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00Ingredients
For the Salbutes:
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2 cups masa harina
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2 tablespoons flour
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1/2 teaspoon baking powder
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3/4 cup water, or more if necessary
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Oil for frying
For the Garnish:
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2 chicken breasts, poached, skin removed, shredded
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1 small onion, chopped fine
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2 tablespoons chopped cilantro
Instructions
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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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.
IngredientsFor the Salbutes:
For the Garnish:
InstructionsCombine 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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