Etnné de Vienne’s Turkey Chilaquiles | RICARDO

Ingredients

• 1 onion, peeled
• 3 cloves
• 1 turkey leg, thoroughly washed
• 1 carrot, peeled
• 1 stalk celery
• 5 cloves garlic, peeled
• 5 to 6 roots or stalks fresh cilantro
• 1 bay leaf
• 1 sprig fresh thyme
• 30 g Guajillo chili peppers
• 1 1/2 cups (375 ml) hot turkey broth
• 12 cloves garlic, peeled
• 3 sprigs fresh thyme
• 2 sticks cinnamon, about 4-inch (10-cm) long
• Salt
• 1 bag 400 g plain corn chips, preferably unsalted
• 4 cups (1 litre) cooked turkey, approximately
• 2 cups (500 ml) Chili salsa
• 1/2 cup (125 ml) 15% cooking cream
• 3 cups (750 ml) grated cheese, of your choice (Chihuahua, Monterey Jack, Mild Cheddar)
• 1 peeled avocado, sliced
• 1 tomato, diced
• 1/4 cup (60 ml) chopped onion
• 1/2 cup (125 ml) crème fraiche (cultured cream) or sour cream
• 6 tablespoons (90 ml) fresh cilantro, chopped