Ingredients
Salbutes
- 2 cups (240 grams) masa harina
- 1 tablespoon (15 grams) achiote paste (also called red recado)
- 1.5 cups (350 ml) water
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- vegetable oil for frying
Red Cabbage Slaw
- ½ head red cabbage, shredded
- lime juice of 1 lime
- ¼ bunch cilantro (leaves and thin stems), chopped
- kosher salt to taste
Garnishes
- shredded chicken (we use leftover stew chicken)
- radishes, sliced
- jalapenos, sliced
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.