Salbutes

Dive into the vibrant flavors of the Yucatan Peninsula with this classic Salbutes recipe, a beloved Mexican street food. These crispy, fried corn tortillas are topped with savory shredded chicken and a colorful array of fresh garnishes, offering a delightful combination of textures and tastes perfect as an appetizer or a casual outdoor meal.

Ingredients

For the Masa:
🌽 500g nixtamalized corn masa
🧂 1 tablespoon salt
🌽 150g Maseca corn flour
🌾 50g wheat flour
💧 Water, as needed

For the Pickled Chicken:
🐔 1 whole chicken
🍊 4 sour oranges
🧄 1 head of garlic
🌶️ 3 Chiles Xcat-ik or Chile Güero
🌿 1 tablespoon dried oregano
⚫ 1 tablespoon pepper
🌿 6 bay leaves
🌿 1 teaspoon cumin powder

For the Garnishes:
🌿 1 head romaine lettuce
🥒 1 cucumber
🍅 2 tomatoes
🔥 Habanero sauce (optional)
🧅 2 red onions
🌿 1 tablespoon dried oregano
⚫ 1 tablespoon pepper
🧂 Salt

Instructions

1- Prepare the Chicken for Escabeche:

• Roast the garlic and chiles in a dry pan until charred.
• Place chicken pieces in a pot. Add the juice of 2 sour oranges, roasted garlic, chiles, and other spices.
• Cover chicken with water, season with salt, and cook until tender.
• Cool slightly and then shred the chicken, removing bones and skin.

2- Prepare the Masa for Salbutes:

• Mix corn masa, Maseca flour, wheat flour, and salt.
• Gradually add water and knead into a soft dough.
• Form small dough balls, press into tortillas using plastic in a tortilla press.

3- Fry the Salbutes:

• Heat oil in a pan. Fry each tortilla in hot oil until puffed and golden.
• Drain excess oil on paper towels.

4- Prepare the Pickled Onions:

• Slice onions thinly. Pour hot water over to soften, then drain.
• Add juice from remaining sour oranges, oregano, pepper, and salt. Mix well to marinate.

5- Prepare Fresh Garnishes:

• Wash and chop lettuce. Peel, deseed, and slice cucumber. Slice tomatoes.

6- Assemble the Salbutes:

• Layer lettuce, shredded chicken, cucumber, and tomatoes on fried salbutes.
• Top with pickled onions and add habanero sauce if desired.
• Serve immediately.

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8-10 salbutes
Equipment: Measuring spoons, Large stainless steel pot, possibly Royal Prestige, Metal slotted spoon, Chef's knife, Cast iron frying pan, Wooden cutting board, Tortilla press, generic "Hecho en Mexico", Metal tongs, Mixing bowls, unbranded, Small plastic juicer, Rustic ceramic plates

Cooking Tips

• Pressing Technique: Use plastic wrap to prevent dough from sticking.
• Frying for Puffiness: Spoon hot oil over the tortillas as they fry.
• Onion Softening: Soaking onions in hot water mellows their sharpness.

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Salbutes