Central: America: Belize: Belizean Salbutes  (a Puffed Deep Fried Tortilla that is topped with lettuce, sliced avocado, pulled chicken or turkey, tomato and pickled red onion)

Central: America: Belize: Belizean Salbutes  (a Puffed Deep Fried Tortilla that is topped with lettuce, sliced avocado, pulled chicken or turkey, tomato and pickled red onion)

INGREDIENTS:

fresh corn masa/maseca (1 lb)

1 1-inch cube red recado*

Stewed boneless chicken breast (1 lb)

1 head lettuce, chopped

Tomato (1 lb)

Onions (1 lb)

Limes (2-3)

Habanero or jalapeno peppers

Salt, pepper, & cooking oil

INSTRUCTIONS:

First, in a mixing tub, add 1.5 cup of Maseca OR 1 pound of corn masa. Put in a half cup of water and blend the ingredients until it forms a dough. If the dough is too stiff, add more water until it stretches into tortillas. Then, add a little of recado to give the masa a deeper orange color

Next, make dough into golf size balls. Cut a small zip lock in half and place a golf ball on the plastic. Press down on the ball and pat it in a circular motion until you make a circle the size of your palm or you could use a tortilla press to flatten them.

Then, fry in about two inches of hot oil. Fry until golden (do not let it get too crispy & tough), then drain on paper towels.

Separately, season the chicken breasts with a pinch of salt, a pinch of black pepper, 1 teaspoon garlic powder, and red recado. Add the chicken to boiling water and cook until done. When the chicken breast is finished, move it to a bowl and shred it with two forks (or however you prefer).

Next, chop up your toppings. Slice your tomato and onions, chopped the lettuce and add some lime to it. If you prefer spicy Belizean salbutes, add some sliced habanero.

Finally, build your salbutes by first add the shredded chicken to the tortilla, then add a sprinkle of shredded lettuce, and top with a little onion and tomato.