Tuesday, February 12, 2013


We just got back from Belize on Saturday.  We had such amazing food out there!!  Yesterday I made homemade Tortillas and Beans & Rice.  They didn't turn out as good as my sister in-laws.  That's something I need to work on. ;)  We had Salbutes out there and they were really good.  I made them for supper today and they were delicious!!


7.5 lbs. Chicken pieces, skinned (I used drumsticks)

1 large Onion, finely chopped
1 can Tomato Soup
2 cubes Recado (about 2 Tbsp) (supposedly you can buy it at Sunny Day in Winkler)
1 1/2 Tbsp. Season-All (or Seasoning Salt)

Place chicken in a pot.  Cover with water.  Season with salt and pepper.  Cook chicken, covered, until done (about 45 minutes).  Remove chicken from pot.  Strain broth into a bowl;  set aside.  Debone and shred or chop chicken.  In the same pot, saute onion about 1/3 cup broth until translucent.  Return chicken to pot.  Stir in tomato soup.  Dissolve recado in a small bowl with some warm broth.  Add to pot along with enough of the broth to cover the chicken (I didn't add that much).  Season with Season-All.  Bring to boil.  Reduce heat.  Simmer over medium-low heat for about 20-30 minutes.  Yield:  about 11 cups of chicken (freezes well).

2 cups Maseca (Corn Flour)
1/2 tsp. Salt
2 cups Warm Water
1/2 cube Recado (about 1/2 Tbsp)
Oil for frying
4 cups Chicken (recipe above)
Shredded Lettuce (we used cabbage because that's how it was served to us)

In a bowl, stir together Maseca and salt.  In a small bowl, dissolve recado in about 1/3 cup of the warm water.  Pour over maseca.  Add enough of the warm water to make a soft dough.  Dough should hold together, but not be sticky.  If too sticky, add a little extra maseca.  Form into small balls.  Cut open a small resealable bag.  Lay rectangular piece of plastic on tortilla press.  Place one ball on plastic, folding plastic over ball.  Flatten with tortilla press.  Heat oil about 1/2 inch deep.  Fry tortillas in hot oil, about 10 to 15 seconds per side.  Tortillas should puff up.  Spread on a spoonful of chicken over fried tortilla.  Top with lettuce and tomato.  Yield:  about 35 salbutes (depending on their size).