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Lorenza Ávila

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Chicken Salbutes in Green and Red Sauce

25 min
26 min
Easy
15
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Salbutes are a traditional dish of Yucatecan cuisine, but this version is adapted for you to prepare with a stuffed chicken stew in green and red sauce, which makes them ideal for national holidays, although they are also a perfect Mexican appetizer for the weekend. The most important step of making salbutes lies in frying the corn tortilla in oil or lard over low heat, so that the dough does not burn, but inside they are well cooked.
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Ingredients

6 servings
  • 800 grams of corn dough
  • 1 tablespoon of lard for the mass
  • enough of Salt for the mass
  • 1 tablespoon of baking powder for the mass
  • enough of oil to fry the dough
  • 5 green tomatoes in quarters, for the green sauce filling
  • 1/4 of onion for the green sauce filling
  • 1 clove of garlic for the green sauce filling
  • 2 cuaresmeño or jalapeño pepper for the green sauce filling
  • 1/4 of Cup of coriander for the green sauce filling
  • 1/2 Cup of chicken soup for the green sauce filling
  • 2 spoonfuls of oil for the green sauce filling
  • 1 1/2 cups of chicken breast crumbled and cooked, for the green sauce filling
  • enough of Salt for the green sauce filling
  • enough of black pepper for the green sauce filling
  • 1/4 of onion for the red sauce filling
  • 1 clove of garlic for the red sauce filling
  • 5 tomatoes in quarters, for the red sauce filling
  • 2 cuaresmeño or jalapeño pepper for the red sauce filling
  • 1/4 of Cup of epazote for the red sauce filling
  • 1/2 Cup of chicken soup for the red sauce filling
  • 2 spoonfuls of oil for the red sauce filling
  • 1 1/2 cups of chicken breast crumbled and cooked, for the red sauce filling
  • enough of Salt for the red sauce filling
  • enough of black pepper for the red sauce filling
  • 2 cups of lettuce in strips, to serve
  • 1 Cup of red onion pickled to serve
  • 1/2 Cup of tomato in medium cubes, to serve
  • enough of avocado To accompany
  • enough of green sauce To accompany

    Preparation

    For the dough, in a bowl mix the corn dough with the butter, salt and baking powder until completely incorporated. Shape a ball with the help of your hands and crush until you get a circle 1 cm thick, repeat until you finish with the dough. Reservation.
    In a pot, heat oil over low heat, fry the corn dough until it is fully cooked, drain on absorbent paper and reserve.
    For the green sauce filling, blend the tomato, onion, garlic, Cuaresmeño pepper, cilantro and chicken broth until completely mixed. In a pan with oil over medium heat, cook the green sauce, add the shredded chicken, season with salt and pepper, and leave on the fire for 8 minutes. Reservation.
    For the red sauce filling, blend the tomato, onion, garlic, Cuaresmeño pepper, epazote and chicken broth until completely mixed. In a pan with oil over medium heat, cook the red sauce, add the shredded chicken, season with salt and pepper, and leave on the fire for 8 minutes. Reservation.
    On a table, place the corn tortilla, add a bed of lettuce, the chicken in green or red sauce, the tomato and the pickled onion, repeat until finished.
    Serve with avocado and green sauce.

    PRESENTATION

    Serve the salbutes on an extended plate, accompanied with tomato, pickled purple onion and avocado.

    TIPS

    Cook the salbutes in hot oil over low heat, this will prevent the dough from burning, but inside they will be well cooked.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    936
    kcal
    47%
    Carbohydrates
    131
    g
    44%
    Proteins
    56.1
    g
    112%
    Lipids
    23.5
    g
    36%
    Fiber
    16.7
    g
    33%
    Sugar
    16.7
    g
    19%
    Cholesterol
    110
    mg
    37%
    Esha
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    Ratings (1)
    Sayda Alvir
    08/09/2019 13:42:28
    Buenisimo

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