Entree: Mexico – Yucatan Peninsula Mexico – Salbutes

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 25 min

Additional 30 min

Total 1 hr 55 min

Ingredients

- 2 cups (240 g) masa harina (corn flour for tortillas)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1/2 tsp (3 g) fine salt
- 2–3 cups (480–720 ml) vegetable oil or lard for frying
- 1.5 lb (680 g) cooked shredded turkey (pavo), drained if moist
- 1 tbsp (15 g) achiote (annatto) paste
- 2 tbsp (30 ml) orange juice (preferably sour/bitter orange if available)
- 2 tbsp (30 ml) chicken broth or water
- 1 tsp (5 g) kosher salt, or to taste (for turkey)
- 6 cups (180 g) washed and shredded romaine or iceberg lettuce
- 2 medium avocados, sliced
- 1 1/2 cups (225 g) thinly sliced red onion (about 1 medium large)
- 1/2 cup (120 ml) fresh lime juice (about 4–5 limes) for pickling onions
- 1/4 cup (60 ml) orange juice (use sour orange if available) for pickling onions
- 1 tsp (5 g) sugar (optional) for pickling onions
- 1/2 tsp (2 g) salt for pickling onions
- Lime wedges for serving
- Fresh cilantro leaves, chopped, for garnish (optional)
- For optional xnipec/habanero salsa:
  - 1–2 habanero chiles, stemmed (use 1 for mild, 2 for hot)
  - 1 small ripe tomato, roasted or raw, chopped
  - 2 tbsp (30 ml) orange juice or sour orange
  - 2 tbsp (30 ml) finely chopped white onion
  - 2 tbsp (8 g) chopped cilantro
  - Pinch salt

Instructions

Short Description:
Crisp-yet-tender fried corn tortillas puffed and topped with achiote‑warmed shredded turkey (pavo), crisp lettuce, avocado, and Yucatecan pickled red onion (cebolla morada en escabeche), finished with lime and optional habanero salsa.

Regional Notes:
This Yucatecan version uses achiote-seasoned shredded turkey and cebolla morada en escabeche (pickled red onion) typical of the region. Salbutes in the Yucatan are puffed, lightly fried corn tortillas served soft with fresh toppings and optional fiery habanero salsa (xnipec), distinguishing them from drier, crisper tortilla dishes elsewhere.

1. Make the pickled red onion (cebolla morada en escabeche): combine 1 1/2 cups (225 g) sliced red onion with 1/2 cup (120 ml) lime juice, 1/4 cup (60 ml) orange juice, 1 tsp (5 g) sugar (if using), and 1/2 tsp (2 g) salt in a nonreactive bowl. Press the onion so it's submerged, cover, and let sit at room temperature at least 30 minutes (or refrigerate up to 4 hours). Drain before using; reserve a little pickling liquid to drizzle if desired.
2. Prepare the achiote-warmed turkey: in a small bowl stir together 1 tbsp (15 g) achiote paste, 2 tbsp (30 ml) orange juice, and 2 tbsp (30 ml) chicken broth or water to form a thin sauce. Heat a skillet over medium heat, add the shredded turkey and the achiote mixture, season with 1 tsp (5 g) kosher salt, and warm for 4–6 minutes, stirring, until the turkey is evenly colored and heated through. Keep warm.
3. Make the masa dough: in a bowl combine 2 cups (240 g) masa harina and 1/2 tsp (3 g) salt. Add about 1 cup (240 ml) warm water and mix; then add remaining 1/4 cup (60 ml) warm water as needed to form a soft, pliable dough that holds together but is not sticky. Cover with a damp cloth to keep from drying.
4. Shape tortillas: divide dough into 12 equal balls (about 1.5 oz / 42 g each). Place a ball between two pieces of plastic (a zip bag cut open or parchment) and press in a tortilla press or roll into 4–5 inch (10–12 cm) thin rounds. Keep covered to prevent drying.
5. Heat oil: pour oil into a heavy skillet to a depth of about 1/2 inch (12 mm) and heat over medium-high to 350°F (175°C) — hot but not smoking. Test with a small scrap of dough; it should sizzle and puff slightly.
6. Fry the tortillas to make salbutes: working in batches, carefully slide a tortilla into the hot oil. Fry 20–45 seconds per side until the tortilla puffs and becomes slightly golden; do not over-fry to a crisp — the interior should remain soft. Use tongs to flip once; if a tortilla does not puff, remove when lightly golden. Drain on paper towels and keep warm covered with a cloth.
7. Optional: make xnipec/habanero salsa while frying: in a blender or mortar combine 1–2 habaneros (to taste), 1 small tomato, 2 tbsp (30 ml) orange juice, 2 tbsp (30 ml) chopped white onion, 2 tbsp (8 g) cilantro, and a pinch of salt; pulse briefly to desired texture. Adjust salt and heat.
8. Assemble salbutes: place 3 warm salbutes per person on a serving plate. Top each with a small handful of shredded lettuce, 2–3 tbsp (30–45 g) achiote-warmed shredded turkey, a few slices of avocado, and a spoonful of drained pickled red onion. Garnish with cilantro and a squeeze of lime; serve extra pickled onion and xnipec salsa on the side.
9. Serve immediately so the fried tortillas remain soft and the toppings are fresh. Enjoy with extra lime wedges and warm black beans or rice if desired for an expanded meal.