- 1 teaspoon olive oil
- 1/4 cup finely chopped onion
- 1 minced garlic clove
- 1 cup chopped tomato
- 2 tablespoons canned chopped green chiles
- 1 tablespoon vegan brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons golden raisins
- 2 tablespoons capers
- 1 tablespoon red wine vinegar
- 1 tablespoon dry sherry (such as Alvear's Fino en Rama)
- 2 cups chopped and cooked Tofurky Roast, without stuffing*
- 8 (6-inch) corn tortillas
2. Reduce heat to low and add the raisins, capers, red wine vinegar, and sherry. Cook for a final 3 minutes, still stirring often. Add the chopped Tofurky and stir to combine.
3. Meanwhile, warm the tortillas according to package directions. Spoon 1/3 cup Tofurky mixture over each tortilla, and fold the tortillas in half.
Serve with baked tortilla chips to round out the meal.
*Ahead of time, cook the roast according to package directions, then shave off the Tofurky from around the stuffing and chop to equal 2 cups (discard the stuffing or save for another use).
There's plenty of 'meat' surrounding the stuffing to yield the 2 cups needed for the picadillo.
4 servings (2 filled tortillas), Calories 258
Love love loved the picadillo - the most surprising bursts of sweetness from the raisins, a salty pop from the capers, and the perfect blend of savory and sweet spices. What a shame, then, that I served this in corn tortillas. It was absolutely not the right presentation for this dish, detracting from the flavor. Next time, I would serve closer to authentic Cuban style; ladle the picadillo over rice and have black beans on the side. My rating below, then, reflects the overall presentation and taste of the dish as written, but the picadillo itself would rate at least a "4."