Salbutes

Delight in the vibrant flavors of Belize with Salbutes, a beloved street food that's perfect for casual gatherings. Imagine crispy, puffed corn tortillas topped with juicy shredded chicken and tangy pickled onions, all finished with fresh tomato and creamy avocado. This recipe brings the warmth and spirit of Belizean cuisine to your table, offering an appetizer that's both simple and flavorful.

Ingredients

🌽 1.5-2 cups of masa dough made from ground corn
💧 4 tablespoons of water for diluting recado
🧂 1-2 teaspoons of recado brick-red paste for color and flavor
🍗 2 pieces of boneless chicken breast
🧂 Salt
🌶️ Black pepper
🌿 1/2 teaspoon of cumin powder
🌿 1-2 teaspoons of dried oregano
🧅 1 medium red onion sliced thinly
🥃 1-2 tablespoons of vinegar
🌶️ 1-2 tablespoons of sliced jalapeño peppers
🫒 2-3 tablespoons of olive oil for searing and sautéing
🥘 2-3 cups of cooking oil for deep frying
🍅 Fresh tomato wedges as topping
🥑 Avocado slices as topping

Instructions

1- Prepare Masa Dough:

• Begin by diluting recado with water in a small bowl.
• Gradually incorporate the diluted recado into the masa dough using your hands, mixing thoroughly until it forms a smooth ball.
• Divide the dough into tablespoon-sized balls for pressing.

2- Press Salbutes:

• Position a masa ball between two plastic sheets on the tortilla press and gently press to form thin discs.
• Adjust any dough that sticks by adding more masa.

3- Cook the Chicken:

• Season chicken breasts with salt, black pepper, cumin, and oregano.
• Heat olive oil over medium-high heat in a frying pan (Calphalon stainless steel preferred).
• Sear the chicken until browned on both sides, then let cool before shredding.

4- Pickle the Onions:

• In the same frying pan, add red onions and deglaze with vinegar, capturing the flavorful chicken bits.
• Season with salt, black pepper, and a generous amount of oregano. Add jalapeño slices and sauté until tender.

5- Fry the Salbutes:

• Heat cooking oil in a deep pot over high heat.
• Fry pressed masa discs until they puff and turn golden, then drain on paper towels.

6- Assemble Salbutes:

• Shred the cooled chicken and place on each fried tortilla.
• Top with sautéed onions, jalapeños, tomato wedges, and avocado slices.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4-6
Calories: Approximately 220 per serving
Proteins: 12g
Fats: 10g
Carbohydrates: 15g
Equipment: 🍴 Mixing bowls of various sizes, 🔪 chef's knife, 🍳 Calphalon frying pan, 📏 tortilla press, 🥄 spoon, 🥢 tongs, 🥘 deep fry pot (stainless steel), 🍽️ white rectangular serving plate, 🧻 paper towels

Cooking Tips:

• Gradually add liquid to masa for perfect dough texture.
• Use vinegar to deglaze the pan and absorb flavor.
• Ensure masa dough is the right consistency to puff up when fried.

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Salbutes

Posted by Waivio guest: @waivio_hivecooking