Yucatecan Puffed Tortilla Toasts (Salbutes)
Salbutes Say it: sal-BOO-tehs
Salbutes are a Yucatecan street-food classic: small corn tortillas fried until they puff and crisp, then piled with shredded turkey, tangy pickled red onion, crisp cabbage, avocado and a fiery habanero salsa. They are eaten across Yucatán as a snack, light meal or market breakfast, often alongside panuchos and other antojitos. The contrast of the warm, chewy-crisp tortilla with cool, sharp toppings makes them irresistible. This home version uses a quick turkey broth and easy pickled onion, with chicken as a practical substitute.
Yucatecan Puffed Tortilla Toasts (Salbutes)
Salbutes
Pronounced sal-BOO-tehs
- Serves
- 4
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the salbutes
For the turkey topping
For the tomato-turkey sauce
For the pickled red onion
For the habanero salsa
For serving
Method
In a bowl, whisk the masa harina and salt. Add the warm water and knead until smooth and supple, like soft cookie dough, adding a tablespoon of water if crumbly. Cover and rest for 15 minutes.
In a saucepan, combine the turkey, half onion, garlic, bay leaf, salt and water. Bring to a gentle simmer, skim the foam, and cook until the turkey is tender and reaches 165°F (74°C), 30 to 35 minutes. Lift out the turkey and shred it; strain the broth and reserve 1 cup (240 ml).
For the sauce, blend the tomatoes, the 1/2 onion for the sauce, garlic, oregano and pepper until smooth. Heat the 1 tablespoon oil in a saucepan over medium heat, add the purée and cook, stirring, until darkened and thickened, 5 to 7 minutes. Stir in the shredded turkey and reserved broth and simmer until moist and flavorful, about 10 minutes; season with salt.
Put the sliced red onion in a heatproof bowl. Bring the vinegar, water, salt and oregano to a boil and pour over the onion; let cool at least 20 minutes, until the onion turns bright pink and tangy.
For the salsa, char the tomatoes, habanero and garlic in a dry skillet over medium-high heat until blistered and softened, 6 to 8 minutes, turning. Blend with the lime juice and salt until smooth.
Toss the cabbage with lime juice and salt; set aside. Slice the avocado and tomato for serving.
Divide the masa dough into 12 balls and press each into a 3-inch (7.5 cm) disc about 1/4 inch (6 mm) thick. Heat the frying oil to 365°F (185°C) in a deep skillet. Fry the discs in batches, turning once, until puffed, golden and crisp, 1 to 2 minutes per side; drain on paper towels.
Top each warm salbute with shredded turkey, cabbage, pickled onion, avocado, tomato and cilantro. Spoon over habanero salsa and serve with lime wedges.
Regional variants
In Yucatán, salbutes are also topped with cochinita pibil or shredded chicken, and the salsa may be served on the side for diners to add heat.
Cook's notes
- If the masa dough cracks when pressed, work in water a tablespoon at a time until smooth.
- Keep the frying oil at 365°F (185°C); too cool and the salbutes will not puff, too hot and they brown before crisping.
- For less heat, seed the habanero before blending the salsa.
Serve with
Serve with extra habanero salsa, lime wedges and a cold beer or agua fresca.
Make ahead and storage
Cook and shred the turkey up to 2 days ahead and refrigerate; fry the salbutes just before serving and reheat the turkey with a splash of broth.
