Salbutes de Bistec Pibil con Cebolla Encurtida

Salbutes de Bistec Pibil con Cebolla Encurtida ingredients

• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1/2 cup water
• 1/2 tsp kosher salt
• 1/4 tsp dried oregano (preferably Mexican)
• 1/4 small, thinly sliced (op habanero pepper
• 1 lb, trimmed skirt steak or flap steak
• 2 tbsp achiote paste
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 2 cloves, minced garlic
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 cups masa harina
• 1.5 cups (approx.) warm water
• 1/2 tsp kosher salt
• 2 tbsp lard or vegetable shortening (melted)
• 3-4 cups, for frying vegetable oil
• 2 cups shredded green cabbage
• 1/2 cup crema mexicana or sour cream

How to make Salbutes de Bistec Pibil con Cebolla Encurtida

1. Prepare the pickled red onions: Combine the thinly sliced red onion, white vinegar, water, 1/2 tsp kosher salt, dried oregano, and optional habanero in a small heatproof bowl. Bring the mixture to a boil over medium-high heat, then immediately remove from heat and pour over the onions. Let steep for at least 30 minutes while you prepare the other components, stirring occasionally.
2. Marinate the achiote bistec: In a small bowl, crumble the 2 tbsp achiote paste and mix with 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 2 minced garlic cloves, 1/2 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper until a smooth paste forms. Slice the 1 lb skirt steak against the grain into thin strips (about 1/4 inch thick). Toss the steak strips with the achiote marinade until well coated. Let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
3. Prepare the masa for salbutes: In a large bowl, combine 2 cups masa harina and 1/2 tsp kosher salt. Gradually add 1.5 cups warm water and 2 tbsp melted lard or vegetable shortening, mixing until a soft, pliable dough forms. If the dough is too dry, add a little more water, 1 tablespoon at a time; if too sticky, add a little more masa harina. Knead for 3-5 minutes until smooth.
4. Form the salbutes: Divide the masa dough into 12 equal balls. Using a tortilla press lined with plastic wrap, press each ball into a thin 4-5 inch diameter tortilla. Alternatively, you can hand-press them between two pieces of plastic wrap.
5. Cook the achiote bistec: Heat 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until lightly browned and cooked through to your desired doneness. Remove the steak from the pan and set aside.
6. Fry the salbutes: Heat 3-4 cups vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350-360°F (175-180°C). Carefully add 2-3 tortillas at a time to the hot oil. Fry for 1-2 minutes per side, gently pressing down on the center with tongs to encourage puffing, until golden brown and puffed. Remove with a slotted spoon and transfer to a wire rack lined with paper towels to drain excess oil. The salbutes should be crispy on the outside and soft inside.
7. Assemble the salbutes: Spread a thin layer of crema mexicana or sour cream on the warm salbutes, if desired. Top each salbute with a generous amount of shredded green cabbage, then add a portion of the cooked achiote bistec.
8. Garnish and serve: Finish by topping with the pickled red onions (drained of excess liquid). Serve immediately with any additional habanero salsa on the side for an extra kick.

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