Smoked Turkey Picadillo Tostadas
Source of Recipe
Chef Gary Kucy, of the Coyote Cafe in Santa Fe, NM
Recipe Introduction
The Coyote Cafe is noted for serving modern Southwestern cuisine.
List of Ingredients
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
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
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
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
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
Recipe
SMOKED TURKEY BRINE
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.
SMOKED TURKEY PICADILLO TOSTADAS
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.
BLACK BEAN SPREAD
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.
AVOCADO SALSA
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.
SERVICE AND PLATING
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.
Serves 12
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