Featured Recipe
Turkey Chilaquiles Twist
By Kate
"
Chilaquiles layered with tender turkey, smoky chile salsa, and creamy textures. Slow-simmered turkey broth forms the salsa base, with toasted chile pasilla swapped for guajillo and smoked paprika replacing cinnamon for warmth. Crispy corn chips baked with layers of shredded turkey, salsa, cream, and a cheddar-Monterey Jack blend. Finished with avocado, fresh tomato, onion, cilantro, and a tangy lime crema. Gluten free dairy rich; no eggs or nuts. Scanner-friendly method focusing on aromas, colors, and textures to guide timing and readiness.
"
Prep:
55 min
Cook:
Total:
Serves:
6 to 8 servings
Mexican
Turkey
Chilaquiles
Comfort Food
Gluten-Free
Introduction
Bone-in turkey. Slow simmer till meat shreds off easily. Stock clear, savory smells deepen with thyme and allspice poked into onion. Broth done when bubbles rare, sheen clear. Dry toast pasilla chiles, smelling woodsy, almost smoky, toss in hot broth to bloom. Garlic chars slightly in pan, thyme crisp, paprika smoky, blending silky, fiery in color. Layers: chips fractured under shredded juicy turkey, chili cream soaking slowly. Cheese melts, edges crisp. Raw freshness from avocado and lime crema punch heat back. Timing tricks depend on aroma and sight. Hot, creamy, crunch waiting. No sogginess, no blandness.
Ingredients
Turkey Broth
- 1 large onion peeled
- 4 allspice berries
- 1 turkey leg bone-in, trimmed and rinsed
- 1 medium carrot peeled
- 1 celery stalk
- 6 garlic cloves peeled
- 6 sprigs cilantro fresh
- 1 bay leaf
- 1 sprig fresh thyme
- 25 g dried chile pasilla (substitute guajillo if unavailable)
- 375 ml hot turkey broth from above
- 10 garlic cloves peeled
- 3 thyme branches fresh
- 1 8-cm (3 inch) stick smoked paprika (ground, as twist)
- 1 bag 360 g plain corn chips low salt if possible
- 900 ml shredded cooked turkey (from broth leg plus leftovers)
- 500 ml chile salsa
- 125 ml 15% cream
- 700 ml shredded cheese blend Monterey Jack and sharp cheddar
- 1 ripe avocado sliced
- 1 large tomato diced
- 70 ml finely chopped red onion
- 125 ml crema mexicana or sour cream blended with fresh lime juice
- 75 ml fresh cilantro minced
Chile Salsa
Chilaquiles Layers
About the ingredients
Allspice instead of cloves mellows pungency, stays aromatic without sharp bite. Pasilla chile swaps guajillo’s fruity cherry for earthier flavor. Smoked paprika replaces cinnamon to control sweetness and warmth balance. Garlic roasting time key —too dark, bitter; too pale, raw harshness. Fresh herbs add lift; dried won’t compensate. Use unsalted chips to match seasoning to palate; store chips dry until last moment to prevent premature softening. Turkey leg large enough to shred, broth rich enough for full salsa infusion. Cream 15% preferred for texture without breaking. Substitutions for cream include diluted Greek yogurt or ultrafiltered milk ranges; cheese can shift by region—choose a type with good melt and moderate sharpness. Cilantro fresh, minced, add just before serving to preserve green flavor. Onion—red for mild kick and color contrast, finely diced. A small splash of lime juice in final crema gives balance to richness and heat.
Method
Turkey Broth
- Stick the allspice berries into the peeled onion to distribute flavor evenly. Drop all broth ingredients into a big stockpot, cover with 6 liters cold water. Bring slowly to boil over medium-high. Skim foam and impurities as they rise pale grayish bubbles stop forming steadily. Turn temp down to gentle simmer. No lid. The smell changes from raw to rich turkey stock after 50 minutes. Wiggle the leg bone; meat should feel loose when ready. Strain broth through a fine sieve, discard solids. Let turkey rest to cool before shredding meat. Reserve broth for chile salsa.
