Yucatecan Salbutes with Black Beans | Mexican Street Food
(0)
20 min
Quick
Sezamo
Salbutes delicioase din aluat fraged de porumb, prăjite rapid până se umflă și devin aurii, unse generos cu o pastă cremoasă de fasole neagră și completate cu brânză telemea, smântână fină și ceapă roșie marinată cu lime. Un preparat stradal autentic din Peninsula Yucatán!
Preparation method
Dough and filling preparation
Thinly slice the red onion and place it in a small bowl with the squeezed juice of 1 lime and a pinch of salt. Leave it to marinate for 15 minutes to become crisp and slightly tangy.
Finely chop the yellow onion and crush the 2 cloves of garlic. Heat 1 tablespoon of sunflower oil in a pan, sauté the onion and garlic until translucent, then add the drained black beans and 1 teaspoon of ground cumin. Cook for 5 minutes, mashing the beans with a spatula or fork until you get a flavorful, thick paste. Season with salt to taste.
In a large bowl, mix the corn flour with the white wheat flour and 1 teaspoon of fine table salt. Gradually pour in about 180-200 ml of lukewarm water and knead for 2-3 minutes until you get a soft, elastic dough that does not stick to your hands. Divide the dough into 8 equal balls.
Chef's tip
For the salbutes to puff up perfectly during frying, the oil must be well heated, and continuously spooning hot oil over the dough disc helps create the characteristic air pocket.
If you want an authentic Yucatecan spicy kick, you can add a few thin slices of habanero or jalapeño pepper to the red onion marinade.
27 min
Under an hour
