Turkey Tinga Tostadas with Roasted Corn Cream and Chayote, Cucumber, and Cilantro Salad

Instructions

1. 1

   Preheat a comal, cast-iron skillet, or oven to 220 °C / 425 °F. Place the tomatoes, half of the white onion, and 2 garlic cloves on the hot surface or on a tray. Roast for 12 to 15 minutes, turning as needed, until the tomatoes are soft with charred spots. At the same time, toast the ancho chiles on the comal for 10 to 15 seconds per side without burning, then soak them in hot water for 10 minutes until softened.

2. 2

   Licúa los jitomates asados, la cebolla asada, 2 dientes de ajo asados, los chiles anchos suavizados, el puré de tomate, el caldo, el orégano, el comino, 1/2 cucharadita de sal y la pimienta negra hasta obtener una salsa tersa. Reserva.

3. 3

   Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the remaining sliced onion and cook for 4 to 5 minutes until translucent. Pour in the blended sauce and cook for 5 minutes, stirring occasionally, until slightly thickened.

4. 4

   Add the shredded turkey breast to the skillet with the sauce. Mix well and cook over medium-low heat for 8 to 10 minutes until the tinga is juicy and well seasoned. Taste and adjust with some of the remaining salt if needed.

5. 5

   Meanwhile, heat another skillet or comal over medium-high heat. Add the corn kernels with 1 teaspoon vegetable oil and roast for 5 to 7 minutes until lightly charred. Reserve 2 tablespoons of the roasted corn for garnish.

6. 6

   Blend the remaining roasted corn with the sour cream, 1 garlic clove, 1 tablespoon lime juice, and 2 to 3 tablespoons water if needed to make a smooth cream. Season with a pinch of salt.

7. 7

   In a bowl, combine the chayote, cucumber, radish, half of the cilantro, 2 tablespoons lime juice, 1 teaspoon vegetable oil, and a pinch of salt. Toss well and let sit for 5 minutes so the salad becomes fresh and flavorful.

8. 8

   To assemble, place a portion of turkey tinga on each corn tostada. Add a spoonful of roasted corn cream, some crumbled fresh cheese, the chayote and cucumber salad, the reserved roasted corn, and the remaining cilantro. Serve immediately to keep the tostadas crisp.