Crispy Belizean Salbutes Recipe - Fry

Welcome to the vibrant world of Belizean street food! Today, we're diving into a beloved classic that perfectly captures the country's rich culinary spirit: Belizean Salbutes. These aren't just any tortillas; they're light, airy, and incredibly crispy fried masa disks, each one puffing up like a golden cloud, ready to be piled high with savory shredded chicken, a bright, tangy cabbage slaw, and all your favorite toppings. If you’ve ever strolled through a Belizean market or enjoyed a family gathering, you’ve likely encountered these irresistible bites.
Forget bland, boring snacks – `Belizean Salbutes offer an explosion of texture and flavor, combining the satisfying crunch of freshly fried masa with juicy, seasoned chicken and the refreshing zing of lime-dressed cabbage. While often compared to tostadas, salbutes have a unique character, thanks to their specific masa preparation and lighter, puffier texture. This Belizean Salbutes recipe is designed to guide you through every step, from mixing the perfect masa dough to achieving that signature puff, ensuring you can bring the authentic taste of Belize right into your kitchen. Whether you're a seasoned cook or a beginner eager to explore Central American cuisine, get ready to discover your new favorite fried masa treat!

Ingredients

• For the Shredded Chicken Topping:
• 1 ½ pounds boneless, skinless chicken breasts or thighs
• 4 cups chicken broth or water
• ½ small white onion, quartered
• 2 cloves garlic, smashed
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ¼ teaspoon dried oregano (optional)
• 1 tablespoon recado rojo (achiote paste), optional, for color and flavor
• 1 tablespoon neutral oil (for sautéing recado, if using)
• For the Tangy Cabbage Slaw:
• ½ head green or red cabbage (about 4 cups shredded)
• ¼ red onion, very thinly sliced
• ¼ cup fresh cilantro, chopped
• 3 tablespoons fresh lime juice (from 1-2 limes)
• 1 tablespoon apple cider vinegar (optional, for extra tang)
• ½ teaspoon salt, or to taste
• Pinch of black pepper
• Optional: 1 teaspoon Belizean-style hot sauce (like Marie Sharp's)
• For the Salbutes Masa Dough:
• 2 cups masa harina (not cornmeal)
• 1 ½ cups warm water, plus more if needed
• 1 tablespoon recado rojo (achiote paste), dissolved in ¼ cup of the warm water
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2-3 tablespoons neutral oil (for kneading, optional)
• For Frying:
• 4-6 cups neutral high-smoke-point oil (canola, vegetable, peanut, or grapeseed)
• For Serving/Garnishes:
• 2-3 ripe Roma tomatoes, diced
• Pickled red onions
• Sliced jalapeño or habanero peppers (fresh or pickled)
• Sliced avocado or guacamole
• Lime wedges
• Belizean-style hot sauce

Directions

1. Make the Chicken Topping
2. Poach or Simmer Chicken: Place chicken breasts/thighs in a medium pot with chicken broth (or water), quartered onion, smashed garlic, 1 teaspoon salt, black pepper, and dried oregano (if using). Bring to a gentle simmer over medium heat.
3. Cook Chicken: Reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and easily shreds with a fork. Do not overcook.
4. Shred Chicken: Remove chicken from broth and let it cool slightly. Reserve about ½ cup of the cooking liquid. Shred the chicken using two forks or your hands.
5. Season (Optional Recado): If using recado rojo, heat 1 tablespoon neutral oil in a small pan over medium heat. Sauté the recado rojo for 1 minute until fragrant. Add the shredded chicken and 2-3 tablespoons of the reserved cooking liquid (or more, if needed, to keep it moist). Stir to coat the chicken evenly. If not using recado, simply toss the shredded chicken with a tablespoon or two of the reserved cooking liquid to keep it juicy. Taste and adjust salt if needed. Set aside.
6. Mix the Cabbage Slaw
7. Combine Ingredients: In a medium bowl, combine the shredded cabbage, thinly sliced red onion, and chopped cilantro.
8. Dress Slaw: Pour in the lime juice and optional apple cider vinegar. Season with ½ teaspoon salt and a pinch of black pepper. Add optional Belizean-style hot sauce if desired.
9. Marinate: Toss everything together thoroughly. Let the slaw sit for at least 15-20 minutes (or while you prepare the dough and fry the salbutes) to allow the flavors to meld and the cabbage to soften slightly.
10. Make the Salbutes Masa Dough
11. Hydrate Masa Harina: In a large bowl, combine the masa harina, baking powder, and salt. Whisk briefly to combine.
12. Prepare Liquid: In a separate bowl or measuring cup, dissolve the 1 tablespoon recado rojo in ¼ cup of warm water. Then, add this mixture to the remaining 1 ¼ cups of warm water.
13. Mix Dough: Gradually pour the warm water mixture into the masa harina, mixing with your hands or a sturdy spoon until a shaggy dough forms.
14. Knead: Turn the dough out onto a clean surface and knead for 5-7 minutes until it's smooth, pliable, and no longer crumbly. It should feel like playdough. If the dough is too dry and crumbly, add warm water a teaspoon at a time. If it's too sticky, add a tablespoon of masa harina. You can also knead in 2-3 tablespoons of neutral oil for a slightly richer dough, though it's optional.
15. Rest: Cover the dough with a damp cloth or plastic wrap and let it rest for 10-15 minutes.
16. Portion & Press the Disks
17. Portion Dough: Divide the dough into golf-ball-sized portions (about 1.5-2 inches in diameter). You should get 12-16 balls. Keep them covered to prevent drying.
18. Prepare Press: If using a tortilla press, line both sides with two pieces of plastic wrap (cut from a ziplock bag or a plastic grocery bag).
19. Press Disks: Place one dough ball in the center of the press, close, and press firmly but gently to form a disk about 4-5 inches in diameter and about ⅛ inch thick. Do not press too thin, as this can prevent puffing.
20. No Press? No Problem! If you don't have a press, place a dough ball between two pieces of plastic wrap and use a heavy skillet, a pie plate, or a rolling pin to flatten it evenly.
21. Fry Until Puffed and Golden
22. Heat Oil: Pour 4-6 cups of neutral oil into a heavy skillet or Dutch oven until it's about 1-2 inches deep. Heat over medium-high heat to 350-375°F (175-190°C). If you don't have a thermometer, test by dropping a tiny piece of dough into the oil; it should sizzle immediately and float to the top within a few seconds.
23. Fry Salbutes in Batches: Carefully slide 2-3 salbutes into the hot oil, ensuring you don't overcrowd the pan.
24. Encourage Puffing: As they fry, gently press the center of each salbute with a slotted spoon or tongs. This helps them puff up into a hollow pocket.
25. Cook Until Golden: Fry for 1-2 minutes per side, or until they are golden brown and puffed. They should still be slightly soft and pliable, not dark and hard.
26. Drain: Using a slotted spoon or tongs, transfer the fried salbutes to a wire rack set over paper towels to drain excess oil. Keep warm while you fry the remaining salbutes.
27. Assemble & Serve
28. Prepare Base: Gently press down on the center of each puffed salbute to create a shallow "bed" for the toppings.
29. Layer: Spoon a little of the tangy cabbage slaw onto each salbute, followed by a generous portion of the warm shredded chicken.
30. Garnish: Top with diced tomatoes, pickled red onions, sliced peppers, and avocado.
31. Serve Immediately: Serve your Belizean Salbutes immediately with extra lime wedges and Belizean-style hot sauce on the side. Enjoy!