We can’t tell you how many times people tell us they love the food that the cooks have prepared during their mission trip to Belize. Here is a chance to enjoy a little bit of Belize at home! Most of the time our wonderful cooks don’t use recipes so they have done the best they can to provide us with some sort of measuring options. We’ll try to post a different recipe every now and then so feel free to let us know what you’d like to see.
Salbutes – Should serve 8 – 12
Ingredients:
6 cups cornflour (corn masa)
1/2 cup flour
3 teaspoons salt
2 teaspoons vinegar
black pepper
paprika (optional)
vegetable oil
1 tablespoon red achiote paste (red recado)
1 lb chicken breast
4 1/2 cups cabbage
1 1/2 cups tomato sliced
4 cups
sliced jalapenos
tortilla press
parchment paper
Step #1: Masa
– Mix masa with the 2 teaspoons salt and 1 tablespoon recado
– Add flour
– Slowly add water until it is soft and the masa holds together and mixes well
– After mixing the masa make 1 inch balls
– Place each ball of masa in between 2 sheets of parchment paper in the center of your tortilla press and flatten
– Heat vegtable oil in a frying pan and fry until golden brown (don’t over fry)
– Remove from frying pan and drain
Step #2: Chicken
– Boil the chicken breast with some salt, black pepper, and recado or paprika for about 25 minutes
– Make sure the chicken is covered by the water
– Cool and shred chicken
Step #3: Toppings
– Slice onions in thin slices and boil for a couple of minutes with salt and 1 teaspoon vinegar
– Slice tomatoes in thin circles
– Cut the cabbage in small squares and mix it with some salt, black pepper, water, and vinegar
Step #4: Building
– Top the cornflour tortilla with chicken first, followed by cabbage, tomatoes, onions, and jalapenos.
Enjoy!
