Turkey Tostada Ensalada - South Dakota Poultry Industry Association

Ingredients

• Black Beans - Yield 1 Gallon
• 2-1/2 Pounds dry black beans (organic)
• 3-1/2 Quarts cold water
• 2-1/2 Tablespoons kosher salt
• 1/4 Pound butter
• 3/4 Pound yellow onion, 1/4-inch dice
• Red Wine Vinaigrette - Yield: 7-1/2 cups
• 3 Cups red wine vinegar
• 4-1/2 Cups extra virgin olive oil
• 3 Tablespoons Dijon mustard
• 5 Tablespoons salt
• 1/4 Cup ground black pepper
• Salsa Fresca - Yield 1 Gallon
• 30 Each Roma tomatoes (3 pounds diced)
• 1 Pound red onions
• 1/4 Pound jalapeños
• 4 Ounces fresh cilantro, finely chopped
• 1 Cup freshly squeezed lime juice
• 2 Tablespoons kosher salt
• Grilled Turkey Breast
• 4 Ounces fresh epazote (leaves only)
• 2 Ounces fresh oregano
• 4 Cups pure olive oil
• 2 Tablespoons freshly ground black pepper
• 1/4 Ounce whole allspice
• 2 Ounces fresh garlic, coarsely chopped
• 9 to 10 Pounds BONE-IN TURKEY BREAST, skin removed, cut into thin scallops (see #4 below)
• Chunky Guacamole - Yield 1/2 Gallon
• 9 Pounds Hass #2 avocados
• 1/2 Pound red onions
• 1-1/2 Ounces jalapeños
• 1 Ounce fresh cilantro, finely chopped
• 3/4 Cup freshly squeezed lime juice
• 1 Tablespoon kosher salt
• Greens Mixture
• 1-1/2 Cups very thinly shredded romaine (paper thin shreds)
• 1-1/2 Cups very thinly shredded green cabbage (paper thin shreds)
• 1/2 Cup Salsa Fresca (step 3)
• 1-1/2 Ounce Red Wine Vinaigrette (step 2)
• To Taste salt and freshly ground black pepper
• 2 (6-inch) corn tortillas, fried
• 1/4 Cup Chunky Guacamole (step 5)
• 6 Tablespoons Black Beans (step 1)
• 1 Cup diced GRILLED TURKEY BREAST, (step 4)
• 2 Tablespoons small dice red onion
• 2 Tablespoons chopped fresh cilantro
• 2 Ounces Red Wine Vinaigrette (step 2)
• 4 Teaspoons Cotija cheese
• 1/2-Ounce crema