There’s not
much Mexican about these tostadas, but I think you’ll like the flavor
combination that brings a little autumn flair to the dish—turkey and apple,
even a little cinnamon.
Ground
turkey is naturally lean, but the thigh meat is a little juicier than breast
meat. I simply cooked it with some onion and garlic and spiced it up with cinnamon
and chile powder. The hint of cinnamon in the finished dish is a tasty complement for the bright, fresh salsa.
Most of the
ingredients here are common in salsas: spicy chiles, bell pepper, some onion and cilantro, and a splash of fresh
lime juice. But the star of this particular salsa is the crunchy, slightly
tart, slightly sweet granny smith apple. I combined the other ingredients first
to give them time to develop flavors together, then stirred the apple in before
serving. This helps keep it super fresh and crisp—and avoids the browning that
apples are prone to.
Makes 8
5-inch tostados
Ingredients
- 1 large or
2 small jalapenos, finely chopped
- 1/3 cup
chopped red bell pepper
- 1/4 cup
finely chopped red onion
- 1/4 cup
chopped cilantro leaves
- 3 tsp fresh
lime juice, divided
- 1/2 tsp
dried red chile flakes
- sea salt
- 8 5-inch
corn tortillas
- olive oil,
for brushing, plus 1 tbsp
- 1 lb ground
turkey thigh
- 1 garlic
clove, finely chopped
- 1/2 cup
chopped onion
- 1-1/2 tsp
ground cinnamon
- 1 tsp chile
powder
- freshly
ground black pepper
- 1 medium-large
granny smith apple
- shredded
cheddar cheese and sour cream for serving
|
Salsa Ingredients |
Preparation
- Preheat the
oven to 400° F. Line a large baking sheet with parchment paper.
- Combine the
jalapeno, red bell pepper, red onion, cilantro, 2 teaspoons lime juice, and
chile flakes in a medium bowl and season with salt. Set aside.
- Working in
2 batches, lay 4 tortillas on the prepared baking sheet and brush both sides
lightly with olive oil. Bake 5 minutes and turn. Continue baking until crisp
and golden, 2-3 minutes longer. Remove and let cool. Repeat with the remaining
4 tortillas.
|
Combined Ingredients |
|
Tortillas Ready to Bake |
|
After Turning |
|
Baked Tortillas |
- Heat a skillet
over medium heat and add 1 tablespoon of olive oil, swirling to coat. Add the
ground turkey, garlic, onion, cinnamon, and chile powder and season with salt
and pepper. Cook, breaking up the meat, until just cooked through and the
liquid is absorbed, 8-9 minutes.
- While the
turkey cooks, core the apple and dice into very small pieces. Stir the apple into
the salsa, along with the remaining 1 teaspoon of lime juice. Re-season with
salt.
|
Turkey Mixture Beginning to Cook |
|
Cooked Turkey Mixture |
|
Diced Apple |
|
Spicy Apple Salsa |
To serve, divide the turkey mixture on top of
the tostadas. Top each with salsa, cheese, and a dollop of sour cream.
(Alternatively, serve the ingredients separately and let your guests build
their own tostadas.)
|
Turkey Tostadas with Spicy Apple Salsa |
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