Salbutes, a Yucatecan Tortilla
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
12
ingredients
-
Tortilla Ingredients
- 2 1⁄4 cups masa harina
- 4 tablespoons flour, all purpose
- 1⁄2 teaspoon salt
- 1 1⁄2 cups warm water
- corn oil (for frying)
-
Pickled Red Onions
- 2 red onions, peeled and thinly sliced
- 1⁄2 cup lime juice
- 1⁄2 teaspoon oregano, dried
- salt and pepper, to taste
-
Toppings
- 1 cup cabbage, shredded (or lettuce)
- 1 tablespoon lime juice
- 2 tomatoes, sliced
- 1 avocado, sliced
directions
- 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.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.