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Puffy fried tortillas topped with shredded turkey or chicken, pickled onion, and avocado from Yucatán. A lighter, protein-rich antojito perfect for family gatherings with fresh, tangy toppings.
Make pickled onions: Combine thinly sliced red onion, white vinegar, 1 tsp salt, sugar, oregano, and black pepper in a bowl. Let marinate for at least 30 minutes at room temperature.
Prepare dough: Mix masa harina with warm water and 1 tsp salt until a smooth dough forms. Rest for 10 minutes to fully hydrate.
Shape tortillas: Divide dough into 12 balls, then flatten each into a 4-inch tortilla with a tortilla press or by hand, keeping unused dough covered with a damp towel to prevent drying.
Heat oil: In a heavy skillet, add canola oil to 1-inch depth and heat to 350°F (medium-high heat). Test by dropping a bit of dough—when it sizzles immediately, oil is ready.
Fry tortillas: Fry each tortilla for about 1 minute per side, gently pressing with a spoon until it puffs. Remove while still lightly golden, let excess oil drain on paper towels.
Assemble salbutes: Top each puffy fried tortilla with shredded turkey or chicken, a generous amount of pickled onion, and sliced avocado. Serve immediately while warm.
