Amount	Ingredient
6 Tablespoons	Black Beans (step 1)
9 to 10 Pounds	BONE-IN TURKEY BREAST, skin removed, cut into thin scallops (see #4 below)
1/4 Pound	butter
2 Tablespoons	chopped fresh cilantro
1/4 Cup	Chunky Guacamole (step 5)
3-1/2 Quarts	cold water
2 (6-inch)	corn tortillas, fried
4 Teaspoons	Cotija cheese
1/2-Ounce	crema
1 Cup	diced GRILLED TURKEY BREAST, (step 4)
3 Tablespoons	Dijon mustard
2-1/2 Pounds	dry black beans (organic)
4-1/2 Cups	extra virgin olive oil
1 Ounce	fresh cilantro, finely chopped
4 Ounces	fresh cilantro, finely chopped
4 Ounces	fresh epazote (leaves only)
2 Ounces	fresh garlic, coarsely chopped
2 Ounces	fresh oregano
2 Tablespoons	freshly ground black pepper
3/4 Cup	freshly squeezed lime juice
1 Cup	freshly squeezed lime juice
1/4 Cup	ground black pepper
9 Pounds	Hass #2 avocados
1-1/2 Ounces	jalapeņos
1/4 Pound	jalapeņos
1 Tablespoon	kosher salt
2 Tablespoons	kosher salt
2-1/2 Tablespoons	kosher salt
4 Cups	pure olive oil
1/2 Pound	red onions
1 Pound	red onions
2 Ounces	Red Wine Vinaigrette (step 2)
1-1/2 Ounce	Red Wine Vinaigrette (step 2)
3 Cups	red wine vinegar
30 Each	Roma tomatoes (3 pounds diced)
1/2 Cup	Salsa Fresca (step 3)
5 Tablespoons	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
2 Tablespoons	small dice red onion
1-1/2 Cups	very thinly shredded green cabbage (paper thin shreds)
1-1/2 Cups	very thinly shredded romaine (paper thin shreds)
1/4 Ounce	whole allspice
3/4 Pound	yellow onion, 1/4-inch dice