Salbutes A Yucatecan Tortilla Recipes

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SALBUTES, A YUCATECAN TORTILLA



Salbutes, a Yucatecan Tortilla image

Salbutes are delicious little snacks which typify Mayan and Yucatecan cooking. They can be made with a variety of toppings, I've listed the most popular ones. Salbutes can also be served as part of a luncheon menu. Before making these, note that the pickled red onions (so famous in Yucatan cooking) do require a standing time of several hours. It's best to make them a day in advance, they keep for about a week in the refrigerator. For a great casual lunch, try serving salbutes with a bowl of bean soup and a fresh fruit salad. It's a popular combination served at the Mayan Beach Garden in Yucatan where this recipe comes from.

Provided by lynnski LA

Categories     Lunch/Snacks

Time 2h

Yield 12 serving(s)

Number Of Ingredients 13

2 1/4 cups masa harina
4 tablespoons flour, all purpose
1/2 teaspoon salt
1 1/2 cups warm water
corn oil (for frying)
2 red onions, peeled and thinly sliced
1/2 cup lime juice
1/2 teaspoon oregano, dried
salt and pepper, to taste
1 cup cabbage, shredded (or lettuce)
1 tablespoon lime juice
2 tomatoes, sliced
1 avocado, sliced

Steps:

  • For the Masa:.
  • Mix the first four ingredients until they are well blended.
  • Divide the dough into 12 equal size balls and press them lightly in a wax paper lined tortilla press.
  • They should be smaller and thicker than regular tortillas, about 1/8" thick and 2 1/2 " in diameter.
  • In a deep skillet, fry them on both sides in hot oil, they will inflate as they cook.
  • Remove each one as it inflates and drain well on paper towels.
  • For the Pickled Red Onions:.
  • Place onions in a sauce pan, add water to cover, bring to a boil and remove from the heat.
  • Drain and rinse in cold water to stop the cooking process.
  • Place the onions in a glass container with lime juice, dried oregano and salt and pepper.
  • Allow to sit for several hours before serving, they keep for one week refrigerated.
  • Assemble Salbutes:.
  • Mix 1 tablespoon of lime juice with cabbage, salt and peppr to taste.
  • Top each salbute with a layer of cabbage, then pickled red onion, then slices of avocado, and top with a tomato slice.
  • Serve immediately.

Nutrition Facts : Calories 130, Fat 3.4, SaturatedFat 0.5, Sodium 102.6, Carbohydrate 23.7, Fiber 1.9, Sugar 1.9, Protein 3.1

YUCATECAN TOSTADAS (SALBUTES)



YUCATECAN TOSTADAS (SALBUTES) image

Categories     turkey     Thanksgiving     Dinner

Yield 4 servings

Number Of Ingredients 16

1 red onion, halved and thinly sliced $
1 cup distilled white vinegar
1 teaspoon salt $
1/4 teaspoon freshly ground black pepper
Vegetable oil for frying $
8 corn tortillas (4 in. or 6 in.)
3 tablespoons olive oil $
1 medium white or yellow onion, halved and thinly sliced
1/2 teaspoon oregano
2 cups shredded cooked turkey $
1 cup chicken broth $
2 serrano chiles, seeded and minced
2 tablespoons lime juice $
1 tablespoon orange juice $
1 avocado, sliced $
About 1 1/2 cups shredded green and/or red cabbage

Steps:

  • 1. In a small pan over high heat, cover red onion with cold water and bring to a boil. Remove from heat and drain. Put red onion in a small bowl with vinegar, 1/2 tsp. salt, and pepper. Set aside to marinate at least 30 minutes at room temperature or up to 1 week covered and refrigerated. 2. To a small frying pan over high heat, add 1 in. of vegetable oil and heat to 375°. Fry tortillas, one at a time, until golden and crispy. Drain on paper towels. 3. Heat olive oil in a large frying pan over high heat. Add sliced white or yellow onion and 1/4 tsp. salt. Cook, stirring, until onions are soft, about 4 minutes. Add oregano and cook until fragrant, about 1 minute. Add turkey and broth. Bring to a boil, lower heat to a steady simmer, and cook, partially covered, for 10 minutes to let flavors blend. 4. Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 tsp. salt. Set aside. 5. To assemble: Divide turkey-onion mixture among the 8 tortillas, then top each with avocado, cabbage, and drained pickled red onion (you will have extra onion; see Notes). Serve with serrano-citrus sauce. Note: Nutritional analysis is per serving. Note: Salbutes are best served on 4- to 6-in. tortillas, which make them much easier to pick up and eat. Look for the tortillas in large packs (they freeze well) at Latin American markets or in supermarkets with substantial Latin-food departments. Use leftover pickled red onion on sandwiches or salads.

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2010-04-07 Step 1. 1. In a small pan over high heat, cover red onion with cold water and bring to a boil. Remove from heat and drain. Put red onion in a small bowl with vinegar, 1/2 tsp. salt, and pepper. Set aside to marinate at least 30 minutes at room temperature or up to 1 week covered and refrigerated. Step 2. 2.
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