Amount	Ingredient
4	avocados, small dice
3	bay leaves
2 Cups	black beans, cooked
1/4 Cup	brown sugar
2 Tablespoons	brown sugar
6 Ounces	chipotle sauce, prepared sauce
As needed	cilantro leaves
1/2 Cup	cilantro leaves
2 Tablespoons	cilantro, fine chop
12	corn tostada shells, 7 inch, fried crisp
1 Tablespoon	garlic, minced
1/8 Teaspoon	ground allspice
1/4 Teaspoon	ground allspice
1/8 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
2 Teaspoons	ground cumin, toasted
2 Teaspoons	ground oregano, toasted
To Taste	kosher salt
1/4 Cup	Kosher salt
2	limes, juiced
6 Ounces	liquid from cooked black beans
1 Tablespoon	mint, fine chop
1 Tablespoon	oregano leaves
2 Tablespoons	peanut oil
3/4 Cup	Queso Fresco (or substitute plain feta cheese)
3 Ounces	red bell pepper, sliced 1 inch strips
1/4 Cup	red onion, fine dice
3 Ounces	red onion, sliced
1/4 Cup	red pepper, fine dice
2 Teaspoons	red wine vinegar
1/4 Cup	Roma tomatoes, seeded and fine dice
5	serrano chiles, seeded and fine dice
2 Tablespoons	sherry vinegar
As needed	sliced almonds, toasted
1/4 Cup	sliced almonds, toasted
8	TURKEY LEGS or 4 TURKEY HINDQUARTERS (LEG & THIGH), If using hindquarters, remove thigh bone
3 Tablespoons	vegetable oil
3 Quarts	water
1/4 Cup	white onion, fine dice
3 Tablespoons	white sugar
3 Ounces	yellow bell pepper, sliced 1 inch strips