Salbutes de Pollo

Ingredients

• 2 cups cooked shredded chicken
• 1.5 cups masa harina (corn flour for tortillas)
• 1 cup warm water
• 1 medium red onion
• 3 tablespoons fresh lime juice
• 2 cups, shredded green cabbage
• 2 cups neutral oil for frying
• 1 teaspoon, divided salt and black pepper

Instructions

1. 1

   Cut the red onion lengthwise from root to tip into 4 wedges, then slice each wedge crosswise into thin half-moons about the thickness of a dime.

2. 2

   Place the sliced onion in a small bowl and pour 3 tablespoons of lime juice over it; stir to coat evenly and let sit while you prepare the masa, so the acid softens and pickles the onion.

3. 3

   In a large bowl, combine 1.5 cups masa harina with 1 cup warm water and 0.5 teaspoon salt; stir with a wooden spoon until the mixture looks like wet sand that holds together when squeezed.

4. 4

   Shred 2 cups of cooked chicken by pulling the meat apart with two forks into bite-sized pieces about the size of peas; set aside in a small bowl and season with 0.5 teaspoon salt and a pinch of black pepper.

5. 5

   Pour 2 cups of neutral oil into a deep, heavy pot or Dutch oven until the oil reaches 2 inches up the side of the pot.

6. 6

   Heat the oil over medium-high heat until it shimmers and a small piece of masa dough sizzles immediately when you drop it in, about 5–7 minutes.

7. 7

   Wet your hands lightly with cool water to prevent sticking, then pinch off about 1.5 tablespoons of masa dough and roll it gently into a smooth ball about the size of a walnut.

8. 8

   Flatten the ball on the edge of a small bowl or ramekin into a thin disc about 3 inches wide and 1/4-inch thick, using your thumb and fingers to press from the center outward.

9. 9

   Carefully peel the disc from your hand and drop it into the hot oil; it should sink, then immediately float and puff up to the surface, like a small pillow, within 15–20 seconds.

10. 10

    Fry the disc for 2–3 minutes, stirring gently once halfway through so it browns evenly and the whole surface turns golden-tan, like an old penny.

11. 11

    Use a slotted spoon to lift the fried disc from the oil and place it on a plate lined with paper towels to drain; repeat steps 7–11 with the remaining masa dough until all discs are fried.

12. 12

    Once each fried disc has drained and cooled for about 1 minute, use the edge of a spoon or your thumb to gently push and create a small bowl-shaped indent about 1 inch deep in the center of the disc, being careful not to break through the bottom.

13. 13

    Spoon 2 tablespoons of shredded seasoned chicken into the indent of each salbute, pressing gently so it sits nestled in the cup.

14. 14

    Top each salbute with a small handful of shredded green cabbage, piling it loosely on top of the chicken so the salad sits proud and visible.

15. 15

    Using a slotted spoon, lift a small amount of the pickled onions from the bowl along with about 1 teaspoon of the liquid and place on top of the cabbage for brightness and tang.

Tools you’ll need

• large mixing bowl
• small bowl
• wooden spoon
• deep heavy pot or Dutch oven
• instant-read or deep-fry thermometer (optional but helpful)
• slotted spoon
• paper towels
• small spoon or thumb for creating indent
• two forks for shredding chicken
• sharp knife and cutting board

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