Mexican, The Weekly Menus and Recipes, Turkey

Recipe 11.1: Homemade Tostadas with Tomatillo Salsa

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This salsa is one of our favorites! It is rich, smoky, and oh-so-delish. But…beware, as it can get a bit spicy. I’ll put down the ingredients that we use, and I really suggest that you be careful with the jalapeno to control spiciness for your tastes. Add it just a bit at at a time. Also, you could seed the jalapeno if you want the flavor without the heat.


8 medium tortillas

1/4 cup canola oil

1/2 cup sour cream

Chives, chopped


1 1/2 lbs. lean ground turkey (you’ll cook it all at once, then use half of it for tonight’s dinner and the other half for tomorrow night’s dinner)

1 yellow onion, diced

5 cloves garlic, minced

1 tsp. each cumin, chili powder, cayenne pepper

salt and pepper, to taste

1 cup shredded cheese, your choice (we used a mix of cheddar and monterey jack)


1 lb. tomatillos, husked peeled off

1 jalapeno

1 yellow onion

5 cloves garlic

3 tbs. olive oil

juice of 1 lime

1/4 cup chopped cilantro

salt and pepper, to taste

optional: 2 tbs. tequila


Heat oven to 400 degrees. Lay peeled tomatillos, peeled and quartered onion, garlic cloves (in skin), and halved jalapeno on a foil lined baking sheet. Drizzle with olive oil and salt. Roast until vegetables are lightly browned and aromatic, 15-20 minutes.Transfer the roasted vegetables (peel skin off of garlic!) and all their juices into a blender or food processor. Add the salt, pepper chopped cilantro, and lime juice (and tequila, if you desire); pulse mixture until well combined. Transfer to a container in the fridge to cool while you prepare the rest of the meal.

Brown ground turkey in a large skillet over medium heat. Once halfway browned, adddiced onion and minced garlic. Continue cooking. Once fully cooked, transfer half of the meat mixture to a separate container (save this for tomorrow night’s dinner!); leave the other half in the skillet. Season with chili powder, cumin, cayenne pepper, salt, and pepper. Add 1/4 cup of water to seasoned meat mixture and continue to cook until water and seasoning is absorbed by the meat.

While meat absorbs seasoning, heat canola oil in a skilled with high walls over medium heat. Once hot, add one tortilla at a time. Fry until lightly browned and crisp, around 45 seconds, then flip and repeat on other side, around 30 seconds. Remove and lay on paper towels. Sprinkle with salt. Continue until all tortillas are fried.

Once meat and tortillas are ready, place two tortillas on each plate. Spread 1 tbs. of sour cream on each, then sprinkle with meat. Sprinkle with cheese and then with the cooled tomatillo salsa. Sprinkle with any remaining cilantro, to taste, and chopped chives.