Entree: Belize – Central Culinary Region – Salbutes (Crisp fried corn tortillas topped with shredded chicken, cabbage, pickled onion, and fresh garnishes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 2 cups (240 g) masa harina (corn tortilla flour)
- 1 1/4 cups (300 ml) warm water, plus extra as needed
- 1 tbsp (15 ml) vegetable oil, plus 2 cups (470 ml) oil for frying
- 1/2 tsp (3 g) salt, plus more to taste
- 2 boneless skinless chicken breasts, approx. 1 lb (454 g), cooked and shredded
- 1 cup (240 ml) low-sodium chicken broth (for poaching or reheating chicken)
- 2 cups (100 g) green cabbage, finely shredded
- 1 large red onion, thinly sliced, about 4 oz (115 g)
- 1/4 cup (60 ml) white vinegar
- 1 tbsp (15 ml) lime juice
- 2 medium roma tomatoes, diced, about 6 oz (170 g)
- 1 ripe avocado, sliced
- 1/4 cup (4 g) fresh cilantro leaves
- 1/2 tsp (2 g) ground cumin (optional, for chicken seasoning)
- Lime wedges for serving
- Salt and freshly ground black pepper to taste

Instructions

1. If cooking chicken fresh: place chicken breasts in a saucepan, cover with water or 1 cup (240 ml) chicken broth, add 1/4 tsp (1.5 g) salt and 1/2 tsp (2 g) cumin if using, bring to a simmer and cook until internal temperature reaches 165°F (74°C), about 12–15 minutes; remove, cool slightly and shred. Reserve 1/2 cup (120 ml) cooking liquid or broth to moisten shredded chicken.
2. Quick-pickle the onions: combine 1/4 cup (60 ml) white vinegar, 1 tbsp (15 ml) lime juice, 1/4 tsp (1.5 g) salt and 2 tbsp (30 ml) water in a bowl; add the sliced red onion and let sit at least 15 minutes while preparing the rest.
3. Make masa dough: in a bowl, mix 2 cups (240 g) masa harina with 1/2 tsp (3 g) salt. Add 1 1/4 cups (300 ml) warm water and 1 tbsp (15 ml) vegetable oil, stir until a soft, springy dough forms; let rest 5 minutes. If dough is too dry, add water 1 tbsp (15 ml) at a time.
4. Form tortillas: divide dough into 8 equal balls (for 4 servings, 2 salbutes each). Press each ball between plastic sheets or in a tortilla press into a 5–6 inch (12–15 cm) thick tortilla about 1/8–1/4 inch (3–6 mm) thick.
5. Fry the tortillas: heat 2 cups (470 ml) oil in a heavy skillet to 350°F (175°C). Fry tortillas one or two at a time, about 1–2 minutes per side, pressing gently with a spatula so they puff slightly; remove and drain on paper towels. For a traditional slightly puffed and crisp shell, flip once and fry until golden but still pliable.
6. Reheat or moisten shredded chicken with reserved 1/2 cup (120 ml) broth if needed and season with salt and pepper.
7. Assemble salbutes: place fried tortillas on a plate, top each with shredded chicken, a handful of shredded cabbage, a spoonful of pickled red onion, diced tomato, a slice of avocado and cilantro leaves. Serve immediately with lime wedges.