JeanMarie Brownson: Turkey picadillo should be on your Cinco de Mayo menu | Variety Menu | ArcaMax Publishing

Ingredients

• 1 pound ground turkey
• 1 small red onion, chopped
• 2 cloves garlic, finely chopped
• 1 can (15 ounces) diced fire-roasted tomatoes
• 1/4 cup ketchup
• 2 to 3 tablespoons tomato paste
• 1/4 cup homemade or bottled ancho chile puree (see note) or 2-3 tablespoons ancho chile powder
• 1 teaspoon pureed chipotle in adobo or 1/2 teaspoon chipotle chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon each: salt, oregano
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups thinly sliced red, green or yellow bell pepper (or a combination)
• 1/3 cup each: dark raisins, thinly sliced green olives (with or without pimiento)
• 3 or 4 tablespoons chopped fresh cilantro
• Queso fresco or feta cheese, crumbled
• 12 to 16 corn tortillas, warmed