Ground Turkey Molé Tostada Stacks Recipe with Fried Egg
One of my favorite things is to recreate leftovers into something new. These Ground Turkey Tostada Stacks use leftover homemade Molé sauce, crunchy fried tostada shells, cabbage slaw, and a fried egg (because obviously) to turn boring into awesome.
Servings: 6
Ingredients
FOR THE TOSTADAS
- 1 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 lb ground turkey
- 2 cups Molé Sauce HOMEMADE or store-bought
- 12 Tostadas Caseras Amarillas (I used these)
- Coleslaw (see below)
- 6 fried or poached eggs
- Sliced radish, fresh greens, avocado optional
FOR THE COLESLAW
- 1 small green cabbage thinly sliced
- ½ small red cabbage thinly sliced
- 1 cup carrots shredded
- 1 small red onion diced
- ½ cup green onions chopped
- 2 serrano or jalapeño peppers optional
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoon white vinegar
- 2 teaspoon white sugar
- salt + pepper to taste
Instructions
FOR THE TOSTADAS
- Add the olive oil to a large skillet over medium-high heat. Once the skillet is nice and hot add the diced onion and sauté for 4-5 minutes, or until translucent and starting to soften. Stir frequently. Add the garlic to the onion and sauté for one minute. Transfer the ground turkey to the skillet with the onion and garlic. Reduce heat to medium. Continue to cook until the meat is cooked through, approximately 8-10 minutes, stirring frequently.
- Add the molé sauce to the skillet and stir to combine. Continue to cook until sauce is heated through. Remove from heat and set aside.
- Build your tostada stacks. Pile approximately 1/2 cup coleslaw on top of one Tostadas Caseras Amarillas (or tortilla of choice). Place one more Tostada Caseras Amarillas on top of the coleslaw and pile with a couple generous spoonfuls of the ground turkey Molé. Add additional fresh greens or avocado, if desired. Just before serving, top each tostada stack with one fried egg.
FOR THE COLESLAW
- In a large bowl, combine the cabbage, carrots, red onion, green onion, and peppers (if desired). Toss to combine.
- In a separate, smaller bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, and a pinch of salt and pepper.
- Transfer the creamy mayonnaise mixture to the coleslaw and mix until fully combined. Season with additional salt and pepper, to taste.
Notes
- Here you can find the recipe for my Homemade Molé sauce.
- Cooking time does not include the time needed to make homemade Molé Sauce.
Nutrition
Calories: 590kcal | Carbohydrates: 39g | Protein: 25g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 237mg | Sodium: 516mg | Potassium: 776mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4735IU | Vitamin C: 76.4mg | Calcium: 176mg | Iron: 3.4mg
