-
1
Pulse the canned tomatoes with juice in a food processor fitted with the steel blade until pureed.
-
2
Set aside.
-
3
Heat the canola oil in a large, heavy skillet over medium heat and add the onion.
-
4
Cook, stirring often, until onion is tender, about 5 minutes.
-
5
Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute.
-
6
Turn the heat up to medium-high and add the ground turkey.
-
7
Season to taste with salt and pepper and cook, stirring and breaking apart the meat, until it is lightly browned, about 8 minutes.
-
8
If the meat has released any liquid into the pan, carefully pour it off, then stir in the pepper, chili powder, cinnamon, cloves and raisins and stir together for 1 minute.
-
9
Add the pureed tomatoes, 1 tablespoon of the vinegar and salt to taste, and bring to a simmer.
-
10
Simmer 15 minutes over medium-low heat, stirring often.
-
11
Add the apple and continue to simmer for 10 minutes, or until the mixture is thick and meaty.
-
12
Taste and adjust the seasoning.
-
13
Cover the cabbage with cold water and let sit for 5 minutes.
-
14
Drain and spin dry.
-
15
Toss with the remaining vinegar.
-
16
Heat the tortillas and spoon the picadillo onto each one.
-
17
Top with shredded cabbage, garnish with salsa and crumbled queso fresco if desired, and serve.
