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Spicy Salbutes

Monday, 26 May 2008

Description

These fried, puffed-up tortillas are common throughout the Yucatan peninsula. Although usually served as an appetizer, we enjoyed ours as a lunch entree sprinkled with liberal doses of habanero hot sauce.

Ingredients

At a glance

Cuisine

Mexican

Ingredient

Chicken

Cooking Method

Fry

Heat Level

Chile

Habanero

Meal/Course

Appetizer/Hors d'oeuvre

For the Salbutes:

2 cups masa harina

2 tablespoons flour

1/2 teaspoon baking powder

3/4 cup water, or more if necessary

Oil for frying

For the Garnish:

2 chicken breasts, poached, skin removed, shredded

1 small onion, chopped fine

2 tablespoons chopped cilantro

Methods/steps

Combine the masa, flour, baking powder and salt. Add enough water to make a soft dough. Let the dough rest for 15 minutes.

Pinch off small amounts of the dough and roll into balls. With a rolling pin, roll the balls into small tortillas about 3 inches in diameter. Fry the tortillas on a hot griddle on both sides until the dough is dry but not brown.

Then fry the tortillas in hot oil for a minute or until both sides are brown and crisp. The tortillas should immediately puff-up in the oil. Carefully remove and drain. Top with garnish.

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