Breakfast Tortos de Maíz with Spiced Picadillo and Garlic Spinach

Prepare the corn base by mixing the corn flour with a teaspoon of warm water until a small, firm dough forms. Flatten into a small disc (the torto).

Heat a non-stick skillet over medium heat with a light brushing of olive oil. Sear the corn torto for 2-3 minutes per side until golden and slightly crisp.

In the same pan, add the ground turkey. Sauté until the meat is browned and fragrant. Add the finely grated raw sweet potato, stirring until tender and caramelized to provide natural sweetness.

Toss the spinach into the pan during the final minute of cooking, letting it just wilt down into the turkey mixture.

Assemble by topping the warm, crispy torto with the spiced turkey and spinach mixture. Serve immediately while hot, ensuring a textural contrast between the crunchy base and the savory topping.