👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: If the dough is too crumbly, add water a tablespoon at a time. If too sticky, add a bit more masa harina.
2. 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. 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).

   💡 Proffstips: Maintain a consistent oil temperature for crispy salbutes.
4. 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.

   💡 Proffstips: The masa should inflate like a balloon.
5. 5

   Remove the fried tortillas with a slotted spoon and drain on paper towels.

6. 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.

   💡 Proffstips: Add avocado slices and a drizzle of hot sauce if desired.
7. 7

   Serve immediately and enjoy.

   💡 Proffstips: Salbutes are best eaten fresh.