Salbutes, A Yucatecan Tortilla

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 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)
• 2 red onions, peeled and thinly sliced
• 1/2 cup lime juice
• 1/2 teaspoon oregano, dried
• salt and pepper, to taste
• 1 cup cabbage, shredded (or lettuce)
• 1 tablespoon lime juice
• 2 tomatoes, sliced
• 1 avocado, sliced

Recipe

• 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.