Salbutes

🧂 Ingredients

• 500 g Fresh corn masa(Ensure it's pliable and moist. If too dry, knead in a tablespoon of water at a time.)
• generous amount for frying Lard or neutral oil (like canola or vegetable)(Enough to reach about 1-inch depth in your frying pan.)
• 300 g Cooked turkey or chicken(Shredded. Can be leftover roasted turkey or chicken, or poached and then shredded.)
• 1 cup Iceberg or romaine lettuce(Finely shredded.)
• 2 Tomatoes(Medium, thinly sliced or diced.)
• 1/2 cup Pickled red onions(Thinly sliced. You can buy these pre-made or make your own by soaking thinly sliced red onions in lime juice or vinegar with a pinch of salt and sugar for at least 30 minutes.)
• 1 Avocado(Ripe, thinly sliced or diced.)
• to taste Salt

👨‍🍳 Instructions

1. 1

   Prepare the tortillas: Divide the masa into 12 equal portions. Roll each portion into a ball and flatten it into a disc about 6 inches in diameter and 1/8-inch thick. You can use a tortilla press lined with plastic wrap or a rolling pin. Ensure the edges are not too thin, as this can prevent puffing. Lightly salt the masa dough before forming tortillas if desired.

   ⏱️ 20 minutes
2. 2

   Heat the frying fat: Pour lard or oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat until it reaches approximately 180-190°C (350-375°F). A small piece of masa should sizzle vigorously when dropped in.

   ⏱️ 5 minutes
3. 3

   Fry the tortillas: Carefully slide one or two tortillas into the hot fat, ensuring not to overcrowd the pan. Using tongs, gently press down on the center of the tortilla. It should begin to puff up. Flip the tortilla once it's golden brown and puffed, and fry the other side until golden and crisp, about 1-2 minutes per side. The goal is for it to puff significantly. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortillas.

   ⏱️ 15 minutes
4. 4

   Assemble the salbutes: Arrange the puffed tortillas on a platter. Generously top each with shredded turkey or chicken, followed by a layer of shredded lettuce, and then the sliced tomatoes.

   ⏱️ 5 minutes
5. 5

   Garnish and serve: Finish each salbute with a scattering of pickled red onions and slices or cubes of avocado. Serve immediately to enjoy their crisp texture.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to salbutes puffing is the thickness of the tortilla and the correct oil temperature. If they don't puff, the oil might be too cool or the tortillas too thin.
• ✓Salbutes are meant to be light and crispy, unlike panuchos which are stuffed with refried beans before frying.
• ✓For the best texture, serve and eat the salbutes immediately after they are assembled. They lose their crispness quickly.
• ✓Pickled red onions add a crucial tangy and slightly sweet counterpoint to the richness of the toppings.

🔄 Variations

• Substitute shredded turkey or chicken with shredded cochinita pibil (slow-roasted pork).
• Add a drizzle of your favorite Mexican hot sauce, such as habanero salsa, for a spicy kick.
• Top with crumbled queso fresco or cotija cheese for added flavor.

🥗 Nutrition

Per serving