Salbutes

Prepare the Dough

In a large mixing bowl, combine the masa harina, warm water, and salt.

Mix until a smooth dough forms. If the dough is too dry, add a little more water, a tablespoon at a time.

Cover the dough with a damp cloth and set aside.

Shape the Salbutes

Divide the dough into small balls, about the size of a golf ball.

Flatten each ball into a small, thick circle using a tortilla press or by hand.

Fry the Salbutes

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until hot.

Fry the dough circles in batches until they are golden brown and puffed up, about 1-2 minutes on each side.

Remove from the oil and place them on paper towels to drain any excess oil.

Prepare the Toppings

While the salbutes are frying, prepare the toppings.

In a bowl, combine the shredded chicken with a little salt and pepper to taste.

Dice the tomato, finely chop the onion, slice the avocado, and shred the cabbage.

Have the pickled red onions and fresh cilantro ready.

Assemble the Salbutes

Place the fried salbutes on a serving platter.

Top each salbute with a layer of shredded cabbage.

Add a portion of shredded chicken on top of the cabbage.

Sprinkle diced tomato and chopped onion over the chicken.

Add slices of avocado and pickled red onions on top.

Garnish with fresh cilantro and a squeeze of lime juice.

Serve