Salbutes Recipe

Mayte Rueda
Salbutes are very similar to panuchos, the difference is that in salbutes, the tortilla is not filled and is generally made by hand; it may puff up a bit when fried, similar to panuchos, and should be almost golden before removing from the oil.Salbutes can be filled with cochinita, egg, or grilled or breaded meat, although the most common meat is chicken or turkey. With this salbutes recipe, we explain how to prepare them: the top starts with a layer of lettuce, then a bit of shredded turkey or chicken is added, followed by slices of tomato, strips of red onion, and avocado slices.
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Ingredients
4
Servings
  • 500 grams masa dough, for tortillas, for the dough
  • 150 grams corn masa flour, for the dough
  • 50 grams wheat flour, for the dough
  • salt, for the dough
  • water, for the dough
  • vegetable oil, for frying
  • 700 grams chicken breast, with bone and skinless
  • water, for cooking the chicken
  • 1/2 heads garlic, for cooking the chicken
  • 1 tablespoon oregano, for cooking the chicken
  • 2 leaves bay, for cooking the chicken
  • 1 teaspoon cumin, for cooking the chicken
  • 1 tablespoon pepper, for cooking the chicken
  • salt, for cooking the chicken
  • 1 cup orange juice, natural and seedless, for cooking the chicken
  • 1/2 cups lime juice, natural and seedless, for cooking the chicken
  • 1 red onion, pickled with habanero
  • lettuce, leaves
  • tomato, in half moons
  • cucumber, skinless, in half moons
  • avocado, for accompaniment
  • Habanero hot sauce, for accompaniment
Preparation
35 mins
45 mins
Low
  • For the dough, mix the corn masa with the corn flour, wheat flour, and salt with a bit of water; knead with clean hands until achieving a moist and smooth consistency.
  • Form balls of approximately 20 g with the dough and flatten with a tortilla press to a thickness of about 3 mm.
  • Fry the tortillas in enough hot vegetable oil, remember that the amount of oil should be enough to cover the tortilla (deep frying, 3 minutes). Additionally, it is important to bathe the tortilla with the same oil, this will help it puff up. Drain on absorbent paper and set aside until use.
  • To cook the chicken, place the chicken breast in a pot with enough water to cover it, add half a head of garlic along with oregano, bay leaf, cumin, pepper, and salt to taste. Pour in the orange juice and lemon juice; cover and cook for approximately 40 minutes, or until the chicken is fully cooked.
  • Shred the chicken and set aside in a bowl, add a bit of the cooking broth to keep the meat moist.
  • Serve the salbute with lettuce, pickled chicken, cucumber, tomato, and pickled red onion; accompany with avocado and habanero chili sauce.

Nutritional Information

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