Entree: Mexico – Yucatan – Salbutes (puffed fried corn tortillas topped with shredded meat, lettuce, tomato, avocado, and pickled onions)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 5 min

Additional 20 min

Total 40 min

Ingredients

- 12 small fresh corn tortillas, about 4–5 in (10–13 cm) diameter
- 2 cups (480 ml) vegetable oil for frying
- 1 lb (454 g) cooked shredded turkey, skin removed and shredded
- 2 cups (100 g) shredded romaine or green leaf lettuce
- 2 medium tomatoes, diced, about 8 oz (225 g)
- 1 ripe avocado, sliced, about 7 oz (200 g)
- 1 cup (240 ml) thinly sliced red onion
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) kosher salt (for pickling)
- Juice of 1 lime, about 2 tbsp (30 ml)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tsp (5 g) sea salt, or to taste
- 1/4 cup (60 ml) hot habanero or serrano salsa, optional

Instructions

1. Make the pickled onions: combine sliced red onion, white vinegar, water, sugar, and 1 tsp (5 g) kosher salt in a heatproof bowl; microwave or bring briefly to a simmer, pour hot liquid over onions, stir, and let cool to room temperature (at least 20 minutes). Stir in lime juice before serving.
2. Heat the oil: in a deep skillet or heavy pot, warm 2 cups (480 ml) vegetable oil to 350°F (175°C).
3. Fry the tortillas: working in batches, fry each tortilla 10–20 seconds per side until it puffs and becomes lightly golden; remove with tongs and drain on paper towels. Keep warm in a low oven (200°F / 95°C) while you finish.
4. Assemble salbutes: place a puffed tortilla on a plate, sprinkle with a pinch of sea salt, top with about 2–3 oz (55–85 g) shredded turkey, a handful of shredded lettuce, diced tomato, 2–3 slices of avocado, and a spoonful of pickled onions. Garnish with chopped cilantro and a drizzle of hot salsa if desired.
5. Serve immediately while tortillas are still warm and crisp.