Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup water
- 1/2 cup vegetable oil
- Pico de Gallo:
- 2 medium tomatoes, diced
- 1/2 red onion, diced
- 1 jalapeno, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
- Rolling pin
- Large skillet
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper. Brush mixture onto chicken breasts.
3. Grill chicken for 6-8 minutes per side or until cooked through. Remove from heat and let rest for 5 minutes before slicing into thin strips.
4. In a large mixing bowl, whisk together flour, baking powder, and salt. Slowly add water, stirring until a dough forms.
5. On a floured surface, roll out dough to 1/4 inch thickness. Cut into 4-inch circles.
6. Heat vegetable oil in a large skillet over medium-high heat. Fry circles of dough until golden brown, about 1-2 minutes per side. Drain on paper towels.
7. In a medium mixing bowl, combine diced tomatoes, red onion, jalapeno, cilantro, lime juice, salt, and pepper to make pico de gallo.
8. To assemble, top each salbute with grilled chicken strips and pico de gallo.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
- Vegetable oil: medium-high heat
Serving size:
- Makes 8 salbutes
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 32g
- Protein: 20g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Vegetable oil can be substituted with canola oil or avocado oil.
Variations:
- Add sliced avocado or guacamole to the top of each salbute.
- Substitute the grilled chicken with grilled shrimp or steak.
- Top with crumbled queso fresco or cotija cheese.
Tips and tricks:
- Make sure to let the chicken rest before slicing to ensure it stays juicy.
- Use a tortilla press to flatten the dough circles for a more uniform shape.
- Serve with a side of refried beans or rice.
Storage instructions:
- Store leftover salbutes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place salbutes in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with a side of refried beans and rice.
- Garnish with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
- Sliced avocado
- Crumbled queso fresco or cotija cheese
Pairings:
- Mexican rice
- Refried beans
- Black beans and corn salad
Suggested side dishes:
- Mexican rice
- Refried beans
- Black beans and corn salad
Troubleshooting advice:
- If the dough is too dry, add more water, 1 tablespoon at a time, until a dough forms.
- If the dough is too sticky, add more flour, 1 tablespoon at a time, until the dough is no longer sticky.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Salbutes are a traditional Mayan dish from the Yucatan Peninsula in Mexico. They are made with a fried dough base and topped with various meats and vegetables.
Flavor profiles:
- Salty, savory, and slightly spicy from the grilled chicken and pico de gallo.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Mexican