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.
- 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.
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!
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
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.
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.
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.