Turkey Tostados
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 small
Red Onion (diced)1 tbsp
Oil1 large
Onion (diced)3 cloves
Garlic (chopped)910 g
Lean Ground Turkey1 tbsp
Chili Powder1 tbsp
Cumin1 tsp
Coriander1 can
Tomato Paste2 cups
Water1.5 tsps
Salt1 medium
Iceberg Lettuce (head, shredded)1 cup
Shredded Cheddar Cheese1 cup
Black Olive (sliced)1 cup
Tomato Salsa (jarred)1 cup
Sour Cream3 tbsps
Lard1 cup
Cilantro (chopped fresh)Directions:
1
Serve immediately
2
Yield: 4 to 6 servings Recipe Courtesy Sara Moulton
3
Heat oil in a large nonstick skillet
4
Add onion and garlic and crumble in turkey
5
Stir-fry over moderate heat until turkey is no longer pink, about 6 minutes
6
Mix in chili powder, cumin, coriander, tomato paste, water and salt
7
Bring to a simmer and keep hot
8
To make a tortilla bowl for the tostada: Quickly fry the flour tortillas in 1-inch of vegetable oil until soft
9
Transfer immediately to an inverted bowl and press down to shape
10
Spread bottom of taco shell with refried bean mixture
11
Divide lettuce among taco shell bowls
12
Top with hot turkey mixture and sprinkle with cheese
13
Divide tomato wedges and black olives over salad
14
Top with salsa, guacamole and sour cream
15
; Puree 2 cans of black beans in 2 cups water in food processor
16
Heat the lard or other fat in a large saucepan over medium heat
17
Saute the onions with the salt and cumin until golden, about 10 minutes
18
Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes
19
Cut the avocados into quarters
20
Remove the seeds, peel and place in a mixing bowl
21
Mash with a potato masher or fork until chunky
22
Add the remaining ingredients and combine with a fork
23
Mound on a bed of shredded lettuce and garnish with sliced tomatoes
24
Sprinkle with the black pepper garnish
25
Serve immediately
26
Yield: 4 to 6 servings Recipe Courtesy Sara Moulton