Entree: Mexico – Quintana Roo / Caribbean Coast – Salbutes (Puffed fried corn tortillas topped with shredded poultry, lettuce, tomato, and pickled red onion)

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 15 min

Cook 15 min

Additional 20 min

Total 45 min

Ingredients

- 2 cups (240 g) masa harina
- 1 1/4 cups (300 ml) warm water
- 1 tsp (5 g) salt
- 2–3 cups (480–720 ml) vegetable oil for frying
- 2 cooked boneless skinless chicken breasts, shredded, approx. 12 oz (340 g) total
- Salt and freshly ground black pepper to taste
- 2 cups (80 g) shredded iceberg lettuce
- 1 medium tomato, diced, 5 oz (140 g)
- 1 small red onion, thinly sliced for pickling
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) fresh lime juice
- 1 tsp (4 g) sugar
- 1/2 tsp (3 g) salt for pickling
- 1 small ripe avocado, sliced, about 6 oz (170 g)
- 1/4 cup (4 g) fresh cilantro leaves

Instructions

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

1. Make quick pickled onions: combine white vinegar, lime juice, sugar, and 1/2 tsp (2.5 ml) salt in a bowl. Add sliced red onion, press under liquid, and let sit at least 20 minutes while you prepare other components.
2. Mix masa dough: in a bowl combine masa harina, 1 tsp (5 ml) salt, and warm water. Knead until a smooth, pliable dough forms, about 2–3 minutes; cover with a damp towel to keep moist.
3. Shape tortillas: divide dough into 12 equal balls (about 1.25 oz (35 g) each). Place each ball between two pieces of plastic and press with a tortilla press or heavy skillet into 4–5 inch (10.2 to 12.7 cm) rounds about 1/8 inch (0.318 cm) thick.
4. Heat oil: in a wide skillet or saucepan heat 2–3 cups (480 to 720 ml) vegetable oil to 350°F (175°C). Test with a small scrap of dough — it should sizzle immediately and puff slightly.
5. Fry salbutes: carefully slide each tortilla into hot oil, fry 1–2 minutes per side until puffed and golden, using tongs to press gently if needed. Remove and drain on paper towels; keep warm in a low oven if needed.
6. Season shredded chicken with salt and pepper. If desired, warm the chicken briefly in a pan with a teaspoon of oil before assembling.
7. Assemble: top each puffed salbute with shredded lettuce, a spoonful of shredded chicken, diced tomato, a few pickled onion slices, avocado slice, and a few cilantro leaves.
8. Serve immediately while salbutes are still crisp with lime wedges on the side.

1. Make quick pickled onions: combine white vinegar, lime juice, sugar, and 1/2 tsp salt in a bowl. Add sliced red onion, press under liquid, and let sit at least 20 minutes while you prepare other components.
2. Mix masa dough: in a bowl combine masa harina, 1 tsp salt, and warm water. Knead until a smooth, pliable dough forms, about 2–3 minutes; cover with a damp towel to keep moist.
3. Shape tortillas: divide dough into 12 equal balls (about 1.25 oz / 35 g each). Place each ball between two pieces of plastic and press with a tortilla press or heavy skillet into 4–5 inch rounds about 1/8 inch thick.
4. Heat oil: in a wide skillet or saucepan heat 2–3 cups vegetable oil to 350°F (175°C). Test with a small scrap of dough — it should sizzle immediately and puff slightly.
5. Fry salbutes: carefully slide each tortilla into hot oil, fry 1–2 minutes per side until puffed and golden, using tongs to press gently if needed. Remove and drain on paper towels; keep warm in a low oven if needed.
6. Season shredded chicken with salt and pepper. If desired, warm the chicken briefly in a pan with a teaspoon of oil before assembling.
7. Assemble: top each puffed salbute with shredded lettuce, a spoonful of shredded chicken, diced tomato, a few pickled onion slices, avocado slice, and a few cilantro leaves.
8. Serve immediately while salbutes are still crisp with lime wedges on the side.