Salbutes y Panuches

Jacquelynn Sokol

These are traditional Yucatecan appetizers.

8 handmade tortillas (use instant corn masa flour “Maseca”)

1 can refried black beans (omit this part for Salbutes)

1 turkey breast or whatever leftover turkey you have

1 c. pickled red onion

1 tomato

1 c. cabbage

1 avocado

1 packet sazon achiote con cilantro

To pickle the onion first cut the red onion in slices. Soak in boiling water for 20 seconds and then rinse in cold water immediately. Marinate the onion in naranja agria (sour orange) juice or in 1 grapefruit, 1 orange, 1 lime juice. Pickle for at least an hour. Best served at room temperature. The key to this recipe is the pickled onion.

Make your homemade tortillas according to the instructions on the instant corn masa flour package. While they are still hot poke a hole with your knife 1/2 inch away from the edge and make a pocket in the tortilla. Fill the pocket with refried black beans then fry in a pot with just an inch of hot oil. Fry until golden brown. Top with warm, shredded turkey seasoned with achiote, cabbage, a slice of tomato, avocado and lots of the onion.