Leftover Turkey Tinga Sopes
Let's say you're craving Mexican, but struggling to figure out what to do with your leftover Thanksgiving turkey - try out these delicious tinga sopes! Tinga, which originates from Puebla, is a sauce made of red and green tomatoes, chipotle chili, and onion. Traditionally, it is made with shredded beef but you can find it at restaurants with shredded chicken. And now, thanks to Kate, we've got a way to pair it with turkey! This recipe even has a little orange juice, which will be perfect for Thanksgiving brunch.
Did we mention that if you use Maseca's masa harina these sopes are guaranteed to be gluten-free? So no need to feel left out my gf amigas! Masa harina is corn flour that is made from specially treated corn. Important: While masa harina is naturally gluten-free, please be wary that not all companies sell gluten-free versions. So please always check for that gf label.
Print a copy of Kate's recipe on her website HolaJalapeno.com.
For the Turkey Tinga:
- 3 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 3 tomatillos, husks removed and quartered
- 2 tomatoes, chopped
- 5 chipotles en adobo with 2 tablespoons adobo sauce from the can
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 cup chicken broth
- Juice of 1 orange
- All the leftover turkey, about 4-5 cups, cut into bite-sized pieces
For the Sopes:
- 2 cups Maseca masa harina
- 1 teaspoon salt
- 1 1/2 cups warm water
- sliced radishes
- sour cream
- lime wedges
- avocado slices
- Shredded red cabbage
- To make the tinga, heat oil in a large frying pan over medium heat. Add onion and season with salt and pepper. Cook until soft, about 7 minutes.
- Add garlic and tomatillos and cook 3-4 minutes, stirring occasionally. Add tomatoes, chipotles, adobo sauce, oregano, thyme, and broth. Bring to a boil, then reduce heat and simmer, covered, 30 minutes. Carefully transfer to a blender, add orange juice and blend until smooth. Taste and add more salt as needed.
- Return sauce to frying pan, add turkey and return to a simmer. Cover and cook until turkey is heated through, about 10 minutes. Keep warm while you make the sopes.
- To make the sopes, combine the masa, salt, and warm water in a large bowl. Mix together with your hands until the dough is evenly moist, but not crumbly. If it is too dry add more water 1/4 cup at a time until the dough is soft and pliable.
- Divide dough into 10 pieces roll them into balls. Keep the balls covered as you work with a clean kitchen towel. Using a tortilla press, press each ball into 1/4-inch thick circle. If you don't have a tortilla press you can place the ball between two pieces of plastic wrap and press down with something wide and flat like a large frying pan.
- Heat a dry cast iron skillet or comal over medium heat. Once pan is hot, cook sopes, one at a time until toasted on one side, about 4 minutes. Gently flip and cook the other side. Repeat with remaining sopes.
- Top each sope with turkey and a little cabbage, sliced radishes, avocado slices, and a dollop of sour cream.