- 3 cups cooked Idaho turkey meat, ground or shredded
- 1 package taco seasoning mix, divided
- 1 cup cooked Idaho barley
- 1 cup cooked Idaho lentils
- 1.5 cups chicken broth
- 1.5 cups tomato juice
- 1/2 cup cilantro, chopped
- 1 tablespoon garlic, minced
- 6 corn tortillas- Idaho
- 1/4 cup oil
- 2 cups shredded lettuce
- 1 Idaho tomato, chopped
- 1 small red Idaho onion, chopped
- 1.5 cups shredded Idaho cheddar cheese
- sliced pickled jalapeños
- Garnish with salsa, Idaho sour cream, fresh avocado or guacamole (if desired)
Mix shredded turkey with 1 tablespoon of taco seasoning and refrigerate while cooking lentils.
To cook lentils, mix chicken broth, tomato juice, garlic, 3 tablespoons taco seasoning, 4 tablespoons cilantro and uncooked lentils in a large baking pan or oven-safe dutch oven. Cover with foil and bake in 350 degree F oven for 45 minutes.
Mix cooked barley with 1 tablespoon taco seasoning and set aside.
When lentils are tender, remove pan from oven. Put cooked lentils in a food processor and blend until they resemble the texture of refried beans, adding chicken broth if needed. (Note: if you do not have a food processor, try smashing the beans with a fork.) Season with additional taco seasoning to taste and set aside.
Cut tortillas into 1 inch wide strips. Pour oil into frying pan over medium-high heat. Fry tortilla strips in small batches and drain on paper towels.
To assemble tostada: place fried tortilla strips on large platter or baking tray. Top with refried lentils, then add a layer of cooked barley and half of the shredded cheese. Continue layering with shredded lettuce, chopped onion and tomato. Finish with a layer of shredded turkey, remaining cheese, cilantro and sliced pickled jalapeno peppers.
Serve with salsa, sour cream or guacamole if desired.