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Turkey Tostadas

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

1 chipotle pepper in adobo sauce (1/2 teaspoon of adobo sauce reserved)
1/2 medium onion, quartered
3 garlic cloves, peeled
2 teaspoons olive oil
1/3 cup gf Chicken Stock
1/3 cup orange juice
2 Tablespoons cider vinegar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper

1/4 cup vegetable oil + 1 teaspoon
2 cups shredded cooked turkey
8 6-inch corn tortillas
1-1/2 cups torn lettuce
1 avocado, peeled, pitted and sliced
1/2 cup gf salsa
Lime wedges
Sour cream
Cojita cheese, grated

Directions

Preheat the oven to 400°F.

Place the onion and garlic in a small shallow dish. Drizzle with olive oil and bake for 15 minutes.

While the onion and garlic roast, place the reserved adobo sauce, chipotle chile, chicken stock, orange juice, cider vinegar, cumin, oregano, ground red pepper, salt, cinnamon and ground black pepper in a blender and process until smooth.

Heat 1 teaspoon of vegetable oil in a large non-stick skillet over medium high heat. Add the turkey; sauté for 5 minutes. Add the prepared sauce; cook 4 minutes or until liquid is mostly absorbed, stirring occasionally.

In a medium skillet heat the remaining 1/4 cup vegetable oil over high heat. Add the corn tortillas, one at a time, and cook until crisped on both sides, about 1 minute per side. Drain on paper towels.

To serve, top each crisped tortilla with turkey, lettuce, shredded cheese, and avocado slices. Spoon salsa and sour cream over top and serve with lime wedges.

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