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Salbutes Recipe

35 mins
45 mins
Low
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Salbutes are very similar to panuchos, the difference is that in salbutes, the tortilla is not stuffed and it is generally made by hand and sometimes it can become a little puffed up when fried; In the same way as the panucho, it should be almost golden before removing from the oil.

Salbutes can be filled with suckling pig, egg or roast or breaded meat, although the most common meat is chicken or turkey. With this recipe for salbutes we explain how to prepare them: the top part begins with a layer of lettuce, then a little shredded turkey or chicken meat is added, a little sliced tomato, strips of red onion and avocado slices.
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Ingredients

4 portions
  • 500 grams corn masa, for tortillas, for the dough
  • 150 grams cornmeal, for the mass
  • 50 grams wheat flour, for the mass
  • to taste salt, for the mass
  • enough Water, for the mass
  • enough vegetal oil, to fry
  • 700 grams chicken breast, with bone and without skin
  • enough Water, for cooking the chicken
  • 1/2 heads garlic, for cooking the chicken
  • 1 tablespoon oregano, for cooking the chicken
  • 2 leaves bay (laurel), for cooking the chicken
  • 1 teaspoon cumin, for cooking the chicken
  • 1 tablespoon black pepper, for cooking the chicken
  • to taste salt, for cooking the chicken
  • 1 cup orange juice, natural and seedless, for cooking chicken
  • 1/2 cups lemon juice, natural and seedless, for cooking chicken
  • 1 red onion, pickled with habanero
  • enough lettuce, sheets
  • enough tomtato, in half moons
  • enough cucumber, without skin, in half moons
  • enough avocado, To accompany
  • enough habanero hot sauce, To accompany

Preparation

For the dough, mix the corn dough with the corn flour, the wheat flour and the salt with a little water; knead with clean hands to a smooth, moist consistency.
Form balls of approximately 20 g with the dough and crush with the help of a tortilla machine to a thickness of approximately 3 mm.
Fry the tortillas in enough hot vegetable oil, remember that the amount of oil must be enough to cover the tortilla (deep frying, 3 minutes). In addition, it is important that you bathe the tortilla with the same oil, this will help them to puff up. Drain on absorbent paper and reserve until use.
To cook the chicken, place the chicken breast in a pot with enough water, until covered, add the half head of garlic along with the oregano, bay leaf, cumin, pepper and salt to taste. Pour in the orange and lemon juice; Cover and cook for about 40 minutes, or until chicken is fully cooked.
Shred the chicken and reserve in a bowl, place a little 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 pepper sauce.

PRESENTATION

Serve the salbute with lettuce, pickled chicken, cucumber, tomato and pickled red onion; Accompany with habanero pepper sauce.

TIPS

Cook the tortillas lightly on the comal before frying in oil, this will help them to become fluffy and crisp.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
209.7
kcal
10.49%
Carbohydrate, by difference
33
g
11%
Protein
14.3
g
28.6%
Total lipid (fat)
2.7
g
4.15%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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