Smoked Turkey Picadillo Tostadas

Serves: 12
Recipe Categories: Turkey
Meal Types: Main Dish
Preparation Methods:
Product Types:
Ethnicities: Mexican


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

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


1. 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.
2. Pour the cooled brine over the turkey parts, completely covering the turkey.
3. Place in the refrigerator and allow to marinate for at least 12 hours but no more than 14 hours.
4. Remove turkey from the brine and quickly rinse off the herbs and spices under cold water.
5. 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.

1. Remove poultry from turkey legs and shred into bite size pieces. Measure 4 pounds of shredded smoked turkey.
2. Heat sauté pan over medium-high heat and add oil. When oil begins to smoke, add onions and sauté until they start to brown on edges; add 4 pounds turkey and peppers and continue to cook over medium-high heat.
3. Once turkey and peppers begin to brown, add brown sugar and spices. Cook until sugar is melted, approximately 45 seconds.
4. Deglaze pan with vinegar and continue to cook until all liquid is evaporated. Remove from sauté pan and cool on a sheet pan. Once cool, stir in almonds and cilantro leaves.

1. Puree cooked beans and liquid in a food processor until smooth. Set aside.
2. Heat peanut oil in a large sauté pan, over high heat. Sauté onions and garlic until they begin to brown. Add pureed beans, chipotle sauce, cumin and oregano.
3. Lower heat to medium and allow entire mixture to thicken, stirring occasionally, about 10 minutes.
4. After mixture thickens, stir in vinegar.

Recipe Source
National Turkey Federation