Yucatecan Salbutes with Black Turkey Filling

Adriana Elizabeth Alvarez Ruiz
I saw this recipe from some relatives of my grandmother who live in Kanasin. It is simply delicious thanks to the golden salbutes and the spiciness of the black recado, which is the star of this dish. Here in Mérida, it is very common to have this dish for breakfast on Sundays or on special occasions accompanied by a local fresh orange drink. What I like about this dish is its versatility, as it is typical to eat it as a meal, in tacos, salbutes, and tortas. I hope you enjoy it! Regards.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 100 grams achiote seasoning, black
  • 1/2 kilos turkey
  • 1/2 kilos ground pork
  • 1 tomatillo, large roasted
  • 1 onion, large roasted
  • 1 garlic, roasted
  • 5 eggs, boiled and peeled
  • 1 Habanero chile, chopped
  • 1/2 kilos masa dough
  • 1 cup vegetable oil
  • salt, to taste
  • 100 grams flour
Preparation
15 mins
1h
Medium
  • Cook the turkey, seasoning to taste, separate the pieces, and continue boiling the broth, adding the black recado and stirring until completely dissolved. *Reserve a pinch of black recado for step two*
  • Dissolve the pinch of recado and mix it perfectly with the ground meat to form medium-sized meatballs, placing a whole boiled egg in the center. Add them to the boiling broth, remove them once cooked, and set aside.
  • Add the roasted tomato, onion, and garlic to the broth. Place the turkey pieces in the broth for a final boil. Set the broth aside in one container and the meat pieces in another.
  • Mix the flour and salt perfectly into the corn dough and make small balls.
  • Using a clean plastic bag, make two squares (which will help prevent the dough from sticking in the tortilla maker) and place a ball of dough between the two nylon layers to form the tortilla. Repeat this step until the dough runs out, and set them aside on a clean cloth napkin.
  • Put the oil in a skillet and wait until it is hot. Start frying the tortillas until they are golden. Remove them and drain the excess oil.
  • Shred the turkey meat and cut the meatballs into thin slices. Arrange it on the salbute (fried tortilla). Finally, to accompany, garnish with the filling broth.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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