© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2-1/2 lbs dry black beans (organic)
1 tbsp kosher salt
3-1/2 qt cold water
1/4 lb butter
3/4 lb yellow onion, 1/4-inch dice
3 c red wine vinegar
4-1/2 c extra virgin olive oil
3 tbsp Dijon mustard
3 tbsp salt
1/4 c ground black pepper
30 Each Roma tomatoes (3 lbs diced)
1 lb red onions
1/4 lb jalapeños
4 oz fresh cilantro, finely chopped
1 c freshly squeezed lime juice
2 tbsp kosher salt
4 oz fresh epazote (leaves only)
2 oz fresh oregano
4 c pure olive oil
2 tbsp freshly ground black pepper
1/4 oz whole allspice
2 oz fresh garlic, coarsely chopped
9 to 10 lbs BONE-IN TURKEY BREAST, skin removed, cut into thin scallops (see #4 below)
9 lbs Hass #2 avocados
1/2 lb red onions
1-1/2 oz jalapeños
1 oz fresh cilantro, finely chopped
3/4 c freshly squeezed lime juice
1 tbsp kosher salt
1-1/2 c very thinly shredded romaine (paper thin shreds)
1-1/2 c very thinly shredded green cabbage (paper thin shreds)
1/2 c Salsa Fresca (step 3)
1-1/2 oz Red Wine Vinaigrette (step 2)
Salt and freshly ground black pepper To Taste
2 (6-inch) corn tortillas, fried
1/4 c Chunky Guacamole (step 5)
6 tbsp Black Beans (step 1)
1 c diced GRILLED TURKEY BREAST, (step 4)
2 tbsp small dice red onion
2 tbsp chopped fresh cilantro
2 oz Red Wine Vinaigrette (step 2)
Salt and freshly ground black pepper To Taste
4 tsp Cotija cheese
1/2-oz crema
BLACK BEANS - Yield 1 Gallon
Rinse beans in cold water and discard any stones or impurities that float to the surface. If possible, soak beans overnight. If not possible to soak, then drain and set aside.
In a large, thick bottomed pot, add beans, salt and cold water. Cover and bring to a boil.
Reduce heat and slowly simmer, covered, for 2 hours from time of boil until beans are tender. Add salt.
In a rondo, cook 3/4 pound diced yellow onion in butter until caramelized.
Add 1/4 amount of cooked beans liquid to onion mixture and cook another 10-15 minutes until beans are very soft and refried. Add this mix back into main pot of beans and stir to combine.
Remove beans from heat. With large potato mashers, mash beans until they are smooth and the entire mixture has a shiny gloss. (There should be no whole beans).
Taste and adjust salt if necessary. Place in shallow containers with ice wands to cool. When cool, place in containers with name and date for storage. Hold for service in the refrigerator.
RED WINE VINAIGRETTE - Yield: 7-1/2 cups
Place red wine vinegar, olive oil, Dijon, salt and pepper in a blender and puree until smooth and emulsified. Place in squirt bottles with name for storage.
Hold for service in refrigerator.
SALSA FRESCA - Yield 1 Gallon
Remove tomato cores and seeds and reserve for other usage. Dice tomatoes into 1/4-inch and place in a large stainless steel bowl.
Skin 1 pound red onions and dice into a small, 1/8-inch cut. Add to the bowl.
Stem and seed 1/4 pound jalapeños and dice into a small, 1/8-inch cut. Add to bowl.
Stir in 4 ounces chopped cilantro, 1 cup lime juice and 1 tablespoon salt. Mix well and taste. Adjust seasoning, if necessary, based on freshness of tomatoes and jalapenos. (Tomatoes may require more or less lime juice based on seasonality and jalapeños will be spicier in the summer.)
Place in plastic container with name and date for storage. Hold for service.
GRILLED TURKEY BREAST
Fine chop epazote and oregano and place in a stainless steel bowl.
Puree 4 cups olive oil, 2 tablespoons pepper, allspice and 2 ounces garlic in a blender until allspice is ground and all whole pieces are processed.
Combine oil mixture with herbs.
Purchase precut turkey scallops or cut scallops from a turkey breast. (Remove skin from turkey breast and trim away any fat. Place breast on cutting surface and carve into thin slices/scallops.
Marinate turkey scallops, for at least 20 minutes, before grilling.
To grill turkey, drain off as much marinade as possible (to avoid flare-up). Place on the grill, salt lightly and grill for approximately 1 minute per side until just done. Do not overcook.
Cool slightly. Dice into 1-inch cuts. Cover and chill. Hold for service in refrigerator.
CHUNKY GUACAMOLE - Yield 1/2 Gallon
Pit and peel avocados into a large bowl.
With a chef's knife, cut into each avocado first horizontally and then vertically, creating a rough dice about the size of a quarter. Set aside.
Dice 1/2 pound red onions into a small, 1/8-inch cut.
Stem and seed 1-1/2 ounces jalapeños and dice into a small 1/8-inch cut. Chop 1 ounce cilantro.
Place onions, jalapeños, cilantro, 3/4 cup lime juice and salt into bowl with avocado and mix with a stainless spoon until all are just combined. Do not over mash the guacamole. (The avocado will mash more to size simply from the process of mixing).
Taste and adjust seasoning if necessary. (Avocados may require more or less lime juice and salt based on seasonality and jalapeños will be spicier in the summer.)
Cover and label with name and date for storage.
GREENS MIXTURE
Toss romaine, cabbage, salsa, vinaigrette and salt and pepper in a bowl until well combined. Taste for seasoning and set aside while assembling order.
ASSEMBLY
Per order: place 2 tostada shells on plate.
Spread guacamole over the entire surface of each shell so that none of the tortilla is showing through. Do the same with the beans.
Toss diced turkey, onion, cilantro and vinaigrette with salt and pepper to taste. Divide evenly and spread over tostada shells.
Top with the Greens Mixture so that there are neat mounds atop the tostadas.
Garnish by sprinkling cotija cheese and crema over top. Add additional cilantro for colorful garnish.