Yucatan Crispy Turkey Masa Puffs

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These golden, puffy masa rounds are a beloved Yucatecan street snack, topped with achiote-braised shredded turkey and a colorful crown of crisp lettuce, avocado, tomato, and tangy pickled onion. A splash of fresh habanero salsa brings the signature citrusy heat of the peninsula's bright cuisine.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 26 gFat
• 6 gSaturated Fat
• 46 gCarbs
• 7 gFiber
• 5 gSugar
• 32 gProtein
• 720 mgSodium
• 780 mgPotassium
• 140 mgCalcium
• 5 mgIron
• 20 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the masa dough

• 2 cups masa harina
• 1 1/2 cups warm water
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 2 tablespoons melted lard or vegetable shortening

For the achiote turkey

• 1 1/2 lbs boneless turkey thigh
• 3 tablespoons achiote paste (recado rojo)
• 1/4 cup sour orange juice, or 3 tbsp orange plus 1 tbsp lime
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon black pepper
• 1 cup turkey or chicken broth

For frying and topping

• 1 1/2 cups vegetable oil, for frying
• 2 cups finely shredded iceberg lettuce
• 1 large ripe avocado, sliced
• 1 medium tomato, diced
• 1/2 cup pickled red onion rings
• 1 habanero chile, minced
• Lime wedges, for serving
• Sea salt, to taste

Directions

1. Mix masa harina, warm water, baking powder, salt, and melted lard in a bowl until a soft, pliable dough forms; cover and let rest 15 minutes.
2. Meanwhile, whisk achiote paste, sour orange juice, garlic, cumin, oregano, pepper, and broth. Coat the turkey thighs and marinate 15 to 20 minutes.
3. Heat 2 tablespoons lard in a heavy pot over medium heat. Sear the turkey on both sides until lightly browned, then pour in the marinade, cover, and simmer 25 to 30 minutes until fork-tender.
4. Transfer the turkey to a plate, let cool briefly, and shred with two forks. Strain the cooking liquid and toss the meat with 2 tablespoons of it to keep it moist.
5. Divide the rested masa into 12 equal balls, about 1 1/2 oz each. Press each ball between two sheets of plastic into a 3-inch thick round, keeping the edges slightly raised so it puffs in the center.
6. Heat the frying oil to 350°F. Fry the masa rounds in batches for 2 to 3 minutes per side, pressing gently with a slotted spoon so they puff up; drain on paper towels and sprinkle with salt.
7. Place 3 warm masa puffs on each plate and top generously with the shredded achiote turkey.
8. Pile on shredded lettuce, avocado slices, diced tomato, and pickled red onion, then finish with minced habanero and a squeeze of fresh lime juice.

Cook’s Notes

• Use fresh masa from a tortilleria when possible for the most authentic texture and flavor.
• If you cannot find sour oranges, mix equal parts fresh orange juice and lime juice for a similar tang.
• Fry just until the puffs are golden and crisp; overcooking makes them tough and dry.
• Wear gloves when handling habaneros and keep them well away from your eyes.
• Assemble the salbutes right before serving so the masa puffs stay warm and crisp under the toppings.

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