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#433552 - 03/20/12 02:18 PM Belizean Salbutes
Marty Online   happy

Salbutes is a wonderful meal made from masa, meat and vegetables. I used chicken in the this recipe, but it can be replaced by ground beef, carne asada, or fish. I love the wonderful medley of vegetables that tops off this recipe.


As a visitor to the island, and perhaps new to the country, you must be initiated into the Rice and Beans culture with at least one plate of the good stuff. Rice cooked with stewed beans in a coconut milk mixture, served with stewed chicken and its delicious gravy and potato salad and topped with a couple slices of fried ripe plantain, it’s easy to see how this meal is a favorite. It’s not light by any means, but it sure is delicious!

But for those seeking something a little different, we have items that draw from our Yucatec roots. You know our country was once populated by Mayas right? One of their staple foods was corn, and so of course corn-based meals are predominant around our little jewel. One of the best ways to eat this is in tortilla form – but of course, being the kind of inventive and daring people we are, we had to go and deep fry the corn dough. It’s not just any kind of dough – it’s the kind that has been given an almost reddish hue from a good dousing of recado (an annatto-based spice that gives meats both color and flavor, and without which ‘proper’ stewed chicken cannot be created).

Lunch Salbutes Mestizo Belize Food-11

The fried corn dough disc is the base on which a superb Mestizo dish is created: salbutes! Topped with chicken, cabbage or lettuce, tomato and jalapeño, a few of these chased down with an ice-cold Belikin can lead to a wonderful snooze on the beach after.

Prefer the tortillas without all the frying? Try some tacos. Orange Walk District in the north is famous for them, and they are not the kind of tacos you’re thinking. Nope, these are shredded stewed chicken meat in a delicious gravy that is slathered on thin corn tortillas, topped with superfine chopped cabbage (pepper optional), rolled up and sold at three for a dollar. Neri’s tacos stand is one of the most popular on the island, and this author’s favorite – especially since they take my order via phone (yes, I’m special). A $2 order can be filling, especially if washed down with a glass of cold watermelon juice or any of their varieties available that day. The tacos are a breakfast special, but in the evenings, you can get your fill of salbutes from them as well.

Lunch Salbutes Mestizo Belize Food-1

Salbutes Recipe

Ingredients
2 lbs masa (corn dough)
1 1-inch cube red recado
1 lb stewed boneless chicken breast
1 head lettuce, chopped
1 lb tomato
1 lb yellow onions
Limes
Habanero peppers
1 medium green pepper
1 bunch cilantro
Salt & Cooking oil

Instructions:

Masa
Knead masa with 2 tbsp salt and 1 recado cube diluted in a small amount of water. Once masa is properly kneaded, divide into balls of about two inches in diameter. Use a tortilla press to flatten into rounds, then fry in about two inches of hot oil. Fry until golden (do not let it get too crispy & tough), then drain on paper towels.

Lunch-Salbutes-Mestizo-Belize-Food-Masa

Toppings
Pickled onions: dice ¾ pound yellow onions and place in container. Add water to slightly cover the onions, then add lime juice, salt and (if you’re daring) sliced habanero peppers to taste.
Slice ¾ pound of the tomatoes.
Sauce: Put remaining ¼ pound to remaining ¼ pound of onion and cilantro, green pepper, one habanero, salt and black pepper to taste, and the juice of six limes into a blender. Blend until saucy.

Assembly
Place shredded chicken on fried masa tortilla top with some chopped lettuce, a slice of tomato, pickled onions and the sauce. Serve immediately, with lots of napkins as these are super juicy (and delicious)!

San Pedro Sun


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#433600 - 03/21/12 12:00 AM Re: Belizean Salbutes [Re: Marty]
iluvbelize Offline
Drooling. You had me at Belizean... and Salbutes seals the deal! For some reason eating delicious freshly made salbutes while IN SP is always a five star treat. Thanks for the vid. smile

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#490254 - 05/02/14 11:28 AM Re: Belizean Salbutes [Re: Marty]
Marty Online   happy

Salbutes is a delicious on the go kind of food. Since I am from the northern part of Belize, Salbutes is a typically eaten for lunch in our home. It is also a quick fast food that can be purchased from little fast food restaurants in my hometown, Orangewalk. Salbutes is eaten typically with the hands. I would have to say that Salbutes originated from the Mestizo culture but it is a Belizean favorite for all cultures.

Ingredients:

  • 1 pack Maseca or Minza
  • 2 Chicken breasts
  • 2 tomatoes
  • 1/2 tsp of salt
  • 1/2 tsp of black pepper
  • Garlic powder
  • Recado ( Annatto spice) OPTIONAL
  • 1 cup of water
  • 1 bottle of cooking oil to fry
  • 1 head of lettuce
  • 1 Avocado

Instructions for Tortilla:

1.) Put about 1 cup and a half of Maseca in a bowl and add half cup of water and mix until it becomes like dough. If it is too dry add more water until the dough can be spread out into tortillas.

