Yucatecan salbutes are sold in the market where various flavors are tasted, such as black stuffing, turkey or oriental pickle. The Yucatecans eat them frequently as lunch accompanied by a good cup of hot bird broth.
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Ingredients30 portions
Preparation
The dough is stirred very well with the flour and salt and medium-sized tortillas are made by hand or in the press, not very thin.
They are frying in hot butter. The salbutes should be inflated at the time of frying.
When fried, drain on absorbent paper and put on top the lettuce, chicken, onion and some slices of tomato.
They are served accompanied by habanero chili ground with vinegar or sour orange so that everyone can serve themselves to taste.
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