2crisp corn tostada shellspulsed in a food processor until crumbled
2cupsfresh salsasee link above for recipe
2chipotle peppersin their adobo sauce
2tbsptomato paste
1quartchicken stock
1avocadodiced
Cotija cheesecrumbled, for garnish
Instructions
Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.
Bring a large Dutch oven to medium-high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.
In a blender, combine the salsa and chipotle peppers. Pulse until smooth and well combined.
In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.
Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.