Your Life A to Z Recipe: Wednesday, November 20th, 2013: Turkey tinga Tostada

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Your Life A to Z Recipe: Tuesday, November 19th

By: Ernesto Lopez, Sol Mexican Cucina

Turkey ‘tinga Tostada

by Chef Deborah Schneider, SOL Mexican Cocina

1 cup water (to cook salsa)

2 teaspoons kosher salt (divided use)

4 medium roma tomatoes

1 pound tomatillos, husked and washed (about 16 small)

1 jalapeno, stemmed and split

3 large cloves garlic, peeled

4 pieces canned chipotles in adobo

2 large white onions, peeled

1 tablespoon vegetable oil (divided use)

1 teaspoon whole Mexican oregano

about 2 pounds leftover turkey meat, picked over

 

To Serve

Round corn tostadas, 3 or 4 per person (see Note)

Diced avocado

Mexican crema

 

1) Make the salsa: In a 2-quart saucepan combine the water, tomatoes, tomatillo and jalapeno. Bring to a boil quickly then simmer 5 minutes, or until the tomatillos are just barely tender. Drain well and place in a blender along with the garlic and chipotles. Blend until fairly smooth and refrigerate the salsa until needed.

2) Cut the onions in half. Cut a half-inch slice from the root and stem ends. Stand onion on its end and cut ¼-inch slices from top to bottom (‘pole to pole’.)

3) Heat a heavy frying pan over medium heat. Add the onions and oregano and cook, stirring often, until the onions are soft but not browned. Add the salsa and turkey pieces and simmer for 5 minutes, or until heated through and the meat has absorbed the salsa. Serve on tostadas with the avocado and crema.

Note: Available in all Mexican markets, tostadas are 4- or 5-inch round corn tortillas, fried crisp. They are often sold in stacks as tostadas caseras. Triangular tortilla chips are called totopos.