Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup cotija cheese, crumbled
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup diced tomato
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
Special equipment needed:
- Cast iron skillet or griddle
- Mixing bowl
- Plastic wrap
Step-by-step instructions:
1. In a mixing bowl, combine masa harina, salt, and warm water. Mix well until a dough forms.
2. Divide the dough into 8 equal portions and roll each portion into a ball.
3. Place a ball of dough between two sheets of plastic wrap and press down with a tortilla press or a heavy skillet until it forms a thin round disc.
4. Heat a cast iron skillet or griddle over medium-high heat. Add a tablespoon of vegetable oil and cook the salbutes for 2-3 minutes on each side until lightly browned and crispy.
5. In a separate bowl, combine diced red onion, tomato, jalapeno pepper, cilantro, lime juice, salt, and pepper to make the spicy salsa.
6. To assemble, place a salbute on a plate and top with a spoonful of the spicy salsa. Sprinkle with crumbled cotija cheese and serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 190
- Total fat: 9g
- Saturated fat: 2g
- Cholesterol: 10mg
- Sodium: 300mg
- Total carbohydrates: 22g
- Dietary fiber: 2g
- Sugars: 1g
- Protein: 6g
Substitutions for ingredients:
- Masa harina can be substituted with all-purpose flour or cornmeal.
- Cotija cheese can be substituted with feta cheese or queso fresco.
- Jalapeno pepper can be substituted with serrano pepper or red pepper flakes.
Variations:
- Add shredded chicken or beef to the spicy salsa for a heartier meal.
- Top with avocado slices or guacamole for added creaminess.
- Substitute the spicy salsa with a mild tomato salsa or pico de gallo for a milder flavor.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the water or masa harina accordingly.
- Use a tortilla press or a heavy skillet to flatten the dough evenly.
- Cook the salbutes until they are crispy and lightly browned on both sides.
Storage instructions:
- Store leftover salbutes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the salbutes in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Serve the salbutes on a colorful plate with a side of guacamole and a lime wedge.
Garnishes:
- Garnish with fresh cilantro leaves and lime wedges.
Pairings:
- Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
- Mexican rice, black beans, or a simple green salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it forms a smooth dough.
- If the salbutes are not crispy, increase the heat and cook for a few more minutes on each side.
Food safety advice:
- Make sure to cook the salbutes thoroughly to avoid any foodborne illnesses.
Food history:
- Salbutes are a traditional Mayan dish from the Yucatan Peninsula in Mexico. They are made with masa harina, similar to tortillas, and are typically topped with shredded chicken, avocado, and pickled onions.
Flavor profiles:
- Salbutes are crispy and slightly chewy with a mild corn flavor. The spicy salsa adds a kick of heat, while the cotija cheese adds a salty and tangy flavor.
Serving suggestions:
- Serve the salbutes as an appetizer or a light meal.
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Region: Mexican