Unlike panuchos, salbutes do not contain beans. They are made from corn dough and can be served with chicken or cochinita pibil and a touch of habanero chili. They are exquisite!
Habanero chiles, Clemente Jacques ® ground chilies to taste
1/2 kilos masa dough
2 cups chicken, shredded
1 cup lettuce, sliced
1/2 red onions
2 tomatoes
1 avocado
4 tablespoons apple cider vinegar, Clemente Jacques®
Preparation
20 mins
0 mins
Low
Mix the corn dough with a pinch of salt. Form semi-thick tortillas by hand, about the size you prefer; I recommend circles of 5 cm.
Fry them in oil until they start to puff up. Remove excess grease with a bit of paper towel.
Cook the chicken breast in 1.5 liters of water with a piece of onion, a handful of sea salt, a clove of garlic, bay leaf, and cilantro.
Shred the chicken finely, reserving the broth for future preparations.
Place a bed of previously disinfected and sliced lettuce in the center of each tortilla.
On top, distribute the shredded chicken; you can use cochinita pibil if you prefer.
To pickle the onion: slice the red onion, season it with a little garlic powder, salt, pepper, and dried oregano. Add a splash of oil, 4 tablespoons of Clemente Jacques ® apple cider vinegar, and ½ cup of water. Bring to a boil.
Add the pickled onions, one or two slices of tomato, and finally avocado.
Season with salt and pepper to taste.
Serve with Clemente Jacques ® ground habaneros for a spectacular spicy touch.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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