Chipotle Turkey Tinga Tostadas with Creamy Pinto Beans and Lime Red Cabbage Slaw

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the tomatoes on a small sheet pan and roast for 15 to 18 minutes, until softened and lightly blistered.

2. 2

   Meanwhile, blend the roasted tomatoes with half of the chopped onion, the garlic, chipotle peppers in adobo, adobo sauce, oregano, cumin, and 120 ml (1/2 cup) of the broth until smooth.

3. 3

   Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the blended sauce and cook for 6 to 8 minutes, stirring occasionally, until it deepens in color and thickens slightly.

4. 4

   Add the shredded turkey, the remaining broth, 1/2 teaspoon salt, and black pepper. Cook over medium-low heat for 8 to 10 minutes, until the turkey is flavorful and the tinga is moist but not watery.

5. 5

   In another skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the rest of the chopped onion and cook for 2 minutes. Add the pinto beans, 60 ml (1/4 cup) water, and 1/4 teaspoon salt, then lightly mash with a spoon or masher. Cook for 5 minutes until creamy and spreadable.

6. 6

   In a bowl, combine the red cabbage, carrot, thinly sliced onion, fresh cilantro, lime juice, honey, and 1/4 teaspoon salt. Toss well and let sit for 10 minutes so it softens slightly.

7. 7

   If you want the tostadas extra warm and crisp, place them directly on the oven rack at 180 °C / 350 °F for 3 minutes.

8. 8

   To assemble, spread a layer of creamy pinto beans over each corn tostada. Top with a portion of turkey tinga, then the red cabbage slaw. Finish with sour cream, crumbled fresh cheese, and avocado slices.

9. 9

   Serve immediately to keep the contrast between the crisp tostada, warm topping, and fresh slaw.