Salbutes are a staple street food in most of the Yucatán and many a roadside cocina economida lets you choose your favorite toppings — shredded chicken turkey or pork, avocado, onion, tomato, cheese, cabbage or lettuce, with an array of salsas ranging from pico de gallo to super picante. In my part of México the Sunday pastime is always baseball, but I miss the hot dogs with mustard and kraut — although ferments are in the Mexican tradition, you’ll never see sauerkraut here.
That prompted me to come up with my own picnic basket of what I can call Beisbal Salbutes. Total Time: 15 minutes, not including the kraut. Makes 2–3 servings (12 salbutes).
- 12 fresh (4 in.) corn tortillas (even though they cost a peso per kilo more, I like the handmade ones)
- 2 frankfurters
- 1/4 lb Queso Oaxaca, shredded
- 1/2 red onion, thinly sliced
- 1/4 green or red cabbage — about 1 1/2 cups shredded
- 1/4 habanero, seeded and minced
- 1 small avocado, sliced
- 1 small tomato, sliced
- 2 tablespoons salt
- 1 tablespoon coconut oil
- 2 tablespoons lime juice
- 1 sprig of cilantro
- your favorite brand of mustard
Wash your hands, this is hand work. Slice to short slivers 1/4 red onion and in a bowl mix that with your shredded cabbage and 2 Tbsp. salt. Grab a handful, squeeze and mix, repeat. Keep doing this until the juices begin to creep up the bowl towards the surface of your kraut. Add more salt if needed, but not too much! Set aside to marinate at least 30 minutes at room temperature and then do it again — grab a handful, squeeze and mix, repeat. Now cover the bowl or put it into a container with a lid. I like to leave it at room temperature for the first day or two, testing it. Ideally the liquid should cover the kraut. No vinegar or water required. Taste. When is seems done, refrigerate until needed.
Step 2: Making Salbutes
Place a skillet or griddle over high heat, add 1 Tbsp coconut oil and heat until the pan smokes. Slice 2 frankfurters lengthwise and then divide each into three sections, 12 parts in all. Drop those into the hot oil. They should sizzle and spit.
Remove the franks and drain. Fry tortillas on one side until they puff up or begin to turn golden. While your franks and tortillas are frying, slice your tomatoes, avocado, cheese, and habanero.
Turn the tortillas to the other side and lay on cheese, franks, tomatoes, avocado and habanero or other ingredients (I tossed in some leftover fried rice and corn from the fridge).
Step 3: Serve
Remove the finished salbutes and plate them or arrange them safely in your picnic basket. Garnish with mustard, sauerkraut, lime juice and cilantro. Serve with cold beer. Play ball!