• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Turkey Picadillo with Sopes

I had a hankering for Mexican. Luckily, this hankering was shared by Terri and Matt who would be eating dinner with me. But since I didn’t want the same old stanbys, I turned to an old favorite. Two old favorites, actually – Picadillo and Sopes.

Sopes are thicker than a tortilla and give great texture to any dish. Picadillo is full of flavor and is easy to prepare. Combined, an amazing dinner that was an excellent way to come back to New York after such an excellent trip home.

Turkey Picadillo with Sopes

Served 3.
Leftover Potential: We had no leftovers, but the meat in this dish is incredibly flavorful and would make for great leftovers and/or as components in other meals.

Sopes
1 1/2 cups corn flour
2 Tbsp all purpose flour
pinch of salt
3/4 cup water, or as needed
oil, as needed for cooking

1. Combine the flours and the salt. Add water and mix until the mixture forms a firm dough. You should be able to easily form the dough into thick discs between your hands without it crumbling.
2. Press a small ball of dough between your hands into a flat disc and cook in a little bit of oil over medium high heat until browned VERY slightly and firm to the touch. Remove from the heat and set aside. If desired, keep warm.

Turkey Picadillo
1 Tbsp oil
1 onion, finely diced
3 cloves garlic, finely minced
1 jalapeno, seeded, finely diced
1 pound ground turkey
1 medium potato, cooked, thinly quartered and thinly sliced
1 1/4 cup tomato puree
1 tsp cumin
1 tsp coriander
salt, to taste
pepper, to taste

1. In a large pan, heat the oil over medium high heat. Add the onions and saute until translucent. Add the garlic and saute until fragrant, about 1 minute. Add the jalapeno and cook until very slightly softened.
2. Add the turkey, stir to break up until the turkey has browned and cooked through. Add the potato, and toss to combine.
3. Add the tomato puree, and stir to combine. Season with cumin, coriander, salt, and pepper. Serve over sopes with desired garnishes such as cilantro, scallions, cheese, or sour cream.


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One Response

  1. […] meal rather than an appetizer. This empanada features an whole wheat crust and I filled it with picadillo and it was delicious, but it would be great with any other variety of fillings: steak, peppers, and […]

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