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  • 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

    Pickled onion

    • Ingredients
      Amount
    • Red onion, very thinly sliced
      ½ ea.
    • White wine vinegar
      ¼ cup
    • Sugar
      1 Tbsp.

    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

    Chopped Salsa

    • Ingredients
      Amount
    • Cherry tomatoes, halved (or 1 chopped ripe tomato if preferred)
      1 cup
    • Onion, chopped
      2 Tbsp.
    • Jalapeño, chopped
      ½ ea.
    • Cilantro, chopped
      1 Tbsp.
    • Lime, juice of
      ½ ea.
    • Salt
      as needed

    • Ingredients
      Amount
    • Tostados (or 6” corn tortillas if making from scratch)
      4 ea.

    Garnishes

    • Ingredients
      Amount
    • Refried beans, canned
      ½ cup
    • Queso fresco cheese, crumbled
      ½ cup
    • Lettuce, shredded
      ½ cup
    • Mexican crema or sour cream
      ½ cup
    • Avocado, perfectly ripe
      1 ea.

    Method

    1. 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.
    2. Make the Pickled Onions: Toss the thinly sliced red onion with vinegar and sugar. Let sit 10 minutes.
    3. 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.
    4. Make the Chopped Salsa: Combine all of the chopped salsa ingredients into a mixing bowl and allow to rest for 5 minutes.
    5. 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.