Caribbean: Belize: Belize Salbutes with Fried Puffed Corn TortillasINGREDIENTS:
SALBUTES:
RED CABBAGE SLAW:
masa harina 2 c (240 g)
achiote paste 1 tbsp (15 g)
(also called red recado)
water 1.5 c (350 ml)
baking powder 1 tsp
salt½ tsp
vegetable oil for frying
GARNISHES:
shredded chicken (we use leftover stew chicken)
sliced radishes
sliced jalapenos
INSTRUCTIONS:
In a large bowl, combine the masa harina, salt and baking powder.
Dissolve the achiote paste in ¼ cup (50 ml) of water.
Add the achiote mixture and the additional 1 ¼ c water (300 ml) to the masa harina.
Knead the dough for about two minutes.
If it appears too crumbly, add water one tablespoon at a time.
Divide the dough into balls using approximately 1-2 tablespoons (20 g) of dough for each.
Flatten using a tortilla press.
If you don’t have a tortilla press, you can place the dough between two pieces of parchment paper and either roll out with a rolling pin or press down with something heavy (like a cast iron skillet).
Heat approximately 1 inch (2.5 cm) of vegetable oil in a medium skillet over medium-high heat.
Working in batches, cook each salbute for approximately 40-60 seconds on each side or until golden.
Make sure not to let them get too crispy or they’ll be quite tough!
Remove to a paper towel lined plate to absorb any excess oil.
Top with shredded chicken, cabbage slaw and your favorite ingredients.
