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
BELIZEAN STYLE SALBUTES
Make and share this Belizean Style Salbutes recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To a small frying pan over high heat, add 1 inches of vegetable oil and heat to 375 degrees F. Fry tortillas, one at a time, until golden and crispy. Drain on paper towels.
- Heat olive oil in a large frying pan over high heat. Add sliced onion and 1/4 teaspoons salt. Cook, stirring, until onions are soft, about 4 minutes. Add oregano and cook until fragrant, about 1 minute. Add chicken and broth. Bring to a boil, lower heat to a steady simmer, and cook, partially covered, for 10 minutes to let flavors blend.
- Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 teaspoons salt. Set aside.
- To assemble: Divide turkey-onion mixture among the 8 tortillas, then top each with avocado, cabbage. Serve with serrano-citrus sauce.
Nutrition Facts : Calories 346.5, Fat 16.6, SaturatedFat 3, Cholesterol 52.5, Sodium 268, Carbohydrate 27.8, Fiber 4.4, Sugar 3.6, Protein 22.4
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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YUCATECAN TOSTADAS (SALBUTES) RECIPE -SUNSET MAGAZINE
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- 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.
- 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.
- 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.
- Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 tsp. salt. Set aside.
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