Yucatecan Fried Turkey Masa Cups

Step 1

In a medium pot, place 1 pound boneless skinless turkey breast, add the halved yellow onion, 1 bay leaf, and 1 teaspoon kosher salt. Cover with cold water (about 6 cups) and set over medium-high heat. Bring to a gentle boil — you'll see steady bubbles breaking the surface. Reduce heat to medium-low and simmer for 18-20 minutes, until the turkey is cooked through and no longer pink at the thickest part. Remove the turkey with a slotted spoon, let it cool on a cutting board for 5 minutes, then shred it into bite-sized pieces with two forks. You should have about 2 cups of shredded turkey.

Step 2

In a small bowl, combine 0.5 cup Mexican crema or sour cream, 2 tablespoons fresh lime juice, and 0.25 cup chopped fresh cilantro. Whisk until smooth, then taste and adjust salt as needed. Set the crema aside.

Step 3

In a medium bowl, combine 1.5 cups masa harina and 0.75 teaspoon kosher salt. Gradually add 1 cup warm water, stirring with a wooden spoon until a soft, pliable dough forms — it should feel like soft Play-Doh, not sticky or dry. If it's too dry, add 1 tablespoon more water at a time. Let the dough rest for 5 minutes to fully hydrate.

Step 4

Tear off a piece of dough about the size of a golf ball (roughly 2 tablespoons) and roll it between your palms into a smooth ball. Set it on a piece of plastic wrap or a small plate. Repeat with the remaining dough — you should have about 12 balls. Keep any unused dough covered with a damp towel so it doesn't dry out.

Step 5

Set a deep 12-inch skillet or Dutch oven over medium-high heat and add 3 cups vegetable oil. Preheat the oil to 375°F on an instant-read thermometer — it should shimmer and smell hot but not smoke. If you don't have a thermometer, drop a tiny pinch of dough into the oil; it should sizzle immediately and float to the surface within 2 seconds.

Step 6

Working in batches to avoid crowding, carefully place 3-4 dough balls into the hot oil using a spider strainer or slotted spoon. Fry for about 1 minute until the bottoms are golden and crispy. Flip each one gently with a fish spatula and fry for another 30-40 seconds. The dough should be golden brown, not dark. Remove to a paper towel-lined plate and let cool for 30 seconds.

Step 7

While still warm and pliable, use your thumb to gently press the center of each fried masa ball to create a shallow cup, leaving about a 1/4-inch-thick base. Be gentle — if the cup cracks, you can still use it. Let the cups cool completely so they crisp up, about 2 minutes.

Step 8

Just before serving, spoon about 2 tablespoons of shredded turkey into each masa cup. Top with a small dollop of the cilantro crema, then layer on some shredded red cabbage, diced tomato, sliced radish, and a thin slice of habanero pepper for heat. Finish with a squeeze of fresh lime and a pinch of fresh cilantro. Serve immediately while the cups are still warm and crispy.