1981 TURKEY TOSTADAS

1 1/2 cups white wine vinegar
4 cups water
1 teaspoon salt
1/2 teaspoon powdered cumin
1/2 teaspoon leaf oregano
2 bay leaves
Dash hot pepper sauce
3 medium onions, halved and thinly sliced
3 cups shredded turkey
6 cups refried beans (canned beans are fine)
6 hardboiled eggs
12 corn tortillas
Oil for frying

Mix together vinegar, water, salt, cumin, oregano and bay leaves in a saucepan. Add a dash of hot pepper sauce and bring to a boil. Add onions; cover and simmer for 6 to 8 minutes. Then combine with turkey; cover and refrigerate for at least 8 hours. Just before serving, reheat beans and grate eggs. Fry each tortilla in a little hot oil (about 2 teaspoons for each tortilla). Spread the tortilla with 1/2 cup of hot beans and sprinkle with 1/2 grated egg. Top with some of the turkey-onion mixture and serve immediately. Allow 2 tostadas per person.

In the Yucatan, they use black beans, but pink or pinto beans work well, too.