A Salbute is a deep-fried tortilla dish topped with chicken or turkey, tomatoes, lettuce, avo and a salsa made with pickled red onion and habanero chilies. Salbutes originate from the Yucatan peninsula with Mayan flavours.
INGREDIENTS:
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- 1 red onion, sliced
- 2 TBS sliced habanero chillies and brine
- 1 tsp Epazote
- 1 tsp bay leaves, crushed
- 1 tsp Oregano
- Salt & Pepper to taste
- 2 cups Masa Harina
- 2 cups water
- 1 cup lard or vegetable oil
- 2 tomatoes, chopped
- 1 chicken breast, cooked and shedded
- 1 cup lettuce, finally sliced
- 3 avos, sliced
DIRECTIONS:
- Combine the onion and chillies with the vinegar, epazote, oregano, bay leaves, salt and pepper. Leave to rest.
- In a large bowl, mix the Masa Harina with the water, 1 tsp salt and 3 TBS of the lard or oil. Knead with your hands until a soft but not sticky dough is achieved.
- Divide the dough into balls of aprox 25 grs (the size of a golf ball). Set aside.
- In a small skillet, heat the lard or oil. Using a tortilla press, make the tortillas (not too thin) one at a time and fry in the hot oil. Arrange on a plate.
- Top each tortilla with the chicken, lettuce, tomato, avo and finish with a splash of the chilli mixture.
Buen Provecho!
