Mexican · Yucatán · appetizer

Salbutes de Pavo con Cebolla Morada Encurtida

Name: Salbutes de Pavo con Cebolla Morada Encurtida
Prep time: 51 min
Total time: 1 h 36 min
Cuisine: Mexican · Yucatán
Ingredients: masa harina — 500 g; pork lard — 27 g; salt — 5 g; lard — 460 g; turkey meat — 500 g; dried mexican oregano — 1 g; ground allspice — 3 g; red onion — 220 g; sour orange juice — 150 g; habanero chile — 100 g; avocado — 200 g; cabbage — 150 g; tomatoes — 250 g

Salbutes de Pavo con Cebolla Morada Encurtida reads richness 5.8, heat 4.4 and sourness 4.3 on Palate's 0–10 flavor X-ray — a Mexican · Yucatán appetizer, about 1 hr 36 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.1 / 10
Sweet & Fruity — 2.8 / 10
Sour & Bright — 5.4 / 10
Bitter & Earthy — 1.9 / 10
Rich & Fat — 6.1 / 10
Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Richness 5.8 · Heat 4.4 · Sourness 4.3 · Salinity 3.7 · Citrus 3.6 · Umami 2.7 · Fruity 2.3 · Allium 1.9 · Earthy 1.7 · Sweetness 1.7 · Warm Spice 1.4 · Bitterness 1.2 · Herbaceous 1.1 · Floral 1.0 · Nutty 0.9 · Funk & Ferment 0.8

What's in it (13)

masa harina — 500 g
pork lard — 27 g
salt — 5 g
lard — 460 g
turkey meat — 500 g
dried mexican oregano — 1 g
ground allspice — 3 g
red onion — 220 g
sour orange juice — 150 g
habanero chile — 100 g
avocado — 200 g
cabbage — 150 g
tomatoes — 250 g

Time & effort: about 1 hr 36 min (51 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 167.1 kcal, 7.2 g protein, 6.4 g fat, 20.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

A salbut is the puffed one and a panucho is the bean-stuffed one; cooks in Mérida will correct you on this. This is the salbut: soft, blistered and pillowy, never crisp.
Knead the soft lard and salt into the masa 3 minutes until it is supple and slightly tacky. If it cracks at the edges when you flatten a ball, work in a spoonful of warm water.
Press into 10 cm rounds about 4 mm thick and slide them one at a time into lard at 190°C. Spoon hot fat over the top and the salbut will balloon within 20 seconds; fry 2 minutes in all, until it is pale gold and puffed, then drain. Do not let it go crisp — a crisp salbut is a tostada and a mistake.
Poach the turkey thigh with the oregano and allspice for 40 minutes, then shred it and moisten it with a little of its broth.
Pack the red onion with the habanero into the sour orange with a pinch of salt and leave it 45 minutes, until it is bright pink and softened.
Top each salbut with turkey, then cabbage, tomato, avocado and a tangle of the pink onion, and eat them immediately, standing over the pan.
Substitutions: neutral oil can stand in for the lard; 120 ml white vinegar plus 30 ml lime juice can stand in for the sour orange juice.

Dishes with a similar flavor shape

Cochinita Pibil en Hoja de Plátano — Mexican · Yucatán
Poc Chuc — Mexican · Yucatán
Picadas Veracruzanas — Mexican · Veracruz
Frango a Zambeziana — Mozambican
Sopa de Lima Yucateca — Mexican · Yucatán

Keep reading: what richness, heat, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.