Belizean salbutes
Crisp yet soft corn tortillas topped with stew chicken and picado. This is Belizean salbutes – the perfect finger food with spice.
Servings
12servings
Servings
12servings
Ingredients
Tortillas
Topping
Picado
Instructions
Tortillas
  1. Place the masa harina and salt into a mixing bowl. Using your hands, rub the achiote water through the masa until it’s no longer lumpy. Gradually add the water, mixing with your hand until a dough forms.
  2. Divide the dough into either 12 or 24 pieces, then roll these into perfect balls. I’ve used the smaller size, as pictured. Flatten each ball between two pieces of plastic, using a tortilla press. I don’t have a press so I used two plastic bags and a flat-bottomed saucepan, pressing down evenly to form 10 cm disc with a 3 mm thickness.
  3. Heat the oil in a large skillet over a medium flame. When hot enough, drop 2 to 3 pastry discs into the oil and let it cook for about 2 minutes before flipping over. Drain well on kitchen towels as you cook the rest.
Picado
  1. Measurements aren’t all that necessary with the picado, as you can regulate the ratios as you please; depending on your tastes.
  2. Simply toss all the pieced ingredients together and make sure the lime and salt flavour is well balanced.
To assemble
  1. Simply lay the fried tortillas on a plate or board, top with some of the shredded chicken, and make sure it’s moistened well with the gravy. Top this with with the picado, then eat!
Recipe Notes

Get my recipe for achiote here

Get my recipe for Stew Chicken here