Photograph of the finished Salbutes

Mexico · Bánh ngô phồng chiên Salbutes

Salbutes

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 400 g
  • Photograph of Flour Flour 60 g
  • Photograph of Chicken breast Chicken breast 360 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Rice vinegar Rice vinegar 80 ml
  • Photograph of Habaneros Habaneros 2
  • Photograph of Avocado Avocado 1.2
  • Photograph of Oil Oil 240 ml
  • Photograph of Tomato Tomato 2

Method

  1. 1 Knead the masa dough with 15g of flour and 70ml of warm water; the flour makes the crust more pliable, so the pastry rises high without cracking.
  2. 2 Press three thin peels, each 3 mm thick, and let them rest for 10 minutes under a damp cloth.
  3. 3 Fry in oil at 180 degrees, using a spatula to pour hot oil over the surface of the pastry to make it puff up into an air pocket for 40 seconds.
  4. 4 Remove from the pan and place on absorbent paper when the bread is still light golden; salbute should be soft and chewy, not crispy and hard like tostada.
  5. 5 Arrange shredded chicken, pickled red onion, tomato slices, avocado, and habanero peppers on top of the pizza.

With an appliance

  • Air fryer 45 min

    Replace step 3: spray oil on both sides of the dough crust and fry in an air fryer at 200 degrees for 6 minutes, flipping at the 3rd minute; the pastry will puff up just right, so remove it when lightly golden to keep it soft and chewy like in step 4.

Start cooking