Salbutes de Pollo (Puffy Yucatecan Fried Masa Tortillas)
Puffy, crisp-edged fried masa tortillas topped with chicken, lettuce, tomato, avocado and tangy pickled red onions.
Made with Pickled red onions (cebollas encurtidas) and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelMedium
- Costabout £2.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the masa harina, salt and warm water into a soft dough, knead for 2 minutes and rest, covered, for 10 minutes.
10 min - 2
Divide into 10 balls and press each between two sheets of cling film or in a tortilla press to a round of 9 cm, about 5 mm thick.
- 3
Heat the oil in a deep frying pan to 180 degrees, or until a pinch of dough sizzles at once. Fry one salbute at a time for 1 minute each side. It should puff slightly and turn pale golden. Drain on kitchen paper.
2 min - 4
Warm the pollo deshebrado (see the base recipe) with 2 tablespoons of water for 3 minutes until steaming hot all the way through.
3 min - 5
Top each salbute with chicken, lettuce, tomato, avocado and the pickled red onions (see the base recipe). Serve with lime wedges.
Tips
- The dough must be soft and slightly sticky or the salbutes will not puff.
- Do not press too thin. About 5 mm gives a puffy centre and crisp edges.
- Fry in batches so the oil stays hot, and serve at once.
Storing and freezing
Eat straight away. Fried salbutes lose crispness within an hour. Keep toppings in the fridge for up to 2 days.
Questions
What is the difference between salbutes and panuchos?
Both are Yucatecan fried masa tortillas. Salbutes are puffy and topped with meat and salad, while panuchos are stuffed with refried black beans before frying.
Can I bake them?
Baking will give a flatter, drier tortilla. Shallow frying is best for puffing.
Can I use turkey?
Yes. Shredded turkey is traditional in Yucatan. This recipe uses pollo deshebrado.
More made with pickled red onions (cebollas encurtidas)
Palak Paneer Kathi Rolls (Spinach Paneer Wraps)
EFNFVTorta Ahogada (Guadalajara Drowned Pork Sandwich)
NFTacos de Camaron a la Diabla (Devilled Prawn Tacos)
DFEFNFTamales de Barbacoa de Res (Beef Barbacoa Tamales)
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.