Wild Turkey Chorizo & Black Bean Stuffed Chilaquiles — California Waterfowl

Ingredients

• 1 lb wild turkey, finely ground
• ½ lb bacon, finely ground
• 1 tbsp cumin seeds
• 1 tsp coriander seeds
• 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 apple cider vinegar
• 2 cups corn masa
• 1.5 cups hot water
• 1 tsp salt
• 4 Roma tomatoes
• 4 large or 6 medium tomatillos
• 5 cloves garlic
• 1 white onion
• 1 bunch cilantro leaves
• 2 jalapeños
• 1 lime, juiced
• 1 tsp cumin
• 1 tsp cracked pepper
• 1 tbsp chicken base (powdered chicken stock)
• Water (as needed)
• 1 can black beans, rinsed and drained
• Sour cream
• Monterey Jack cheese
• Cotija cheese
• Fresh cilantro (for garnish)
• Frying oil