Recipes > Main Dish Recipes from Mayan Beach Garden Restaurant
Directions: Place chicken in a nonmetallic container. Top with onions and poblano strips. Combine marinade ingredients in a small bowl; mix well and pour over meat and onions. Refrigerate 8 hours or overnight. Remove the meat & onions from marinade, reserving the onions, peppers and marinade.
Place meat on hot grill, basting often with the marinade until done. Remove from heat. Sauté onion and peppers in hot oil - cook just until barely tender and remove from heat. Avoid over cooking and loosing the color in the peppers. When the chicken breasts are done, slice into thin strips and add to the skillet with sautéed vegetables. Heat corn tortillas quickly on the grill, watching and turning them often. Serve skillet mixture hot on the warm flour tortillas with your choice of sour cream, grated cheddar and jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and guacamole.
Nutrition Per serving: 530 Calories (kcal); 12g Total Fat; (20% calories from fat); 59g Protein; 47g Carbohydrate; 132mg Cholesterol; 1500mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES :Nothing typifies Yucatecan and Mayan cooking like Salbutes. These delicious snacks, sold in markets in Merida and other Yucatan towns, are small, "airy" tortillas with a variety of toppings, the most popular topping of all is shredded, cooked turkey or chicken. We serve it at Mayan Beach Garden with a small bowl of soup or beans and fresh fruit for a delicious lunch. SALBUTES ARE FEATURED IN THE TORTILLA 201 CLASS AT MAYAN BEACH GARDEN
Directions for Masa: Mix the first four ingredients until they are well blended. Divide the dough into 12 equal size balls and press them lightly in a waxed paper lined tortilla press. They should be smaller and thicker than regular tortillas, about 1/8" thick and 2 1/2"-3" in diameter. In a deep skillet, fry them on both sides in hot lard or oil. They will inflate as they cook. Remove each one as it inflates and drain well on paper towels.
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: Mix 1 tablespoon of lime juice with cabbage. Salt and pepper to taste. Top each salbute with a layer of cabbage, then turkey or chicken, pickled red onion and sliced tomato. Place a slice of avocado, if desired. Serve immediately.