Salbutes are Belizean and Yucatecan-style fried corn tortillas that puff slightly and stay soft under their crisp surface. Unlike garnaches, they begin with fresh masa, then carry shredded chicken and crunchy vegetables. This version uses commercially prepared masa harina for convenience.
Salbutes are Belizean and Yucatecan-style fried corn tortillas that puff slightly and stay soft under their crisp surface. Unlike garnaches, they begin with fresh masa, then carry shredded chicken and crunchy vegetables.
- Prep
- 40 minutes
- Cook
- 30–35 minutes
- Serves
- 6
- Cuisine
- Belizean
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
-
Pickle the onion. Mix red onion with vinegar and 80 ml drinking water. Refrigerate while preparing masa and toppings.
-
Make the masa. Mix masa harina with 3 g salt and the warm water, adding the last 30 ml slowly until the dough is smooth, supple and does not crack when pressed. Rest covered for 15 minutes.
-
Prepare toppings. Mix cabbage, diced tomato, coriander and lime juice. Keep refrigerated. Heat shredded cooked chicken with chicken stock until it reaches 75°C and season with pepper and remaining salt.
-
Form the salbutes. Divide masa into 12 balls and press between food-safe plastic sheets into rounds about 10 cm across and 4–5 mm thick.
-
Fry. Heat oil to around 175°C in a suitable deep pan, leaving ample headspace. Fry rounds individually for about 45–75 seconds per side until slightly puffed and golden. Remove to a rack; never overcrowd hot oil.
-
Assemble quickly. Top each warm salbute with cooked shredded chicken, chilled cabbage-tomato mixture and well-drained pickled onion. Serve immediately.
Chef’s notes
- Use nixtamalized masa harina, not ordinary cornmeal; their binding properties are different.
- The salbute should remain a little tender rather than turning hard like a tostada.
- Ensure chicken is fully cooked before shredding and reheated thoroughly for serving.
Substitutions
- Leftover cooked turkey can substitute for chicken if it has been safely stored.
- Use additional tomato and cabbage for a meat-free adaptation.
- Replace vinegar with a milder pickling vinegar according to preference.
Storage and Food Safety
Fried salbute bases lose texture quickly; serve fresh. Keep chicken and vegetables separately at 4°C or below, use within 2 days, and reheat poultry to at least 75°C.
Serve with
Shredded seasoned chicken, cabbage, tomato and pickled onion
Allergens
Check masa harina for cross-contact warnings. Chicken stock or purchased cooked chicken may contain other declared allergens.
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