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Salbutes in chicken escabeche recipe
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- Cuisine: Mexican
- Serves 4
Salbutes are a kind of Mexican tortilla but they are fried in a large amount of very hot oil. They can be served with a variety of toppings and chicken escabeche is one of the most delicious recipes. They come from the region of Yucatan in Mexico and they are always handy for a casual entrée.
Ingredients
1kg chicken drumsticks3 onions
Pinch of Mexican oregano
1kg fresh tomatillos (or canned)
1 tbsp fresh ground pepper
¼ cup apple cider vinegar
1 cup cornflour
Vegetable oil, for frying
Preparation
To make the chicken escabeche, boil the chicken drumsticks in salty water. Cook until tender.Drain the chicken, and remove all the meat from the bones. Shred the chicken meat.
Place the meat in a bowl, cover with gladwrap and leave in the fridge to cool.
To make the escabeche sauce, slice the onions in circles and fry them with oil over a medium heat.
Add the oregano and tomatillos and cook for 30 minutes. Add the pepper and apple cider vinegar.
Add the shredded chicken to the escabeche sauce, turn off the heat and set aside.
To make the salbutes, mix the cornflour with half a cup of warm water. Set aside for 20 minutes.
Form little balls and then roll them until flat. Deep fry the salbutes in hot oil. They will quickly puff up and go crispy. Drain on kitchen paper towel.
Serve the salbutes on a plate with the chicken escabeche on top.
To reheat the salbutes, bake in a hot oven for 4-5 minutes.
If you enjoyed this Salbutes in chicken escabeche recipe then browse more Mexican recipes, meat recipes, spanish radio recipes, prepare ingredients in advance recipes, egg-free recipes and our most popular hainanese chicken rice recipe.
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