How much can you stack on one tostada? We bet you can find out with this dish. Smoky chipotle marinade keeps the turkey moist and is the perfect base for piling on fresh salsa and pickled onions.
16 oz deboned, skin on turkey thighs
2 tbsp chipotle, from the can, with sauce
2 tbsp olive oil
as needed salt
½ red onion, very thinly sliced
¼ c white wine vinegar
1 tbsp sugar
4 tbsp vegetable oil
2 cloves garlic
3 whole arbol chilies
1 can (15oz) diced tomato.
To taste salt
1 c cherry tomatoes, halved (or 1 chopped ripe tomato if preferred)
2 tbsp chopped onion
½ jalapeño, chopped
1 tbsp cilantro, chopped
Juice of ½ lime
as needed salt
4 tostadas, (or 6-inch corn tortillas if making from scratch)
1/2 c canned refried beans
1/2 c Queso Fresco cheese, crumbled
1/2 c shredded lettuce
½ c Mexican Crema or sour cream
1 perfectly ripe avocado
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 in a bowl. 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, 3oz. 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 from scratch, 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.