Picadillo

Serves 6

Ingredients:
1 tablespoon olive oil
1 1/2 pounds ground turkey or lean ground beef
1 medium yellow onion, chopped
1 red pepper, seeds removed, finely diced
1 clove fresh garlic, minced
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup beef broth (or water)
2 medium baking potatoes, diced into ½-inch cubes
1/4 cup raisins
1 large tomato, diced
1/4 cup fresh cilantro, chopped
Flour tortillas, for serving

Method of Preparation:
1. In a large skillet, heat oil over medium-high heat. Add the turkey or beef, onion, and red pepper.  Stir and crumble the meat as it cooks until lightly browned.  Add the garlic, cumin, salt, and black pepper.  Reduce heat to medium and continue cooking until meat is cooked through with no pink remaining.
2. Stir the beef broth and tomato paste into the meat mixture.  Stir in the potatoes and raisins, cover skillet and cook for about 10 minutes or until the potatoes are tender. 
3. Add the tomatoes and cook, uncovered, until liquid is absorbed but meat is still moist.  Stir in the cilantro, adjust salt and pepper to taste, and serve with warmed tortillas.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.  This week’s recipes created by Linda Melfi.