Directions

1. To prepare ancho chile gravy, whisk together Custom Culinary® PanRoast® Turkey Flavored Gravy Mix and Custom Culinary® Master’s Touch® Ancho Flavor Concentrate until well-combined. Reserve.
2. To prepare turkey and chorizo tinga, in a 6-quart sauce pan over medium-high heat, add turkey, ½ cup sliced onion and garlic; add water to cover. Bring to a boil, reduce heat and simmer 25 to 30 minutes until turkey reaches internal temperature of 165°F. Remove turkey, cool and hand-shred meat. Discard bones and skin.
3. In a large cast iron skillet over high heat, add vegetable oil and sear tomatoes on each side. Remove and reserve. Add remaining onion and cook until translucent, stirring frequently.
4. Place sautéed onion, 1 cup water, tomatoes, Custom Culinary® Master’s Touch® Ancho Flavor Concentrate and Custom Culinary® Gold Label Turkey Base in a blender; purée until smooth.
5. Return large skillet to medium-high heat. Cook chorizo 5 to 8 minutes until fully cooked. Add puréed mixture and shredded turkey into pan; simmer 5 to 10 minutes to full infuse flavors. Remove from heat and refrigerate until needed.
6. To assemble tostadas, top each tostada shell with ½ cup prepared turkey and chorizo tinga, 3 avocado slices, 1 tablespoon pickled onion, 2 tablespoons prepared ancho chile gravy and 1 tablespoon cilantro.