Recipes

Turkey Tostadas with Cauliflower Tortillas

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Yield: 16 Large Tortillas/Tostadas

Ingredients:

For the cauliflower tortillas
4 cups of riced cauliflower (cauliflower florets blended in food processor until the size of rice)
2 tbsp. butter
2 cups shredded part skim mozzarella
2 cups shredded parmesan cheese
4 eggs, beaten
1 ½ tbsp. chopped cilantro
1 heaping tbsp. chopped garlic
1-2 tsp. lime zest
Salt and pepper to taste

For the Turkey Tinga
1 whole small turkey (4-5 pounds) or bone-in breast of same weight
3 whole onions, skinned and quartered
¼ cup garlic cloves
3 whole onions, sliced
3 whole poblano peppers, sliced with seeds removed
¼ cup chopped garlic
4 whole tomatoes
½ (7 oz. can) chipotle peppers in adobo sauce
Salt and pepper to taste

Instructions:

Sauté riced cauliflower with butter in a large sauté pan. Let cook until a small amount of browning occurs. Remove cauliflower from pan into a medium size mixing bowl and mix in cheeses, eggs, cilantro, garlic, lime zest and seasonings. Combine well. On a cookie sheet lined in parchment paper and sprayed with pan release, scoop 2 tbsp of mixture into rounds and spread thin. You should be able to fit 4 tortillas per pan. Bake at 400 degrees until toasty brown. Continue cooking in batches until all cauliflower mixture is used. Remove tortillas from pan and serve. For a more crisp tortilla: heat a small skillet and toast top and bottom until crisp.

In a large pot add turkey, onion pieces, and garlic cloves. Cover the mixture in water, cover and bring to a boil. Reduce to simmer and cook until turkey starts to pull away from the bone and the internal temperature reads 165 degrees. Replace water as needed. When turkey is done cooking, remove the meat from the pot and cool completely. Strain the liquid and reserve for the second round of cooking.

Boil a small amount of water, add tomatoes and heat until skin pops and starts to pull away from the meat. Blend the tomatoes (without the cooking water) with the garlic, and chipotle peppers until smooth. In a large roasting pan, mix the shredded chicken, sliced onions, and pureed tomato mixture, pour reserved turkey stock over the top of the meat and season to taste. Cover mixture with foil and return to oven, roasting until heated through, vegetables are soft and flavors have melded.

Top the tortillas with the tinga mixture, shredded lettuce, diced fresh tomatoes, and salsa. Enjoy!

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