2.) Make dough into golf size balls.

3.) Cut a small zip lock in half and place a golf ball on the plastic.

4.) Press down on the ball and pat it in a circular motion until you make a circle the size of your palm.

5.) Put entire bottle of oil in a fry pan and heat it up until hot to fry.

6.) Place tortilla in the oil to fry for less than a minute and take them out.

For those fortunate individuals who have Masa readily available from your local tortilleria, just follow step 5 and 6

Instructions for Chicken:

1.) Add pinch of salt and pinch of black pepper and 1 tsp of garlic powder to chicken breasts and boil until cooked.

2.) When the chicken breast is cooked, shred the chicken by hand or machine, your preference.

How to build your Salbutes:

1.)    Take as many fried tortillas you wish to eat.

2.)    Add a couple pieces of lettuce.

3.)    Then add some shredded chicken.

4.)    Top off with tomato slices , avocado and onions.

Source


Salbutes - Cooking with Flavors of Belize

Let Belizean street food make a debut in your kitchen with the delicious yet simple Salbutes recipe, found in the Flavors of Belize Cookbook. This dish makes for the perfect snack or appetizer if you're having friends over... for, let's say, the big game day coming up next weekend!



Salbutes

1 lb.fresh corn masa or 1½ cups Quaker Masa Harina de Maiz mix
4 tablespoons all purpose flour
1 small ball red recado
2 teaspoons baking powder
1 teaspoon salt
1/4 cup water
3 large chicken breasts
1 teaspoon dried oregano, divided
1 1/2 cups diced or sliced tomato
2 cups red onion, sliced
2 cups shredded cabbage
1 jalapeño pepper, sliced
1/4 cup white vinegar
Salt and freshly ground black pepper, to taste
Vegetable oil for frying
Tortilla Press

Directions

Masa
Disolve red recado in 1/4 cup water and Mix with masa, flour, baking powder, salt and water until soft and masa holds together. If using Masa Harina, follow instructions on package. Divide masa and shape into 1½ inch balls. Place ball of masa in-between 2 sheets of parchment paper in the center of a tortilla press and flatten. Heat oil in a large frying pan and fry until lightly browned, but not crisp. The masa will inflate. Remove from frying pan and drain.

Chicken
Season chicken breasts with salt, pepper and ½ teaspoon oregano. Boil in enough water to cover chicken for 20 to 25 minutes or until cooked. Remove from water, cool and shred. Reserve chicken broth.

Onions
Bring reserved broth to a boil, add onions, jalapeño pepper, vinegar and ½ teaspoon oregano. Remove from heat, cover and set aside for 10 minutes. Drain, reserve onions and pepper.

Place inflated fried corn round on a serving plate, press down slightly to flatten. Top with shredded chicken, onions, cabbage, tomatoes and jalapeño pepper.


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#490259 - 05/02/14 12:13 PM Re: Belizean Salbutes [Re: Marty]
JaHo Offline
My favorite lunchtime salutes in San Pedro - El Fagon! Delicious!

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#512973 - 04/10/16 11:15 AM Re: Belizean Salbutes [Re: Marty]
Marty Online   happy


Ingredients

1 lb.fresh corn masa or 1½ cups Masa Harina de Maiz mix
4 tablespoons all purpose flour
1 small ball red recado
2 teaspoons baking powder
1 teaspoon salt
1/4 cup water
3 large chicken breasts
1 teaspoon dried oregano, divided
1 1/2 cups diced or sliced tomato
2 cups red onion, sliced
2 cups shredded cabbage
1 jalapeño pepper, sliced
1/4 cup white vinegar
Salt and freshly ground black pepper, to taste
Vegetable oil for frying
Tortilla Press

Method

Masa
Disolve red recado in 1/4 cup water and Mix with masa, flour, baking powder, salt and water until soft and masa holds together. If using Masa Harina, follow instructions on package. Divide masa and shape into 1½ inch balls. Place ball of masa in-between 2 sheets of parchment paper in the center of a tortilla press and flatten. Heat oil in a large frying pan and fry until lightly browned, but not crisp. The masa will inflate. Remove from frying pan and drain.

Chicken
Season chicken breasts with salt, pepper and ½ teaspoon oregano. Boil in enough water to cover chicken for 20 to 25 minutes or until cooked. Remove from water, cool and shred. Reserve chicken broth.

Onions
Bring reserved broth to a boil, add onions, jalapeño pepper, vinegar and ½ teaspoon oregano. Remove from heat, cover and set aside for 10 minutes. Drain, reserve onions and pepper.

Place inflated fried corn round on a serving plate, press down slightly to flatten. Top with shredded chicken, onions and jalapeño pepper.

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