Salbutes

Mix orange juice with the achiote and marinate the meat in it for 1 hour. Then roast the meat in a pan, then shred it and set aside. Slice the onion and tomato. Wash the lettuce and cut it into fine strips.
Put the flour and salt in a bowl. Then add the warm water little by little, stirring constantly. Knead the dough with your hands until it is smooth and does not stick to your fingers. Then cover with a damp cloth and let rest for 15 minutes.
Then form medium sized round patties from the dough; do this by placing a ball of dough between two pieces of plastic wrap and rolling it out with a rolling pin or flattening it with a tortilla press. It is important not to make the patties too flat, they should be a little thicker than normal tortillas.
Now heat the oil well and deep fry the patties in it until they are golden brown, remove from the oil and place on absorbent paper to let excess oil drip off.
Finally, top each patty with some shredded chicken, lettuce, a slice of tomato, pickled onions and avocado. Serve with the pickled habanero chiles.
Additional tip:
Salbutes are served with a habanero chili sauce prepared with vinegar or sour orange, allowing each guest to help themselves as they prefer. They can also be filled with cochinita pibil, "relleno negro "** (black stuffing) or pickled chicken.
**Relleno Negro is a dish from Yucatán, Mexico, based on turkey, pork and mixed chilies.