Barbecue Pulled Turkey Tostadas
An American and Mexican fusion, these BBQ pulled turkey tostadas are a delicious, filling meal.
Servings: 8 Servings
Ingredients
For the BBQ Pulled Turkey
- 3 pounds boneless turkey thighs*
- 18 ounces your favorite barbecue sauce
For the Tostadas
- Corn Tortillas
- Black beans
- Corn on the cob
- Spring green mix
- Green onion
- Queso fresco
For the guacamole
- 2 ripe avocadoes
- Juice of 1 lime
- 2 cloves garlic minced
- Salt to taste
Instructions
To Prepare the BBQ Pulled Turkey
- Place the turkey thighs in a crock pot and pour barbecue sauce over the meat. Put the crock pot on its lowest setting and allow it to slow cook for 6 hours.
- Using two forks, carefully pull the meat apart – this should happen very easily.
To prepare the tostada shells:
- Preheat the oven to 400 degrees F
- Lightly brush both sides of each tortilla with high temp cooking oil, such as coconut oil or canola oil
- Place tortillas on a parchment-lined baking sheet and careful not to overlap them.
- Bake in the oven for 3 to 5 minutes until crispy on the top side.
- Flip the tortillas over and bake an additional 2 to 4 minutes until crisped up. Sprinkle the tostada shells with salt.
To Make the Guacamole:
- Add all guac ingredients to a bowl and mash with a fork until creamy. Add salt to taste.
To prepare the Tostadas:
- Steam or grill the corn until it’s cooked.
- Heat the black beans
- Layer your tortilla shells with beans, corn, spring greens, pulled turkey, guacamole, queso fresco, and green onion.
Notes
*I used a dark meat Diestel Turkey roast. I cut off the netting and layed the meat out flat. You can also use chicken thigh meat. Chicken breast meat is acceptable, but it won’t turn out as moist and wonderful as dark meat. Just sayin.