🇧🇿 How to Make Salbutes

Craving Salbutes? On FoodNeverComes the food never actually comes — so here's how to make real Salbutes at home, in about 45 min, with stuff you probably already have.

🛒 Ingredients

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• 2 cups masa harina
• 1½ cups warm water
• ½ tsp salt
• 300g chicken, poached and shredded
• shredded cabbage, thinly sliced
• 1 onion, pickled in lime juice
• tomato sauce or salsa
• oil for frying

👩‍🍳 Method

1. Mix the masa, salt and warm water into a soft dough that holds together without cracking at the edges when pressed. Too dry is the main problem — add water a spoon at a time.
2. Press into small thin discs between two sheets of plastic.
3. Fry in 180°C oil. They will puff up in the middle — that puff is what makes it a salbute rather than a panade.
4. Fry 1–2 min a side to golden and just crisp on the outside but still soft within. Salbutes are meant to be pliable, not brittle.
5. Drain, then top with shredded chicken, cabbage and pickled onion.
6. Spoon salsa over and serve at once. The difference between salbutes and panades is that salbutes are soft and open-topped; panades are sealed and hard-fried.