Smoky Chipotle Turkey Tostadas
Ingredients
Turkey
Ingredients
Amount
Turkey thighs, skin on, deboned
16 oz.
Chipotle, from the can, with sauce
2 Tbsp.
Olive oil
2 Tbsp.
Salt
as needed
Roasted Salsa (optional: use store-bought hot sauce if preferred)
Ingredients
Amount
Vegetable oil
4 Tbsp.
Garlic, cloves
2 ea.
Arbol chilies, whole
3 ea.
Tomato, diced
1 can (15 oz.)
Salt
as needed
Method
- Rub the turkey thighs with the chipotle, olive oil and salt. Roast in a 375°F oven until the skin is crispy and the turkey registers at 165° F. Let rest before cutting into thin slices.
- Make the Pickled Onions: Toss the thinly sliced red onion with vinegar and sugar. Let sit 10 minutes.
- Make the Roasted Salsa: Heat the oil in a small saucepan. Add the garlic and chilies, removing when they are very black. In a blender, add the can of diced tomato, the blackened chilies and garlic, and puree until smooth. Season with salt to taste. Alternatively, use store-bought hot sauce or taco sauce.
- Make the Chopped Salsa: Combine all of the chopped salsa ingredients into a mixing bowl and allow to rest for 5 minutes.
- Spread each tostada with two tablespoons refried beans, 3 ounces of the sliced turkey, sliced avocado, a handful of shredded lettuce, some of the chopped salsa, some of the roasted salsa (or hot sauce), the crema, the crumbled cheese and pickled onions.
Note: If making tostadas, arrange tortillas on large cookie sheet. Bake in a pre-heated 375°F oven 5 to 7 minutes or until tortillas are crispy and lightly browned.