Salbutes

Ingredients

• 500 g (4 cups)masa harina — mixed with 3 cups warm water into a soft dough
• 500 g (1 lb)shredded cooked chicken or turkey
• 2 cupspickled red onion
• 1/2 headromaine lettuce — shredded
• 2roma tomatoes — sliced
• 1avocado — sliced
• 1habanero chile — minced, for the brave
• 1/2 cupneutral oil — for frying
• 1 tspfine salt

Method

1. In a large mixing bowl, combine 500 g (4 cups) masa harina with 1 tsp fine salt. Gradually add warm water, a little at a time, kneading the mixture with your hands until the dough is soft and smooth. The dough should be pliable and not sticky, similar to the texture of playdough.
2. Divide the dough into golf ball-sized portions. Flatten each ball between your palms to form a disc about 4 inches in diameter and 1/4 inch thick. Use your fingers to gently press and create a slight border around the edge, forming a shallow pocket in the center.
3. Heat a comal or a large skillet over medium-high heat. If you prefer frying, heat 1/2 cup neutral oil in a frying pan until shimmering. Cook each masa disc on the hot comal or fry in the oil until the surface is speckled with golden brown spots and has set, about 1-2 minutes per side. The edges should be slightly crisp.
4. While the masa discs are still hot, top each with a generous amount of 500 g (1 lb) shredded cooked chicken or turkey. Ensure the meat is evenly distributed across the surface, filling the shallow pocket you created.
5. Slice 1/2 head of romaine lettuce into thin strips, and thinly slice 2 roma tomatoes and 1 avocado. Arrange the lettuce, tomato, and avocado slices over the meat on each salbute, adding a fresh and colorful layer.
6. Chop 1 habanero chile finely, removing seeds if you prefer less heat. Sprinkle a small amount of the chopped chile over each salbute for a spicy kick.
7. Top each salbute with a spoonful of pickled red onion, allowing the tangy flavor to complement the other toppings. Serve the salbutes immediately, while the masa is still warm and the toppings are fresh, inviting everyone to the table with their vibrant aroma.