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Uncategorized » Salbutes

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Salbutes

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Disclosure: This is a sponsored post in collaboration with Latina Bloggers Connect and MASECA. All opinions are my own.
Salbutes

Salbutes

I’m planning a spending the day at the beach this year for July the 4th, but I wanted to have a little pre-fiesta for those family members not joining us that day.  With busy schedules and summer activities I grasp at any chance to have the famila over for dinner.  I whipped up a big platter of Salbutes and loaded them with roasted chicken, pickled red onions and slices of avocado.  Salbutes are similar to a tostada but instead are made from fresh masa ( I used maseca) instead of pre-cooked tortillas. The result is a light golden brown, puffy shell that can be topped with anything from chicken, refried beans, rajas, pork or elote con rajas.

Salbutes are pressed to form a slightly thicker tortilla in a tortilla press, but you can also use a regular rolling pin and damp hands to form them.  Keep the dough from drying out with a damp cloth while you form the salbutes.  I fried them up, drained them on a paper towel and stashed them in a warm oven until I was ready to serve. I also save time by preparing all my toppings a few hours ahead. Served warm loaded with toppings they were gone in no time at all.

 

Salbutes - Mexican corn masa appetizer

 

Salbutes - Mexican corn masa appetizer
Print
Salbutes
Author: Vianney Rodriguez
Ingredients
  • 2 cups Maseca Nixtamasa
  • 1 1/4 cups warm water
  • 1 tsp salt
  • Toppings:
  • Roasted chicken shredded
  • Avocado sliced
  • Pickled red onions
  • Queso fresco crumbled
  • Cilantro chopped
Instructions
  1. In a large bowl combine flour, warm water and salt.
  2. With hands mix until dough is smooth.
  3. Heat oil to 375 degrees.
  4. Divide dough into 12-14 pieces and roll until balls.
  5. Cover dough with a damp cloth to prevent from drying and line a tortilla press with plastic film.
  6. Lightly press each dough ball to form disc, salbutes are thicker than tortillas so be careful not to press too much. Remove salbute from tortilla press gently run fingers around the entire edge to seal dough.
  7. Fry salbute until golden brown and puffy. Drain on paper towels and keep warm in oven. Serve topped with chicken, avocado and pickled red onions.

Maseca Collage

 

 

 

Uncategorized4 Comments



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Comments

  1. Heather @girlichef says

    July 6, 2013 at 2:24 pm

    I’ve never tried a Salbute – I must change that pronto, I know we’d all adore them. They look delish. Hope you had a fabulous 4th! 🙂
    Heather @girlichef recently posted..Cheesecake Paletas {#SummerOfThePopsicle Guest Post: La Cocina de Leslie}My Profile

    Reply
  2. Rosa says

    July 3, 2013 at 8:59 pm

    Happy 4th of July!

    That speciality must be really scrumptious! A wonderfully summery dish.

    Cheers,

    Rosa

    Reply
  3. yummychunklet says

    July 3, 2013 at 8:13 pm

    Tasty looking post!
    yummychunklet recently posted..Rainbow Connection Cupcakes for International Picnic Day!My Profile

    Reply

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  1. Crispy Broiled Shrimp with Tangy Cocktail Sauce | Sweet Life says:
    May 15, 2014 at 2:17 pm

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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