Chef Christina’s Tostadas
- Tostadas
- Canola oil for frying
- 6 CHI-CHI’S® white corn tortillas
- Kosher salt, to taste
- 1 (16-ounce) package Jennie-O® lean ground turkey
- 1/2 cup LaVictoria® salsa, such as LaVictoria® salsa ranchera hot
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic or onion powder
- 1/4 teaspoon cayenne pepper
- 1 spring fresh oregano or ½ teaspoon dried oregano
- Toppings
- Refried beans, black beans or pinto beans
- Shredded cheese
- Shredded Romaine lettuce or red cabbage slaw
- Avocado
- Diced tomato
- Pickled or fresh red onion
- HERDEZ® guacamole salsa or WHOLLY® Guacamole classic guacamole
- Fresh cilantro
- Lime wedges
Instructions
Pour 2 inches oil into deep heavy skillet. Heat oil to 375°F. Add tortillas one at a time. Do not overcrowd skillet. Cook 1 to 2 minutes or until golden brown. Transfer to paper towel line plate. Sprinkle with salt.
In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add salsa and spices to turkey. Simmer 5 to 10 minutes or until hot.
Top each tostada with turkey mixture, toppings and Chili Lime Crema.
