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Special equipment: a tortilla press; a cast-iron comal (smooth, flat griddle), optional
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For the shredded turkey: Heat a large pot of water to just below a simmer and add the salt, pepper, oregano, cilantro and garlic.
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Poach the turkey legs in the barely simmering water for 2 hours.
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Remove the turkey and pat dry.
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Prepare a grill for medium-high heat.
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Grill the turkey legs until nicely charred.
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Pull or shred the turkey and set aside.
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For the pickled red onions: Put the red onions in a mixing bowl with the vinegar, salt and 1/2 cup water.
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Mix well and let rest for 1 hour.
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For the black bean puree: In a medium saute pan, heat the oil or lard.
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Add the yellow and serrano chiles and fry lightly.
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Add the diced onions and saute until translucent, 4 to 5 minutes.
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In a blender, puree the black beans with just enough water to allow the mixture to run in the blender.
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Transfer the black bean puree to the pan with the onions and chiles and cook over medium-low heat, 20 to 30 minutes.
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Add salt to taste.
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For the tortillas: Mix or knead the salt into the masa.
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Divide the masa into 15 balls.
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As you work, keep the masa balls in a bowl covered with plastic wrap to keep the dough from drying out.
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Add a bit of water if needed for a pliant masa.
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Heat a comal (smooth, flat griddle) or skillet over medium-high heat until hot.
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Line a tortilla press with a piece of plastic wrap.
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Put 1 ball of masa into the center of the press and cover with another piece of plastic wrap.
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Press down on the tortilla press until the tortilla is about 6 inches in diameter.
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Carefully peel the plastic wrap off the tortilla and place the tortilla on the hot comal.
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When it no longer sticks to the comal, flip to the other side.
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Press the tortilla with a clean, folded kitchen cloth so that it puffs up.
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Press around the edges to make sure it puffs up all around and leave a few seconds more on the comal before removing the tortilla.
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Along the side, carefully slit the top layer of the tortilla that puffed up-an opening of 1 inch will do--and lift up all the way inside creating a pocket.
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The tortilla is still very hot, so be careful.
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Do not create too wide an opening, separate completely or tear.
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To cool, place on paper towels or a clean towel.
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Repeat the process with the remaining masa balls.
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Take a cooled tortilla, carefully lift open the top and smear a teaspoonful of black bean puree inside the pocket.
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Press with your fingers to make sure the bean puree is spread evenly all around.
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Repeat the process with the remaining tortillas and black bean puree.
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Just before serving, heat the comal over medium-high heat and add some vegetable oil.
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To finish the panuchos, place each one on the hot comal and toast until golden on both sides, 2 to 3 minutes on each side.
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Remove to paper towels.
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(This should be done just before you are ready to serve, as panuchos are best eaten freshly prepared.)
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To assemble: Top each panucho with a piece of lettuce, shredded turkey, pickled red onions, a slice of tomato and a slice of avocado.
