I gave you the recipe for Belizean stew chicken as well as rice and beans, so I’m now giving you something where you can use up any of that left-over chicken.
How about some Salbutes?
This kind of thing is fairly common in this corner of the world. If you head to Mexico you’re bound to come across tostadas, a bit of a cousin to salbutes.
Rather than toasting or frying up tortillas until shatteringly crisp as you do for tostadas, Belizean salbutes are made by frying discs of fresh masa dough (spiked with achiote) until cooked, but not crunchy.
The texture is soft, a little chewy, but kind of crisp at the same time. In other words, they don’t shatter and fall apart as soon as you sink your teeth into them.
Any kind of cooked chicken is fine, even plain old roast chicken. The main thing is that it’s shredded, but adding some sauce that the chicken was cooked in is a flavour bonus – hence me using my stew chicken.
The other thing that makes up a salbute is picado – a salad that’s cabbage-based and dressed in fresh lime juice. I’ve gone with red cabbage as I love my colours, but regular white is perfectly fine. Other fresh ingredients enliven the palate, like coriander leaves, onion and chilli.
These things really are delicious!
Adapted from here