Turkey and the Wolf’s Deviled Egg Tostada Is an Instant Picnic Classic

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Turkey and the Wolf’s Deviled Egg Tostada Is an Instant Picnic Classic
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Mason Hereford’s recipe takes the deviled egg to new and delectable heights

2 teaspoons Tabasco Green Pepper SauceMix all the ingredients together in a bowl and add salt and more lime juice until you’re happy. It keeps in the fridge for up to 10 days.1 cup grapeseed oil or vegetable oil12 dried arbol chiles, stemmed, slit open, and seeded2 teaspoons kosher salt . Turn the heat to medium-high and cook until the garlic is golden brown, 5 to 7 minutes. Use a slotted spoon to move the garlic to a bowl. Leave the oil in the pot and keep the heat on.

Add the pasilla chiles, two or three at a time to the hot oil and fry, holding them under with a strainer and using the strainer to pull them out as soon as they blister, 5 to 10 seconds. As they’re done, move them to the bowl with the garlic. Fry the arbol chiles in the same way until they darken slightly, 5 to 10 seconds, then move them to the bowl.Let the oil cool to warm, pour it into a food processor, and add the garlic and chiles.

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