Monday, 26 May 2008
DescriptionThese fried, puffed-up tortillas are common throughout the Yucatan peninsula. Although usually served as an appetizer, we enjoyed ours as a lunch entree sprinkled with liberal doses of habanero hot sauce.
At a glance
For the Salbutes:
For the Garnish:
Combine the masa, flour, baking powder and salt. Add enough water to make a soft dough. Let the dough rest for 15 minutes.
Pinch off small amounts of the dough and roll into balls. With a rolling pin, roll the balls into small tortillas about 3 inches in diameter. Fry the tortillas on a hot griddle on both sides until the dough is dry but not brown.
Then fry the tortillas in hot oil for a minute or until both sides are brown and crisp. The tortillas should immediately puff-up in the oil. Carefully remove and drain. Top with garnish.