Chicken Salbutes Recipe

Learn to prepare some of the best recipes of pre-Hispanic origin, specifically from the state of Yucatan. This preparation consists of a thick tortilla fried in abundant oil, which can be served with lettuce, tomato, avocado, chicken and a pickled onion sauce. You should know that the ingredients are easy to get and, in addition, they are cheap.

Ingredients to make Chicken Salbutes:

• 300 grams of corn dough

• 1 pinch of salt

• ½ cup warm water (optional)

• 1 shredded chicken breast

• 1 pinch of oregano

• 1 cup vegetable oil

• Salt and pepper to taste

For the pickled onion

• 1 red onion filleted

• 1 habanero pepper in strips

• 3 lemons

• 30 milliliters of white vinegar

• 1 pinch of dried oregano

• 1 pinch of salt

• 1 pinch of pepper

At your service

• 1 cup of shredded lettuce

• 1 tomato in strips

• 1 avocado sliced

How to make Chicken Salbutes:

To start the chicken salbutes recipe, first prepare the dough. You should know that you can get it already made in tortilla shops or you can also prepare it with flour that you can find in the supermarket, you just have to follow the instructions on the package. When you have your dough, add a pinch of salt and, if you feel the dough is very dry or hard, add a little water and knead until you get a smooth and manageable texture. Then, let it rest and continue with the recipe.

For the chicken, use cooked chicken breast. To do this, heat a tablespoon of oil in a pot, add salt and pepper to taste and a pinch of dried oregano, mix very well. It is not necessary to leave the fire for a long time, about 2 minutes will suffice. Then reserve.

For the pickled onion sauce, mix the sliced onion, the habanero chili, the juice of 3 lemons, 30 milliliters of white vinegar, salt, pepper and dried oregano in a bowl, mix and let stand for about 15 minutes. To make the Yucatecan salbutes, take a portion of dough of approximately 30 grams, roll it into balls and begin to shape it in a circle, support it with a tortilla press or with your hands until you obtain a thickness of about 5 mm and about 8 cm in diameter.

Fry in plenty of oil until puffed up and cooked evenly. Then, remove the excess oil with a paper towel or let it rest on a rack. Now it’s just a matter of assembling the chicken salbutes. To do this, place a bed of grated lettuce, chicken, tomato, avocado and pickled onion on top of the salbute. The chicken salbutes will be ready to serve.

Other Yucatecan recipes to accompany salbutes

Panuchos and salbutes look alike, but unlike Yucatecan panuchos, salbutes do not contain beans. In addition, the texture is smoother and less crispy. Traditionally, the protein used is turkey, even pork in cochinita pibil, but you can choose the one you like best. It is common to add different ingredients and make delicious cochinita pibil salbutes, egg salbutes, and black stuffed salbutes, among others. You can consider the salbutes as an appetizer if you cook the smaller ones as a snack, ideally they should not be more than 8 cm in diameter, so they can be eaten in a few bites.