Salbutes
Raw masa discs dropped straight into hot oil with no precooking and no bean stuffing, puffing up light and airy into a base that's softer and less crisp than its sister dish, the bean-stuffed panucho. Topped identically with achiote-marinated turkey, pickled red onion, and avocado, but carrying nothing inside, making the frying technique itself the whole distinction between the two Yucatecan antojitos.
Meat
Ingredients
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/2 tsp salt
- Oil, for frying
- 2 cups shredded cooked turkey or chicken, achiote-marinated and poached
- 1 red onion, pickled in sour orange juice
- 1 avocado, sliced
- 1 tomato, sliced
- Shredded lettuce
- Habanero salsa, to serve
Steps
- Mix the masa harina, warm water, and salt into a soft dough, and rest 10 minutes.
- Divide into 8 balls, and press each thin, about 3-4mm, between plastic sheets using a tortilla press or by hand.
- Heat the oil to 180C. Fry each masa disc directly, with no precooking, 1-2 minutes per side until puffed and lightly golden, bubbling and inflating as they cook.
- Drain on paper towels.
- Top each salbute with shredded turkey or chicken, pickled red onion, avocado, tomato, and lettuce.
- Serve immediately with habanero salsa.