Turkey Tortilla Soup

Pat the turkey dry. Season with kosher salt, black pepper, 1 tsp cumin, 1 tsp Mexican oregano, and 1/2 tsp smoked paprika.

Heat 1 tbsp neutral oil in a large pot or Dutch oven over medium-high. Sear the turkey well on both sides until deeply browned. Do not rush — you want real color. Remove and set aside.

In a dry skillet, lightly toast the guajillo, ancho, and pasilla chiles for 10 to 15 seconds per side. Do not burn them. Transfer to a bowl and cover with hot water. Soak for 15 to 20 minutes until softened.

In the same dry skillet, char the halved white onion, unpeeled garlic cloves, and Roma tomatoes over medium-high heat until dark spots form and they look roasted. Peel the garlic once cool enough to handle.

Add the softened chiles, charred onion, peeled charred garlic, charred tomatoes, chipotles in adobo, adobo sauce, and about 1 cup of the chile soaking liquid to a blender. Blend until completely smooth. Add a little more soaking liquid only if needed.

In the pot used for searing (add 2 tbsp neutral oil if needed), cook the diced small onion and jalapeño or serrano over medium heat until softened, about 5 minutes.

Add the tomato paste and cook for 1 to 2 minutes, stirring, until it darkens slightly.

Add 2 tsp ground cumin, 1½ tsp Mexican oregano, and 1/2 tsp ground coriander. Stir for about 30 seconds until fragrant.

Pour in the chile base and cook down for 4 to 5 minutes, stirring often.

Add the turkey or chicken stock, fire-roasted diced tomatoes (if using), Worcestershire sauce, and soy sauce or Maggi. Stir well.

Return the seared turkey to the pot. Reduce heat to low, cover, and braise for 2½ to 3½ hours until the turkey is tender and shreds easily.

Remove the turkey from the pot. Shred it, discarding any bones or skin. Return the shredded turkey to the soup.

Add the black beans, corn, and the lightly fried tortilla pieces (from the tortilla component). Cook for 10 to 15 minutes until the soup comes together and the tortillas slightly thicken the broth.

Taste and adjust with kosher salt. Squeeze in the juice of 1 lime; add the second lime if it needs more brightness.

Ladle into bowls and top with crispy tortilla strips, avocado, cilantro, cotija or queso fresco, crema or sour cream, radish, diced red onion or pickled onion, and extra lime wedges.