Yucatecan Tostadas (Salbutes)

Yucatecan Tostadas (Salbutes)
Photo by Annabelle Breakey

Ingredients

  • 1 medium white or yellow onion, halved and thinly sliced
  • About 1 ½ cups shredded green and/or red cabbage
  • 1 tablespoon orange juice
  • 1 red onion, halved and thinly sliced
  • ½ teaspoon oregano
  • 3 tablespoons olive oil
  • 2 cups shredded cooked turkey
  • + 25 more ingredients
    • 1 cup distilled white vinegar
    • 2 cups shredded cooked turkey
    • ¼ teaspoon freshly ground black pepper
    • Vegetable oil for frying
    • 1 cup chicken broth
    • Vegetable oil for frying
    • 2 serrano chiles, seeded and minced
    • 2 serrano chiles, seeded and minced
    • ½ teaspoon oregano
    • 1 red onion, halved and thinly sliced
    • 1 cup chicken broth
    • 1 teaspoon salt
    • 1 cup distilled white vinegar
    • ¼ teaspoon freshly ground black pepper
    • 1 avocado, sliced
    • 1 avocado, sliced
    • 2 tablespoons lime juice
    • 1 tablespoon orange juice
    • 8 corn tortillas (4 in. or 6 in.)
    • 2 tablespoons lime juice
    • 8 corn tortillas (4 in. or 6 in.)
    • About 1 ½ cups shredded green and/or red cabbage
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • 1 medium white or yellow onion, halved and thinly sliced

1. In a small pan over high heat, cover red onion with cold water and bring to a boil. Remove from heat and drain. Put red onion in a small bowl with vinegar, 1/2 tsp. salt, and pepper. Set aside to marinate at least 30 minutes at room temperature or up to 1 week covered and refrigerated. 2. To a...

View full recipe at My Recipes

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