Belizean Salbutes

Belizean Salbutes are a perfect combination of flavors; with pickled onions to balance the fried dough, fresh veggies to compliment the well seasoned shredded chicken. They are a crispy and festive treat, a little “fancier” than similar types of recipes: garnaches and panades.


Prep Time: 30 mins
Cook Time: 15 mins
Yields: 18


  • Shredded chicken, and chicken broth from cooking the chicken
  • Masa Dough: fresh masa or you can make your own from 2 cups corn flour (Maseca is our favorite brand), and 1 1/4 cup water
  • 2 balls- red recado
  • 2-3 - sliced tomatoes
  • 2 cups - chopped lettuce
  • 2 - sliced red onions
  • 1 cup - distilled white vinegar
  • oil for frying - vegetable or coconut is great


  1. Shredded Chicken: cook chicken to be shredded, season with red recado. Shred with a fork, and save the chicken broth for pickling the onions.
  2. Corn Dough: mix 1 red recado and water (If you have prepared masa, mix the recado directly into it by hand)
  3. Corn Dough: mix recado/water mixture slowly into corn flour by hand
  4. Corn Dough: knead until dough is smooth, pinch off portions and roll into balls. Allow to rest while you prepare other ingredients
  5. Veggies: Slice tomatoes, chop lettuce, and slice onions place each into separate bowls
  6. Quick pickled onions: Blanch onions in chicken stock, and then transfer to a bowl with white vinegar
  7. Fry the Corn Dough: heat oil in frying pan
  8. Fry the Corn Dough: using a tortilla press, press each corn dough into a disk
  9. Fry the Corn Dough: when your oil is hot, fry each salbute, being careful not to crowd your pan, flipping when needed
  10. Plate your Salbutes: On each fried corn dough, place a generous amount of shredded chicken, pickled onion, chopped lettuce and top with sliced tomatoes.
  11. Enjoy!

Pro Tips

To prevent your corn dough from sticking to the tortilla press, use 2 pieces of thin plastic on top and bottom. A sandwich or ziplock baggie cut in half works well!


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