Mexican > Salbutes

Salbutes with Chorizo and Queso Fresco Recipe

Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1/2 pound chorizo, cooked and crumbled
- 1/2 cup crumbled queso fresco
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh tomato
- 1/4 cup chopped fresh avocado
- 1 lime, cut into wedges

Special equipment needed:
- Large skillet
- Mixing bowl
- Rolling pin
- Parchment paper

Step-by-step instructions:
1. In a mixing bowl, combine masa harina, warm water, and salt. Mix until a dough forms.
2. Divide the dough into 8 equal portions and roll each one into a ball.
3. Place a ball of dough between two sheets of parchment paper and flatten it with a rolling pin until it's about 1/4 inch thick.
4. Heat a large skillet over medium-high heat. Add the flattened dough and cook for about 2-3 minutes on each side, until lightly browned and cooked through.
5. Remove the cooked salbutes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
6. Top each salbute with cooked chorizo, crumbled queso fresco, chopped onion, cilantro, tomato, and avocado.
7. Serve with lime wedges on the side.


- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the salbutes
Serving size:
- Makes 8 salbutes, serves 4

Nutritional information:
- Calories per serving: 350
- Fat: 18g
- Carbohydrates: 32g
- Protein: 15g

Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal, but the texture and flavor will be slightly different.
- Chorizo can be substituted with any other cooked and crumbled sausage or ground meat.
- Queso fresco can be substituted with feta cheese or any other crumbly cheese.

Variations:
- Instead of chorizo, try using shredded chicken or beef as a topping.
- Add a dollop of sour cream or guacamole on top of the salbutes for extra flavor.
- For a vegetarian version, omit the chorizo and add sautéed vegetables like bell peppers and zucchini.

Tips and tricks:
- Make sure the skillet is hot before adding the salbutes to ensure they cook evenly.
- If the dough is too dry, add a little more water. If it's too wet, add a little more masa harina.
- To keep the salbutes warm while you're cooking the rest, place them in a warm oven or cover them with a clean kitchen towel.

Storage instructions:
- Store any leftover salbutes in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the salbutes in a preheated oven at 350°F for 5-10 minutes, or until heated through.

Presentation ideas:
- Arrange the salbutes on a platter and garnish with extra cilantro and lime wedges.

Garnishes:
- Fresh cilantro and lime wedges

Pairings:
- Serve with a side of black beans and rice for a complete meal.

Suggested side dishes:
- Black beans and rice

Troubleshooting advice:
- If the salbutes are sticking to the skillet, add a little more oil or reduce the heat.

Food safety advice:
- Make sure the chorizo is cooked through before adding it to the salbutes.

Food history:
- Salbutes are a traditional Mayan dish from the Yucatan Peninsula in Mexico. They are made with masa harina and topped with various meats, vegetables, and cheese.

Flavor profiles:
- The salbutes have a slightly crunchy texture from the fried masa harina, and are topped with savory chorizo, tangy queso fresco, and fresh vegetables.

Serving suggestions:
- Serve the salbutes as an appetizer or main dish for a casual dinner party or family gathering.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Creamy, Cheesy