into small pieces.
Add onion and garlic and sauté until the onions are soft.
Add tomatoes, cinnamon, cloves and cumin. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
Stir in raisins, olives and almonds. Continue to cook, uncovered, for 5-10 minutes, or until the picadillo has thickened.
Meanwhile, heat tortillas as directed on the package.
Spoon turkey mixture down the center of each warmed tortilla. Fold up the bottom end, and then fold in the sides. Serve immediately.