A tostada is essentially an open-faced hard taco. Crunchy, spicy, savory, and deliciously messy, this is a fun and easy meal to put together. This wild turkey version is made with turkey thighs that are braised with chiles, cumin, and garlic. Prepare the meat, beans, and fried tortillas ahead of time, and these tostadas come together in minutes.

I recommend brining the turkey the night before cooking, which will season it evenly and help it retain moisture while it cooks. Once ready to cook, brown the turkey and add it to the crockpot with the remaining ingredients and cook on high. Thighs from a tom will take about 4 hours until they are fork tender, jake thighs will take between 2 to 3 hours. Note: if you plan on cooking the turkey legs as well, separate them from the thighs, and start them 2 to 4 hours before the thighs because they need a head start.

Aside from the turkey, the base for this delicious dish is a fried corn tortilla. You can buy these in the store, but making your own is the way to go. Take stale corn tortillas and fry them in beef tallow for the best results. Heat your fat up to 350-375°F and fry the tortilla until golden brown, about 1 minute. Drain on a wire rack.

Next in importance to the tortilla are refried beans. You need something sticky to keep everything from sliding off the tortilla, and refried beans are the answer. I like to make my refried beans with pork lard and venison bacon, but you can use domestic bacon or any salty smoked meat. Other than that, it's your tostada—layer it up with your favorite fixins. I like to top mine up with avocado, jalapenos, tomato, cilantro, and queso fresco. I finish it all off with some lime juice and hot sauce.