Chicken Salbutes Divorciados

Lorenza Ávila
Salbutes are a traditional and delish street-food dish of Mayan origin born in Yucatán and now they come with a little twist! Featuring handheld fried tortillas topped with shredded chicken in delish Jalapeño-based red and green salsas, lettuce, and avocado, these chicken salbutes divorciados will bring an explosion of flavor. Get ready to take your senses through a magical and tasty ride with these chicken salbutes divorciados!
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Ingredients
6
Portions
  • 800 grams masa dough
  • 1 tablespoon lard, for the salbutes
  • some salt, for the salbutes
  • 1 tablespoon baking powder, for the salbutes
  • some vegetable oil, for frying the salbutes
  • 5 tomatillos, cut into quarters, for the chicken in green sauce
  • 1/4 onions, for the chicken in green sauce
  • 1 clove garlic, for the chicken in green sauce
  • 2 cuaresmeño chiles, for the chicken in green sauce
  • 1/4 cups fresh cilantro, for the chicken in green sauce
  • 1/2 cups chicken broth, for the chicken in green sauce
  • 2 tablespoons vegetable oil, for the chicken in green sauce
  • 1 1/2 cups chicken breast, shredded and cooked, for the chicken in green sauce
  • some salt, for the chicken in green sauce
  • some pepper, for the chicken in green sauce
  • 1/4 onions, for the chicken in green sauce
  • 1 clove garlic, for the chicken in green sauce
  • 5 tomatoes, cut into quarters, for the chicken in red sauce
  • 2 cuaresmeño chiles, for the chicken in red sauce
  • 1/4 cups epazote, for the chicken in red sauce
  • 1/2 cups chicken broth, for the chicken in red sauce
  • 2 tablespoons vegetable oil, for the chicken in red sauce
  • 1 1/2 cups chicken breast, shredded and cooked, for the chicken in red sauce
  • some salt, for the chicken in red sauce
  • some pepper, for the chicken in red sauce
  • 2 cups lettuce, cut into thin strips, for garnish
  • 1 cup red onion, pickled, for garnish
  • 1/2 cups tomato, cut into medium-sized cubes, for garnish 
  • some avocado, for garnish
  • some green salsa, for serving
Preparation
25 mins
26 mins
Easy
  • For the salbutes: In a bowl, mix masa dough, lard, salt, and baking powder until completely incorporated. Using your hands, form small masa dough balls and flatten them to 0.3-inch-thick discs to form the salbutes. Repeat until all the masa dough is used up. Set aside.
  • In a small pot, heat oil over low heat. Fry salbutes until cooked through. Drain on a paper towel-lined plate and set aside.
  • For the chicken in green sauce: In a blender, combine tomatillo, onion, garlic, Jalapeño chile, cilantro, and chicken broth and blend until completely incorporated. In a skillet over medium heat, heat oil and cook green sauce. Add shredded chicken and season with salt and pepper. Cook for 8 minutes and set aside.
  • For the chicken in red sauce: In a blender, combine tomato, onion, garlic, Jalapeño chile, epazote, and chicken broth and blend until smooth. In a skillet, heat oil over medium heat and cook red sauce. Add shredded chicken and season with salt and pepper. Cook for 8 minutes and set aside.
  • On a chopping board, place a salbute and top with lettuce, shredded chicken in green or red sauce, tomato, and pickled red onions. Repeat until all ingredients are used up.
  • Serve chicken salbutes divorciados topped with avocado and green salsa.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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