Entree: Mexico – Yucatan Peninsula Mexico – Salbutes

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 cups (250 g) masa harina
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1/2 tsp (3 g) fine salt
- 2–3 cups (475–710 ml) vegetable oil or lard for frying
- 1.5 lb (680 g) turkey breast or thigh meat, raw (yields about 1 lb / 454 g cooked shredded)
- 1 small onion, halved (about 4 oz / 115 g)
- 2 garlic cloves
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) salt for poaching liquid, plus more to taste
- 6 oz (170 g) romaine lettuce or cabbage, very thinly shredded
- 2 medium avocados, sliced (about 12 oz / 340 g total)
- 1 lime, cut into wedges
- For quick pickled red onions (cebolla en escabeche):
  - 1 medium red onion, thinly sliced (about 6 oz / 170 g)
  - 1 cup (240 ml) white vinegar
  - 1/2 cup (120 ml) water
  - 1 tsp (5 g) salt
  - 1 tsp (4 g) sugar
  - 1 small habanero or jalapeno, thinly sliced (optional, to taste)
- Optional: chopped fresh cilantro for garnish

Instructions

Short Description:
Crisp, puffed fried corn tortillas topped with tender shredded turkey, crisp lettuce, creamy avocado, and bright pickled red onions — a classic Yucatecan street-food entree served as a complete meal.

Regional Notes:
This Yucatan Peninsula version uses shredded turkey (pavo) and quick pickled red onion (cebolla en escabeche), common local elements. Unlike tostadas that stay flat and crunchy, salbutes are intentionally fried so they puff slightly and remain tender inside, then are finished with fresh greens and avocado typical of the region.

1. Make the quick pickled onions: combine vinegar, water, salt, and sugar in a small saucepan and bring to a simmer so salt and sugar dissolve. Place sliced red onion and optional chile in a jar, pour hot pickling liquid over, let cool to room temperature, then cover and refrigerate at least 30 minutes (can be made a day ahead).
2. Poach and shred the turkey: in a medium pot, add turkey, halved onion, garlic cloves, bay leaf, oregano, and 1 tsp salt. Cover with water (about 4 cups / 1 L), bring to a simmer, then reduce heat and simmer gently until turkey is cooked through and tender, about 25–35 minutes depending on thickness.
3. Remove turkey from poaching liquid, let cool slightly, then shred with two forks. Reserve 1/2 cup (120 ml) of the poaching broth to moisten the shredded meat if desired; discard solids and remaining broth or reserve for other uses.
4. Make masa dough: in a bowl, combine masa harina and 1/2 tsp salt. Gradually add warm water and mix until a soft, smooth dough forms that holds together and is not sticky; add a tablespoon more water if too dry. Cover with a damp towel and rest 10 minutes.
5. Form salbute disks: divide dough into 12 equal balls (about 1.5 oz / 45 g each for medium-size pancakes). Place a ball between two sheets of plastic or parchment and press with a tortilla press or heavy skillet into about 4–5 inch (10–12 cm) disks about 1/8–1/4 inch (3–6 mm) thick. Keep covered with a damp towel while working.
6. Heat oil in a deep skillet or pot to medium-high (about 350°F / 175°C). There should be enough oil to shallow-deep fry so the edges can crisp and the center can puff.
7. Fry salbutes: carefully slide 2–3 disks into hot oil (do not overcrowd). Fry 45–90 seconds per side until they puff slightly and the surface develops light golden spots; use tongs to gently press edges if puffing is uneven. The goal is a slightly puffy, tender interior with a light crisp at the edges. Transfer to paper towels to drain and keep warm. Continue with remaining disks.
8. Warm and season shredded turkey: briefly heat shredded turkey with a splash (1–2 tbsp / 15–30 ml) of reserved poaching broth in a skillet until warm; season with a pinch of salt and a little black pepper or more oregano if desired.
9. Assemble salbutes: on each warm fried tortilla, place about 3–4 oz (85–115 g) warm shredded turkey, a small handful of shredded lettuce or cabbage, 2–3 slices of avocado, and a spoonful of pickled red onions. Squeeze lime over each and garnish with cilantro if using.
10. Serve immediately while tortillas are still warm and slightly crisp, with extra lime wedges and pickled onions on the side.