In 2006 and 2007 I was blessed to take a couple of mission trips to Orange Walk Belize. My husband and I were introduced to missions through a wonderful couple from our church.
Kenneth & Barbra Montgomery
They are two of my favorite people in the world and I thank God for their ministry. They are true examples of disciple makers. No matter were they go the light of Jesus shines bright. With Christ's leading through Mr. Kenneth and Mrs Barbie I have fallen in love with the people of Belize. I also became pretty fond of the cooking there too! Which brings me to the hunt for Salbutes.
Since my last trip to Belize I have been on the hunt for a great Salbute recipe. This is what I would call a delicious Belizean tostada.
UNBELIZABLE I finally found one that I think is close.
Ingredients for masa
ok... I cheated on this one. I used store bought pre made masa tortillas
Ingredients for Baking Chicken
1 sweet onion chopped
2 cups chicken broth
2 balls red racado spice
2 balls red racado spice
2 T wrochtishire sauce
salt and pepper -- to taste (I used season salt - this is big in Belize)
Bake at 350 for 1 1/2-2 Hours or until done
Let cool shred and store in juices overnight in frig.
Reheating the Chicken
Put chicken and juices in large skillet adding 1/2 cup chicken broth and 1tsp red racado. Heat until juices are evaporated. Do not over cook or it will be dry.
Toppings
1 cup shredded Mexican Style lettuce
1 1/2 cups cooked chicken -- shredded
1 can refried beans
1 cup shredded Mexican Style lettuce
1 1/2 cups cooked chicken -- shredded
1 can refried beans
Bunch Grape tomatoes – sliced
Avocado slice for each salbutes -- (optional)
Avocado slice for each salbutes -- (optional)
Ingredients for pickled red onions
2 red onions -- peeled and thinly sliced
1/2 cup lime juice
1/2 teaspoon dried oregano -- (optional)
salt and pepper -- to taste
2 red onions -- peeled and thinly sliced
1/2 cup lime juice
1/2 teaspoon dried oregano -- (optional)
salt and pepper -- to taste
Directions for the pickled red onion: Place onions in a saucepan, add water to cover, bring to a boil and remove from heat. Drain and rinse in cold water to stop the cooking process. Place the onions in a glass container with lime juice, dried oregano and salt and pepper. Allow to sit for several hours before serving. They keep up to one week in the refrigerator.
Assemble Salbutes: Top each salbutes with a thin layer of refried beans, chicken. shredded cheese, lettuce, pickled red onion and sliced tomato. Place a slice of avocado, if desired. Serve immediately.
Top with Belizean hot pepper sauce for a bit of spice!
Well it looks and smells right.... now for the taste test.
The results are in and the hunt is over!
Now if I could just make those cool pastries!
I may just have to settle for a coca-cola in a bag :)
Enjoy!
