Corn Tortilla Stacks with Turkey, Tomato, and Seed Salsa

Corn tortillas stack with tender turkey and tomato beneath a chunky salsa of toasted pepitas, sesame, and smoky guajillo. Fragrant seeds echo the palace kitchens in Foam Beaten from Bitter Beans, where Xochitl ground tribute cacao amid wet stone and toast.

Serves 2

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Ingredients

• 8 small corn tortillas
• 8 oz cooked turkey breast
• 3 medium roma tomatoes
• 1/4 cup pepitas
• 2 tbsp sesame seeds
• 1 dried guajillo chile
• 2 cloves garlic
• 1 lime
• 1/4 cup fresh cilantro
• 1/2 tsp salt

Instructions

1. 1Toast the pepitas and sesame seeds in a dry skillet until fragrant, then transfer to a blender.
2. 2Stem and seed the guajillo chile, roast the garlic cloves in the same skillet, then add both to the blender along with the tomatoes, cilantro, lime juice, and salt.
3. 3Blend until a chunky salsa forms, adjusting seasoning to taste.
4. 4Warm the corn tortillas in a dry skillet or on a comal.
5. 5Slice the turkey breast thinly, then layer the tortillas with turkey slices and generous spoonfuls of the seed salsa to create stacks.
6. 6Serve immediately while warm.