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Lorenza Ávila

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Chicken Salbutes in Green and Red Sauce

25 mins
26 mins
Low
3.5
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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 portions
  • 800 grams corn dough
  • 1 tablespoon lard, for the mass
  • enough salt, for the mass
  • 1 tablespoon baking soda, for the mass
  • enough oil, to fry the dough
  • 5 green tomatoes, in quarters, for the green sauce filling
  • 1/4 onions, for the green sauce filling
  • 1 clove garlic, for the green sauce filling
  • 2 cuaresmeño or jalapeño pepper, for the green sauce filling
  • 1/4 cups fresh coriander, for the green sauce filling
  • 1/2 cups chicken soup, for the green sauce filling
  • 2 tablespoons oil, for the green sauce filling
  • 1 1/2 cups chicken breast, crumbled and cooked, for the green sauce filling
  • enough salt, for the green sauce filling
  • enough black pepper, for the green sauce filling
  • 1/4 onions, for the red sauce filling
  • 1 clove 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 cups epazote, for the red sauce filling
  • 1/2 cups chicken soup, for the red sauce filling
  • 2 tablespoons oil, for the red sauce filling
  • 1 1/2 cups chicken breast, crumbled and cooked, for the red sauce filling
  • enough salt, for the red sauce filling
  • enough black pepper, for the red sauce filling
  • 2 cups lettuce, in strips, to serve
  • 1 cup red onion, pickled to serve
  • 1/2 cups tomtato, in medium cubes, to serve
  • enough avocado, To accompany
  • enough 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Jorge Canul
03/09/2020 06:51:38
esos no son salbutes, pueden ser sopes u otra cosa pero no salbutes, ya que estos son delgados, al freirse se inflan, pero no son gruesos y 1 cms de grosor es muy ancho. la masa no se le pone manteca, ni polvo para hornear, en cuanto al relleno, se le puede poner lo que uno desee, ahí no digo nada.
Sayda Alvir
08/09/2019 13:42:28
Buenisimo

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