- Warm a heavy skillet medium-high. Toast pasilla chiles dry 1-1.5 minutes until aromatic, watch closely not to burn—they darken fast. Remove stems, seed if preferred to cut bitterness. Soak chiles in 375 ml hot stock 25 minutes, cover. Drain, keeping liquid for blending.
- Toast garlic cloves and thyme branches 3-4 minutes in the same skillet until garlic skin chars slightly and thyme releases piney aroma. Remove from heat quickly. Combine chiles, toasted garlic, thyme, and smoked paprika powder in blender. Add soaking broth little by little. Pulse until smooth. Pass sauce through a fine mesh to ensure no gritty particles or skin.
- Season salsa with salt to taste. Should be velvety, vibrant red-brown with a smoky note.
- Preheat oven to 185 C (365 F). Place rack center.
- In a 30 cm (12 inch) square or similar casserole, lay half the corn chips evenly. Top with shredded turkey, spread half the salsa, drizzle half the cream over gently. Repeat layers carefully so chips underneath don’t shift too much.
- Top with cheese blend, spread evenly. Bake 13-18 minutes. Cheese melts bubbling and browns lightly at edges. Chips soften but remain some crunch —sign of perfect timing.
- Remove from oven. Immediately scatter sliced avocado and diced tomato over top. Sprinkle with diced onion, chopped cilantro. Spoon lime-infused crema in dollops on surface.
- Serve hot. Chilaquiles cool fast; reheat unevenly. For leftovers, add a splash of broth before warming to rehydrate.
- == Tips & substitutions ==
- Pasilla chile swap: Guajillo works but pasilla adds earthiness. Skinned serrano chile slim slices add heat if desired.
- Smoked paprika gives warmth replacing cinnamon; cinnamon can overpower without balancing sugar or acid adjustments.
- Use fresh turkey meat from broth leg or shredded leftovers for texture and flavor contrast with chips. Overcooked turkey dries out when reheated; keep moist.
- Corn chip saltiness matters; low salt preferred so you control seasoning later.
- Cream substitute: use Greek yogurt mixed with milk for tangy richness.
- Cheese can vary; Oaxaca or queso fresco provides traditional melt but cheddar-Monterey Jack blend gives approachable mildness and browning.
- Aromas guide timing. Broth smells rich, salsa smells smoky and garlicky, baked chilaquiles show bubbling cheese and softened chips, avocado cools it down visually and in mouthfeel.
- Safety check: Keep broth simmering steady, not boiling hard to avoid cloudy stock.
- To avoid soggy chips, layer quickly and bake right after assembling. Do not let assembled chilaquiles stand too long before oven.
- Recycle broth solids into soups or dog treats. No waste.
Chile Salsa
Assembling Chilaquiles
Technique Tips
Piercing onion spreads flavor evenly, embedded allspice bursts during simmer. Skimming foam prevents cloudiness — important if garnishing with bright fresh toppings. Slow simmer keeps broth clear and aromatic without overcooking meat dry. Toasting chiles and aromatics releases oils, intensifies flavor. Do not rush or let burn—charred chile brings bitterness. Blending with soaking liquid keeps sauce cohesive, thin enough to coat but thick enough for body; straining avoids gritty texture that ruins mouthfeel. Layer chips carefully to prevent collapse, spread meat and salsa evenly for consistent bites. Baking time based on bubbling cheese and smell of toasted corn. Cool toppings added last to stop avocados browning and retain tomato freshness. Serve immediately to preserve textural contrasts. Salvage leftovers by adding broth to revive texture during gentle reheat.
Chef's Notes
- 💡 Use turkey leg for broth. Flavor packed. Shred meat finely; avoids clumps in layers. Avoid dry spots. Consistent texture crucial.
- 💡 Timing with aromas matters. Broth aroma deepens with simmer. Too much boil? Cloudy stock, not good. Aim for slow, steady bubbles.
- 💡 Toasting chiles; smell that woodsy richness. Watch closely. Burned chiles? Overpowered dish. Just a few darkened spots should do.
- 💡 Layer chips swiftly. Don’t let them sit too long; sogginess looms. Top carefully, let cheese meld. Avoid collapse during bake.
- 💡 Fresh lime juice in crema cuts through richness. Balance it out. Consider Greek yogurt instead of cream for tang and moisture.
