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1
Heat oil in a large nonstick skillet.
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2
Add onion and garlic and crumble in turkey.
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3
Stir-fry over moderate heat until turkey is no longer pink, about 6 minutes.
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4
Mix in chili powder, cumin, coriander, tomato paste, water and salt.
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5
Bring to a simmer and keep hot.
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6
To make a tortilla bowl for the tostada: Quickly fry the flour tortillas in 1-inch of vegetable oil until soft.
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7
Transfer immediately to an inverted bowl and press down to shape.
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8
Spread bottom of taco shell with refried bean mixture.
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9
Divide lettuce among taco shell bowls.
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10
Top with hot turkey mixture and sprinkle with cheese.
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11
Divide tomato wedges and black olives over salad.
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12
Top with salsa, guacamole and sour cream.
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13
Puree 2 cans of black beans in 2 cups water in food processor.
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14
Heat the lard or other fat in a large saucepan over medium heat.
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15
Saute the onions with the salt and cumin until golden, about 10 minutes.
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16
Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes.
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17
Serve immediately.
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18
Cut the avocados into quarters.
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19
Remove the seeds, peel and place in a mixing bowl.
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20
Mash with a potato masher or fork until chunky.
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21
Add the remaining ingredients and combine with a fork.
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22
Mound on a bed of shredded lettuce and garnish with sliced tomatoes.
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23
Sprinkle with the black pepper garnish.
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24
Serve immediately.
