Combine turkey, cumin, salt and pepper in a bowl and mix well. Let stand 5 min. Heat oil in a non-reactive large skillet over medium-high heat. Add garlic, onion and bell pepper and cook until soft but not brown. Stir in the tomato and cook for 2 min. Add the turkey and cook, stirring, until turkey begins to brown. Stir in the olives, raisins and capers and cook for 2 min. Stir in the wine, tomato paste and caper brine. Reduce heat and gently simmer for 6-8 min. or until the turkey is cooked and most of the liquid has evaporated. The picadillo should be moist but not soupy. Serve on its own or as a sandwich filling.
Variations: Picadillo a la Criolla - serve the picadillo in a nest of freshly fried potato chips. Picadillo a la Jardineiro - just before serving, stir in 1 c. each freshly cooked peas and diced carrots.
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|Serving Size: 1 Serving (1191g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 726 (47%)|
|Amt Per Serving||% DV|
|Total Fat 80.6g||108 %|
|Saturated Fat 47.5g||238 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 366mg||113 %|
|Sodium 1284.3mg||44 %|
|Potassium 3632.1mg||96 %|
|Total Carbohydrate 114.2g||34 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 112.6g|
|Protein 94.7g||135 %|
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Calories per serving: 1552
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