History

Salbutes share roots with panuchos in early-1900s Yucatán market cookery. Where panuchos hide refried beans inside, salbutes are open-faced and lighter, sold as a quick breakfast or street snack at peninsula markets.

Common allergens: Gluten, Turkey

Make it at home

Yield Makes 10 salbutesHands-on 30 minTotal 1 hrDifficulty Easy

Ingredients

  • 350g masa harina
  • 260 ml warm water
  • Pinch of salt
  • 300g cooked shredded turkey or chicken
  • 1 cup shredded iceberg lettuce
  • 1 tomato, diced
  • 1 avocado, sliced
  • 1 small red onion pickled in lime juice and vinegar
  • Habanero salsa to serve
  • Lard or neutral oil for frying

Method

  1. Mix masa harina with warm water and salt; rest 15 minutes.
  2. Form 10 balls and press each into a 9cm tortilla.
  3. Heat 1cm of lard or oil to 180°C in a heavy pan.
  4. Fry each tortilla 60-90 seconds per side until puffed and lightly golden.
  5. Drain on paper towels.
  6. Top each immediately with shredded turkey, lettuce, tomato, avocado and pickled red onion.
  7. Serve with habanero salsa on the side.

Tip from the editors. If you can't find lard, a neutral oil works fine; the puff comes from the moisture in the masa, not the fat.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat salbutes

Salbutes in Mérida

More cities are in research. Want salbutes covered somewhere specific? Tell us where you want to eat.

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