SALBUTES, A YUCATECAN TORTILLA
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
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)
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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