Yucatecan Tostadas (Salbutes)

Ingredients

• 1  avocado sliced
• 0.3 teaspoon pepper black freshly ground
• 1.5 cups and/or cabbage shredded green red
• 1 cup chicken broth 
• 8  corn tortillas (4 in. or 6 in.)
• 2 tablespoons juice of lime 
• 3 tablespoons olive oil 
• 1 tablespoon orange juice 
• 0.5 teaspoon oregano 
• 1  onion red halved thinly sliced
• 1 teaspoon salt 
• 2  serrano chiles minced seeded
• 2 cups turkey shredded cooked
• 4 servings vegetable oil for frying
• 1 cup distilled vinegar white
• 1 medium onion white yellow halved thinly sliced

Equipment

• bowl
• frying pan
• paper towels

Directions

1. In a small pan over high heat, cover red onion with cold water and bring to a boil.
2. 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.
3. To a small frying pan over high heat, add 1 in. of vegetable oil and heat to 37
4. Fry tortillas, one at a time, until golden and crispy.
5. Drain on paper towels.
6. Heat olive oil in a large frying pan over high heat.
7. Add sliced white or yellow onion and 1/4 tsp. salt. Cook, stirring, until onions are soft, about 4 minutes.
8. Add oregano and cook until fragrant, about 1 minute.
9. Add turkey and broth. Bring to a boil, lower heat to a steady simmer, and cook, partially covered, for 10 minutes to let flavors blend.
10. Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 tsp. salt. Set aside.
11. To assemble: Divide turkey-onion mixture among the 8 tortillas, then top each with avocado, cabbage, and drained pickled red onion (you will have extra onion; see Notes).
12. Serve with serrano-citrus sauce.