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Recipe of Chicken Salbutes

Chicken Salbutes

20 mins
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The salbutes unlike the panuchos do not carry beans. They are made with corn dough and can be accompanied with chicken or cochinita pibil and a touch of habanero pepper. They are exquisite!
Learn more about Clemente Jacques


4 portions
  • habanero peppers, Clemente Jacques ® to taste
  • 1/2 kilos corn masa
  • 2 cups chicken, shredding
  • 1 cup lettuce, filleted
  • 1/2 red onions
  • 2 tomatoes
  • 1 avocado
  • 4 tablespoons apple vinegar, Clemente Jacques®


Mix the corn dough with a handful of salt. Form by hand semi-thick tortillas of the size you want, I recommend circles of 5 cm.
Fry them in oil, they should begin to inflate. Remove the excess fat with a little absorbent paper.
Cook the chicken breast in 1.5 liters of water with a piece of onion, a fist of sea salt, a clove of garlic, bay leaf and cilantro.
Thinly discard the chicken, reserve the broth for future preparations.
Place a bed of lettuce previously disinfected and filleted in the center of each tortilla.
Above, distribute the shredded chicken, you can use cochinita pibil if you prefer.
To defoliate the onion: filet the purple onion, season it with a little garlic powder, salt, pepper and dry oregano. Add a dash of oil, 4 tablespoons of Clemente Jacques ® apple vinegar and ½ cup of water. Take the fire and let it boil.
Add the breaded onions, one or two slices of tomato and finally avocado.
Salpimenta to taste.
Accompany with Clemente Jacques ® ground habaneros, they will give you a spectacular spicy touch.


Place the salbutes in a botanero plate and extra ground habanero chiles for the bravest.


You can make the chicken in its pibil version.

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