Salbutes are are everywhere in the Yucatán region of Mexico. These crisp little handheld turkey tostadas are topped with avocado, pickled onions, and cabbage. They are a great way to use leftover turkey, but are delicious enough to make from scratch, too.
Use small (4- or 6-inch) corn tortillas, since salutes are best when you can pick them up and eat them. Serve them for lunch or as a crisp and palate-refreshing snack after Thanksgiving. The sauce is hot, but nowhere near as hot as the version served in the Yucatan. To get an authentic mouth-burning heat use 1 habanero chile in place of the 2 serranos.
Note: If you prefer not to fry, skip Step 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 Salbutes
- 1 small red onion, halved and thinly sliced
- 3/4 cup distilled white vinegar
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Vegetable oil for frying (optional)
- 8 corn tortillas (4 or 6 inch wide)
- 3 Tbsp. olive oil
- 1 medium white or yellow onion, halved and thinly sliced
- 1/2 tsp. oregano
- 2 cups shredded cooked turkey
- 1 cup chicken broth or turkey broth
- 2 serrano chiles, seeded and minced
- 2 Tbsp. lime juice
- 1 Tbsp. orange juice
- 1 avocado, sliced
- 1 1/2 cups shredded green and/or red cabbage
- Put red onion in a small bowl with vinegar, 1/2 tsp. of the salt, and pepper. Set aside to marinate at least 30 minutes at room temperature or up to 1 week covered and chilled.
- In a small frying pan over high heat, add about an inch of vegetable oil and heat to 375°F. Fry tortillas, one at a time, until golden and crispy, about 30 seconds per side. Drain on cooling racks or layers of paper towels. Alternatively,
- Heat olive oil in a large frying pan over high heat. Add sliced white or yellow onion and 1/4 tsp. of the salt. Cook, stirring, until onions are soft, about 4 minutes. Add oregano and cook until fragrant, about 1 minute. Add turkey and broth. Bring to a boil, lower heat to a steady simmer, and cook, partially covered, for 10 minutes to let flavors blend.
- Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 tsp. salt. Set aside. If you didn't fry the tortillas, warm them up over a direct flame (as on a gas stove) or wrap them in a clean towel and microwave them for 30 seconds or until hot.
- To assemble: Divide turkey-onion mixture among the 8 tortillas, then top each with avocado, cabbage, and a few drained pickled red onions each. Serve with chile-citrus sauce and let each diner add it themselves.