| SMOKED TURKEY BRINE |
| 1/4 Cup brown sugar |
| 3 Tablespoons white sugar |
| 1/4 Cup Kosher salt |
| 3 Quarts water |
| 1/4 Teaspoon ground allspice |
| 1/2 Teaspoon ground cinnamon |
| 1 Tablespoon oregano leaves |
| 3 bay leaves |
| 8 TURKEY LEGS or 4 TURKEY HINDQUARTERS (LEG & THIGH), If using hindquarters, remove thigh bone |
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- In a saucepot, mix together the sugars, salt, water, spices and herbs. Bring to a simmer, stirring until the sugars and salt are dissolved. Remove from the heat and allow to cool.
- Pour the cooled brine over the turkey parts, completely covering the turkey.
- Place in the refrigerator and allow to marinate for at least 12 hours but no more than 14 hours.
- Remove turkey from the brine and quickly rinse off the herbs and spices under cold water.
- Smoke the turkey at 300 degrees F for 1.5 hours with light applewood smoke (or according to the manufacturer's directions), or until the turkey parts are cooked through to an internal temperature of 180 degrees F. If a smoker is not available, use pecan or mesquite wood with a wood burning grill and replenish the wood as needed to maintain a 300 degree F heat.
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| SMOKED TURKEY PICADILLO TOSTADAS |
| 3 Tablespoons vegetable oil |
| 3 Ounces red onion, sliced |
| 3 Ounces yellow bell pepper, sliced 1 inch strips |
| 3 Ounces red bell pepper, sliced 1 inch strips |
| 2 Tablespoons brown sugar |
| 1/8 Teaspoon ground allspice |
| 1/8 Teaspoon ground cinnamon |
| 2 Tablespoons sherry vinegar |
| 1/4 Cup sliced almonds, toasted |
| 1/2 Cup cilantro leaves |
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- Remove poultry from turkey legs and shred into bite size pieces. Measure 4 pounds of shredded smoked turkey.
- Heat saute pan over medium-high heat and add oil. When oil begins to smoke, add onions and saute until they start to brown on edges; add 4 pounds turkey and peppers and continue to cook over medium-high heat.
- Once turkey and peppers begin to brown, add brown sugar and spices. Cook until sugar is melted, approximately 45 seconds.
- Deglaze pan with vinegar and continue to cook until all liquid is evaporated. Remove from saute pan and cool on a sheet pan. Once cool, stir in almonds and cilantro leaves.
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| BLACK BEAN SPREAD |
| 2 Cups black beans, cooked |
| 6 Ounces liquid from cooked black beans |
| 2 Tablespoons peanut oil |
| 1/4 Cup white onion, fine dice |
| 1 Tablespoon garlic, minced |
| 6 Ounces chipotle sauce, prepared sauce |
| 2 Teaspoons ground cumin, toasted |
| 2 Teaspoons ground oregano, toasted |
| 2 Teaspoons red wine vinegar |
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- Puree cooked beans and liquid in a food processor until smooth. Set aside.
- Heat peanut oil in a large saute pan, over high heat. Saute onions and garlic until they begin to brown. Add pureed beans, chipotle sauce, cumin and oregano.
- Lower heat to medium and allow entire mixture to thicken, stirring occasionally, about 10 minutes.
- After mixture thickens, stir in vinegar.
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| AVOCADO SALSA |
| 1/4 Cup red pepper, fine dice |
| 1/4 Cup red onion, fine dice |
| 5 serrano chiles, seeded and fine dice |
| 1/4 Cup Roma tomatoes, seeded and fine dice |
| 2 Tablespoons cilantro, fine chop |
| 1 Tablespoon mint, fine chop |
| 4 avocados, small dice |
| 2 limes, juiced |
| To Taste kosher salt |
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- Thoroughly mix all ingredients in a mixing bowl. Season to taste.
- Pack the avocado salsa into a ring mold to form the base for the tostada.
- Note: The salsa must be used immediately or discoloration will occur.
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| SERVICE AND PLATING |
| 12 corn tostada shells, 7 inch, fried crisp |
| 3/4 Cup Queso Fresco (or substitute plain feta cheese) |
| As needed cilantro leaves |
| As needed sliced almonds, toasted |
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- Cover tostada shells with black bean spread and top with picadillo mixture.
- Serve with avocado salsa. Garnish with fine crumble Queso Fresco cheese and additional cilantro leaves and toasted sliced almonds.
- Can be served hot or cold. If served hot, omit cooling step in picadillo method.
- Note: May also be served as a lunch entree.
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