Wild Turkey Chorizo & Black Bean Stuffed Chilaquiles

Ingredients

Chorizo:

• 1 lb wild turkey, finely ground

• ½ lb bacon, finely ground

• 1 tbsp cumin seeds

• 1 tsp coriander seeds

• 5 whole cloves

• 2 bay leaves

• ¼ tsp cinnamon

• ½ tsp Mexican oregano

• ½ tsp dried thyme

• 1 tbsp garlic powder

• 1 tsp sea salt

• 5 peppercorns

• 1 tbsp paprika

• 2 tbsp ancho chili powder

• 3 tbsp apple cider vinegar

Corn Tortillas:

• 2 cups corn masa

• 1.5 cups hot water

• 1 tsp salt

Salsa:

• 4 Roma tomatoes

• 4 large or 6 medium tomatillos

• 5 cloves garlic

• 1 white onion

• 1 bunch cilantro leaves

• 2 jalapeños

• 1 lime, juiced

• 1 tsp cumin

• 1 tsp cracked pepper

• 1 tsp salt

• 1 tbsp chicken base (powdered chicken stock)

• Water (as needed)

Extras:

• 1 can black beans, rinsed and drained

• Sour cream

• Monterey Jack cheese

• Cotija cheese

• Fresh cilantro (for garnish)

• Frying oil

Directions

Step 1: Prepare the Chorizo

1. Combine all chorizo ingredients until fully combined, allow to rest in the refrigerator for at least 30 minutes. 

2. Heat 1 tbsp avocado oil in a skillet over medium heat.

3. Add the ground turkey and bacon mixture. Cook, stirring, until halfway done.

4. Add the drained black beans and continue cooking until the chorizo is fully cooked. Set aside.

Step 2: Make the Salsa

1. In a pot, heat 2 tbsp oil over medium-high heat. Add tomatoes, tomatillos, and jalapeños.

2. Char the outsides until blistered, then add enough water to cover.

3. Bring to a boil, then reduce to a simmer for about 30 minutes until softened.

4. Transfer everything to a blender. Add cilantro, onion, garlic, cumin, chicken base, pepper, lime juice, and salt. Blend until smooth.

5. Return the salsa to the pot, bring to a boil, then lower heat and let simmer for 20 minutes. Taste and adjust salt if needed.

Step 3: Make the Masa Dough

1. In a large bowl, combine masa, salt, and hot water. Mix until a dough forms.

2. Knead until smooth, then test by pinching a small piece—if it stretches, it’s too dry; if it crumbles, it’s too wet. Adjust as needed.

3. Cover and let rest for 20 minutes.

Step 4: Assemble & Fry

1. Use a tortilla press to make thick tortillas. Cut in half.

2. Fill each tortilla with cooked chorizo, beans, and shredded Monterey Jack cheese.

3. Fold in half, pinch edges to seal, then cut in half and pinch again to secure.

4. Heat oil in a pan and fry the stuffed tortillas until crispy and golden brown.

Step 5: Serve

1. Place the fried chilaquiles on a plate and pour the warm salsa over the top.

2. Garnish with crumbled cotija cheese, a drizzle of Mexican sour cream, and fresh cilantro.

3. Serve hot and enjoy!