Ancho Chiles Stuffed With Turkey Picadillo

Ingredients

  • PICADILLO STUFFING
  • 1 1/2 pounds Butterball® Fresh Ground Turkey
  • Goya® adobo with pepper, for taste
  • 1/2 cup Goya® extra virgin olive oil, divided
  • 1 cup finely chopped white onion
  • 2 tablespoons Goya® minced garlic
  • 2 pounds tomatoes, peeled and finely chopped
  • 1 packet Goya® with cilantro and tomato
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1/2 cup raisins
  • 1/2 cup pitted coarsely chopped Goya® manzanilla olives
  • 1/2 cup slivered almonds
  • 1/4 cup finely firmly packed cilantro
  • 1/4 cup finely chopped firmly packed parsnips
  • 6 mint sprigs, stems removed and finely chopped
  • CHILIES
  • 8 large Goya® ancho chilies, chilies should be intact, flexible and as large as possible
  • 4 ounces Goya® piloncillo, grated
  • 1/2 (inch piece) Goya® cinnamon stick
  • 2/3 cup Goya® red wine vinegar
  • 1/2 teaspoon Goya® adobo with pepper
  • SAUCE
  • 2 cups sour cream
  • 1/2 cup finely diced onion
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped firmly packed cilantro

Description

Butterball Favicon Butterball
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