Entree: Belize – Salbutes (Puffy fried corn tortillas topped with shredded chicken or turkey, cabbage, pickled onions, and fresh garnishes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 2 cups (240 g) masa harina (corn flour for tortillas)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1/2 tsp (3 g) salt
- 2 cups (480 ml) vegetable oil or lard for frying
- 2 bone-in chicken thighs, approx. 6 oz (170 g) each, or 1 lb (454 g) cooked shredded chicken
- 1 tsp (5 g) salt for poaching chicken
- 2 cups (150 g) green cabbage, finely shredded
- 1 medium red onion, thinly sliced
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water (for pickling)
- 1 tbsp (12 g) sugar
- 1 tsp (5 g) salt (for pickling)
- 1 ripe avocado, sliced
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges
- Optional: pickled jalapeños or hot sauce, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make quick pickled onions: Combine 1/2 cup (120 ml) vinegar, 1/2 cup (120 ml) water, 1 tbsp (12 g) sugar, and 1 tsp (5 g) salt in a small saucepan; bring to a simmer until sugar dissolves. Pour over the thinly sliced red onion in a jar or bowl, let cool, then chill while assembling other components.
2. Poach chicken: Place chicken thighs in a saucepan, cover with water, add 1 tsp (5 g) salt, bring to a simmer and cook until internal temperature reaches 165°F (74°C), about 20–25 minutes. Remove, let cool slightly, and shred the meat, discarding bones and skin.
3. Make masa dough: In a bowl, combine masa harina and 1/2 tsp (3 g) salt. Add 1 1/4 cups (300 ml) warm water gradually and knead until a soft, pliable dough forms that holds together without cracking; add a tablespoon more water if too dry.
4. Form tortillas: Divide dough into 12 equal balls (about 2 oz (55 g) each). Press each ball between plastic sheets or in a tortilla press to about 4–5 inch (10–12 cm) rounds; keep covered to prevent drying.
5. Fry salbutes: Heat 2 cups (480 ml) oil or lard in a deep skillet or Dutch oven to 350°F (175°C). Fry tortillas a few at a time, flipping once, until they puff slightly and turn lightly golden, about 1–2 minutes per side. Drain on paper towels.
6. Assemble: Top each warm puffed tortilla with a generous handful of shredded chicken, a sprinkle of shredded cabbage, a few slices of pickled red onion, a slice of avocado, and chopped cilantro. Serve immediately with lime wedges and optional pickled jalapeños or hot sauce.

1. Make quick pickled onions: Combine 1/2 cup (120 ml) vinegar, 1/2 cup (120 ml) water, 1 tbsp (12 g) sugar, and 1 tsp (5 g) salt in a small saucepan; bring to a simmer until sugar dissolves. Pour over the thinly sliced red onion in a jar or bowl, let cool, then chill while assembling other components.
2. Poach chicken: Place chicken thighs in a saucepan, cover with water, add 1 tsp (5 g) salt, bring to a simmer and cook until internal temperature reaches 165°F (74°C), about 20–25 minutes. Remove, let cool slightly, and shred the meat, discarding bones and skin.
3. Make masa dough: In a bowl, combine masa harina and 1/2 tsp (3 g) salt. Add 1 1/4 cups (300 ml) warm water gradually and knead until a soft, pliable dough forms that holds together without cracking; add a tablespoon more water if too dry.
4. Form tortillas: Divide dough into 12 equal balls (about 2 oz / 55 g each). Press each ball between plastic sheets or in a tortilla press to about 4–5 inch (10–12 cm) rounds; keep covered to prevent drying.
5. Fry salbutes: Heat 2 cups (480 ml) oil or lard in a deep skillet or Dutch oven to 350°F (175°C). Fry tortillas a few at a time, flipping once, until they puff slightly and turn lightly golden, about 1–2 minutes per side. Drain on paper towels.
6. Assemble: Top each warm puffed tortilla with a generous handful of shredded chicken, a sprinkle of shredded cabbage, a few slices of pickled red onion, a slice of avocado, and chopped cilantro. Serve immediately with lime wedges and optional pickled jalapeños or hot sauce.