Chicken Salbutes in Green and Red Sauce

Lorenza Ávila
Salbutes are a traditional dish from Yucatecan cuisine, but this version is adapted for you to prepare them with a filling of chicken stew in green and red sauce, making them ideal for patriotic celebrations, although they are also a perfect Mexican snack for the weekend. The most important step in making salbutes lies in frying the corn tortilla in oil or lard over low heat, so that the dough does not burn, but is well cooked inside.
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Ingredients
6
Servings
  • 800 grams masa dough
  • 1 tablespoon lard, for the dough
  • salt, for the dough
  • 1 tablespoon baking powder, for the dough
  • vegetable oil, for frying the dough
  • 5 tomatillos, in quarters, for the filling green sauce
  • 1/4 onions, for the filling green sauce
  • 1 clove garlic, for the filling green sauce
  • 2 cuaresmeño chiles, for the filling green sauce
  • 1/4 cups fresh cilantro, for the filling green sauce
  • 1/2 cups chicken broth, for the filling green sauce
  • 2 tablespoons vegetable oil, for the filling green sauce
  • 1 1/2 cups chicken breast, shredded and cooked, for the filling green sauce
  • salt, for the filling green sauce
  • pepper, for the filling green sauce
  • 1/4 onions, for the filling green sauce
  • 1 clove garlic, for the filling red sauce
  • 5 tomatoes, in quarters, for the filling red sauce
  • 2 cuaresmeño chiles, for the filling red sauce
  • 1/4 cups epazote, for the filling red sauce
  • 1/2 cups chicken broth, for the filling red sauce
  • 2 tablespoons vegetable oil, for the filling red sauce
  • 1 1/2 cups chicken breast, shredded and cooked, for the filling green sauce
  • salt, for the filling red sauce
  • pepper, for the filling red sauce
  • 2 cups lettuce, in strips, for serving
  • 1 cup red onion, pickled for serving
  • 1/2 cups tomato, in medium cubes, for serving
  • avocado, to accompany
  • green salsa, to accompany
Preparation
25 mins
26 mins
Low
  • For the dough, in a bowl mix the corn dough with lard, salt, and baking powder until fully incorporated. Form a ball with your hands and flatten it until you obtain a circle 1 cm thick, repeat until finishing the dough. Set aside.
  • In a small pot, heat oil over low heat, fry the corn dough until fully cooked, drain on paper towels, and set aside.
  • For the green sauce filling, blend the tomato, onion, garlic, cuaresmeño chili, cilantro, and chicken broth until fully mixed. In a pan with oil over medium heat, cook the green sauce, add the shredded chicken, season with salt and pepper, and let it cook for 8 minutes. Set aside.
  • For the red sauce filling, blend the tomato, onion, garlic, cuaresmeño chili, epazote, and chicken broth until fully mixed. In a pan with oil over medium heat, cook the red sauce, add the shredded chicken, season with salt and pepper, and let it cook for 8 minutes. Set aside.
  • On a board, place the corn tortilla, add a layer of lettuce, the chicken in green or red sauce, the tomato, and the pickled onion, repeat until finished.
  • Serve with avocado and green sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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