SnackAppetizerMain Course

Salbutes

Name: Salbutes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1.5 cup masa harina; 1.5 cup warm water; 0.5 tsp salt; 2 cup vegetable oil; 0.5 pcs boneless, skinless chicken breast cooked and shredded; 0.5 pcs red onion thinly sliced; 0.25 cup white vinegar; 0.25 cup water; 0.25 tsp salt; 1 pcs avocado sliced or diced; 1 cup romaine lettuce shredded; 0.5 pcs tomato diced; 0.5 pcs habanero pepper finely minced (optional)

Salbutes are a traditional Yucatecan snack consisting of a soft, fried tortilla topped with shredded turkey or chicken, pickled red onion, avocado, and other fresh toppings. They are light, flavorful, and perfect as an appetizer or a casual meal.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 415 kcal

Gluten-free

Mise en place

Ingredients

tortillas

1.5 cupmasa harina
1.5 cupwarm water
0.5 tspsalt
2 cupvegetable oil

filling

0.5 pcsboneless, skinless chicken breast, cooked and shredded

pickled onion

0.5 pcsred onion, thinly sliced
0.25 cupwhite vinegar
0.25 cupwater
0.25 tspsalt

topping

1 pcsavocado, sliced or diced
1 cupromaine lettuce, shredded
0.5 pcstomato, diced
0.5 pcshabanero pepper, finely minced(optional)

Equipment

tortilla press · large skillet · paper towels · mixing bowls

The method

Step by step

1
Prepare the pickled red onions: In a small bowl, combine the sliced red onion, white vinegar, water, and salt. Let it sit for at least 15 minutes while you prepare the other ingredients.
About 15 min
Cook’s note: For a faster pickle, warm the vinegar and water slightly before adding the onion.
2
Prepare the masa dough: In a medium bowl, combine the masa harina and salt. Gradually add the warm water, mixing until a soft, pliable dough forms. If the dough is too dry, add a little more water; if too sticky, add a little more masa harina.
About 5 min
Cook’s note: The dough should feel like Play-Doh and not stick to your hands.
3
Form the tortillas: Divide the dough into 8-10 equal portions. Roll each portion into a ball, then press it between two pieces of plastic wrap in a tortilla press or flatten it by hand to about 3-4 inches in diameter and 1/8 inch thick.
About 10 min
Cook’s note: Keep the remaining dough covered with a damp cloth to prevent it from drying out.
4
Fry the tortillas: Heat the vegetable oil in a large skillet or shallow pot over medium-high heat until it reaches about 350°F (175°C). Carefully place one or two tortillas into the hot oil. Fry for about 1-2 minutes per side, or until lightly golden and slightly puffed.
About 8 min
Cook’s note: Do not overcrowd the pan; fry in batches to maintain oil temperature.
5
Remove the tortillas from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas.
About 2 min
Cook’s note: Keep the fried tortillas warm in a low oven if not serving immediately.
6
Assemble the salbutes: Place a warm fried tortilla on a serving plate. Top generously with shredded chicken breast, then add a spoonful of the pickled red onion.
About 5 min
7
Garnish with sliced avocado, shredded romaine lettuce, diced tomato, and a pinch of minced habanero pepper if desired.
Cook’s note: For extra flavor, drizzle with a little lime juice over the avocado.
8
Serve immediately and enjoy!

Per serving

Nutrition

75%Score

Calories: 415.1kcal
Protein: 18.2g
Carbs: 38.2g
Fat: 22g
Fibre: 6.2g
Sugar: 1.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Leftover components should be stored separately in airtight containers in the refrigerator.

Reheating

Reheat the tortillas gently in a dry skillet or oven until warmed through. Add fresh toppings before serving.