Ingredients

For 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 For 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 For Salsa Fresca - Yield 1 Gallon : 30 Each Roma tomatoes (3 pounds diced) 1 Pound red onions 1/4 Pound jalapeos 4 Ounces fresh cilantro, finely chopped 1 Cup freshly squeezed lime juice 2 Tablespoons kosher salt For 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 instructions below) For Chunky Guacamole - Yield 1/2 Gallon : 9 Pounds Hass #2 avocados 1/2 Pound red onions 1-1/2 Ounces jalapeos 1 Ounce fresh cilantro, finely chopped 3/4 Cup freshly squeezed lime juice 1 Tablespoon kosher salt For 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 1-1/2 Ounces Red Wine Vinaigrette To Taste salt and freshly ground black pepper Ingredients for Assembly : 2 (6-inch) corn tortillas, fried 1/4 Cup Chunky Guacamole 6 Tablespoons Black Beans 1 Cup diced GRILLED TURKEY BREAST 2 Tablespoons small dice red onion 2 Tablespoons chopped fresh cilantro 2 Ounces Red Wine Vinaigrette To Taste salt and freshly ground black pepper 4 Teaspoons Cotija cheese 1/2-Ounce crema

Description

Milliken’s Turkey Tostada Includes Grilled Turkey Breast, Chunky Guacamole, Black Beans, And A Mixture Of Shredded Cabbage And Salsa Fresca Dressed With Red Wine Vinaigrette. It Is Served On Crispy Corn Tortillas And Garnished With A Sprinkling Of Cotij

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