Salbutes, a Yucatecan Tortilla

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“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.”

Ingredients Nutrition


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

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