Crispy Turkey Enfrijoladas with Mild Chipotle and Roasted Corn Cream, served with Nopal, Radish, and Lime Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, 60 g of onion, 2 garlic cloves, and the corn kernels on a baking tray. Drizzle with 15 ml (1 tbsp) oil and add a pinch of salt. Roast for 15 to 18 minutes at 220 °C / 425 °F, until the tomatoes and corn have golden edges.

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   2. Meanwhile, make the filling. Blend the chipotle peppers in adobo with 120 ml (1/2 cup) broth, 60 g onion, 2 garlic cloves, 1/2 tsp cumin, oregano, 1/2 tsp salt, and black pepper. Heat 15 ml (1 tbsp) oil in a skillet over medium heat, pour in the sauce, and cook for 3 minutes, stirring constantly.

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   3. Add the shredded turkey to the skillet with the chipotle sauce and cook 5 more minutes, until the filling is juicy but not runny. Remove from the heat and set aside.

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   4. For the bean sauce, blend the black beans with 360 ml (1 1/2 cups) broth, 30 g onion, 1 garlic clove, 1/2 tsp cumin, and 1/2 tsp salt until very smooth. Pour into a saucepan and cook over medium heat for 6 to 8 minutes, stirring often, until slightly thickened and able to coat a spoon.

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   5. For the roasted corn cream, reserve 1 tablespoon of the roasted corn for garnish. Blend the remaining roasted corn with the Mexican crema, 1 tbsp lime juice, and a pinch of salt until creamy. If you want a thinner texture, add 1 to 2 tbsp water.

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   6. In a bowl, combine the cooked nopal strips, the remaining sliced onion, radishes, cilantro, and the remaining lime juice. Season with a pinch of salt and let sit for 10 minutes to form the salad.

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   7. Warm the tortillas slightly so they are flexible. Fill each tortilla with a portion of the chipotle turkey, fold in half, and arrange on a lightly oiled baking tray. Brush or drizzle the tops with the remaining oil.

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   8. Bake the filled tortillas for 8 to 10 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp at the edges.

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   9. To serve, spread a layer of warm bean sauce on each plate. Place 3 crispy enfrijoladas per serving, spoon more bean sauce over the top, and finish with roasted corn cream, queso fresco, and the reserved roasted corn.

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    10. Serve each plate with the nopal, radish, and lime salad on the side. Serve immediately to keep the contrast between crisp, creamy, and fresh textures.