Wild Turkey Chorizo & Black Bean Stuffed Chilaquiles

Chilaquiles is probably my favorite breakfast of all time, followed closely by Chorizo and beans. This recipe combines two of my favorites in one amazing dish. This dish is packed full of homemade.

This recipe will guide you through a couple steps from homemade corn tortillas to homemade salsas, and even chorizo, all of which can be used on their own. This dish can be Made with any wild game meat from turkey, duck and dove to deer, elk and hog.

Wild Turkey Chorizo & Black Bean Stuffed Chilaquiles

Chorizo:

1 pound ground fine turkey 

½ pound ground fine bacon 

1 tbsp cumin seeds

1 tsp coriander seed

5 whole cloves

2 bay leaves 

¼ tsp cinnamon 

½ tsp Mexican oregano 

½ tsp dried thyme 

1 tbsp garlic powder 

1 tsp sea salt 

5 peppercorns 

1 tbsp paprika 

2 tbsp ancho chili powder 

3 tbsp vinegar, apple cider 

Corn Tortillas:

2 cups Corn Masa

2 cups hot water

1 tsp salt

Salsa:

4 Roma tomatoes

4 large tomatillos or 6 medium

5 cloves garlic

1 white onion

1 bunch cilantro leaves

2 jalapeños

1 lime, juiced

1 tsp cumin

1 tsp cracked pepper

1 tsp salt

1 tbsp chicken base (Powder chicken stock)

(Water to cover)

Extra Ingredients:

1 can black beans, rinsed and drained

Sour cream

jack cheese

cilantro for topping

cojita cheese

Fry oil

Directions:

Fry up Chorizo in a 1 tbsp of avocado oil, once 1/2 cooked add 1 can drained and rinsed black beans cook until chorizo is finished, then set aside.
In a pot add tomatoes, tomatillos and jalapeños along with 2 tbsp oil. char the outsides, add enough water to cover, bring water to boil, reduce to simmer until fully cooked, about 30mins.

Then place in a blender with cilantro, onion, garlic, cumin, chicken base, pepper, lime and salt. and blend smooth, return back to pot, bring to a boil, lower heat and simmer for 20 mins. +/-
Taste and add salt, if needed.

In a large bowl add your masa, salt and water until your get a dough like texture, make a ball and pinch it, the dough should stay and not stretch back or fall apart. If it stretched its to dry it falls apart its to wet. once you get it just right, cover and set aside for 20 minutes,

With masa for tortillas make a large thick tortilla using your press.
Fill with cooked chorizo, beans and cheese to melt (e.g. Monterrey jack). Seal ends by pinching all around edges. Cut in ½ and pinch all around to seal. Fry in oil until crispy.

Serve on plate pouring sauce over, top with fresh crumbled cheese, Mexican sour cream, and cilantro.