Belizean Salbutes
Crispy, puffed-up fried corn tortillas topped with seasoned shredded chicken, pickled onions, and fresh vegetables, salbutes are a beloved Belizean street food and appetizer.
🧂 Ingredients
- 2 cups Masa harina
- 1 tbsp Achiote paste (recado rojo)
- 1.5 cup Warm water(or as needed)
- 1 tsp Baking powder
- 0.5 tsp Salt
- Vegetable oil(for frying)
- 2 cups Cooked shredded chicken(seasoned)
- 1 cup Shredded iceberg lettuce
- 0.5 cup Diced tomatoes
- 0.25 cup Thinly sliced red onion(pickled or raw)
- 0.25 cup Chopped cilantro
- Avocado slices(optional)
- Belizean-style hot sauce(optional, for serving)
👨🍳 Instructions
- 1
In a large bowl, combine masa harina, baking powder, and salt. Dissolve achiote paste in 1/4 cup of warm water and add it to the masa mixture along with the remaining 1 1/4 cups of water. Knead until a smooth, pliable dough forms.
💡 Tip: If the dough is too crumbly, add water a tablespoon at a time. If too sticky, add a bit more masa harina. - 2
Divide the dough into 12-16 equal portions and roll into balls. Flatten each ball into a thin tortilla (about 1/4-inch thick) using a tortilla press or by rolling with a pin between parchment paper.
- 3
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering (around 350°F or 175°C).
💡 Tip: Maintain a consistent oil temperature for crispy salbutes. - 4
Carefully fry the tortillas one at a time for about 1-2 minutes per side, until puffed and lightly golden brown. Do not let them become too crisp, or they will be tough.
💡 Tip: The masa should inflate like a balloon. - 5
Remove the fried tortillas with a slotted spoon and drain on paper towels.
- 6
To assemble, place a generous portion of seasoned shredded chicken on each fried tortilla. Top with shredded lettuce, diced tomatoes, sliced red onion, and chopped cilantro.
💡 Tip: Add avocado slices and a drizzle of hot sauce if desired. - 7
Serve immediately and enjoy.
💡 Tip: Salbutes are best eaten fresh.
💡 Pro Tips
- ✓For pickled onions, soak thinly sliced red onions in vinegar with a pinch of salt and sugar for at least 30 minutes.
- ✓The chicken can be seasoned with salt, pepper, oregano, and a touch of recado for color.
- ✓Ensure the oil is hot enough before frying to achieve the characteristic puff.
🔄 Variations
- Top with a dollop of cabbage slaw.
- Use other seasoned meats like pork or beef instead of chicken.