Belizean Style Salbutes Recipes

BELIZEAN STYLE SALBUTES

Belizean Style Salbutes image

Make and share this Belizean Style Salbutes recipe from Food.com.

Provided by Member 610488

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

vegetable oil (for frying)
8 corn tortillas (4 in. or 6 in.)
3 tablespoons olive oil
1 medium onion, halved and thinly sliced
1/2 teaspoon oregano
2 cups cooked chicken or 2 cups cooked turkey, shredded
1 cup chicken broth
1 habanero peppers or 2 serrano chilies, seeded and minced
2 tablespoons lime juice
1 tablespoon orange juice
1 avocado, sliced (optional)
1 1/2 cups green cabbage or 1 1/2 cups red cabbage, shredded

Steps:

To a small frying pan over high heat, add 1 inches of vegetable oil and heat to 375 degrees F. Fry tortillas, one at a time, until golden and crispy. Drain on paper towels.
Heat olive oil in a large frying pan over high heat. Add sliced onion and 1/4 teaspoons salt. Cook, stirring, until onions are soft, about 4 minutes. Add oregano and cook until fragrant, about 1 minute. Add chicken and broth. Bring to a boil, lower heat to a steady simmer, and cook, partially covered, for 10 minutes to let flavors blend.
Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 teaspoons salt. Set aside.
To assemble: Divide turkey-onion mixture among the 8 tortillas, then top each with avocado, cabbage. Serve with serrano-citrus sauce.

Nutrition Facts : Calories 346.5, Fat 16.6, SaturatedFat 3, Cholesterol 52.5, Sodium 268, Carbohydrate 27.8, Fiber 4.4, Sugar 3.6, Protein 22.4

BELIZEAN GARNACHES

Belizean Garnaches image

I love this street vendor dish, although I wish I could try it right in Belize! Day old or stale corn tortillas are preferred as they have a lower moisture content and fry up better. There are other toppings that you can use on this but I like this traditional version. Enjoy!

Provided by Nif_H

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup red kidney beans (mashed or blended) or 1 cup black beans (mashed or blended)
salt & fresh ground pepper (to taste)
4 ounces cabbage, about 2 cups (shredded)
1 small onion (small dice)
1 medium carrot, grated
1/2 cup vinegar
habanero pepper, finely diced (optional, to taste)
1 lb corn tortilla
cooking oil (for frying)
1 cup hard cheese, grated (Asiago, Edam, or Dutch type)

Steps:

Mash or blend cooked beans, season with salt and pepper.
Put cabbage, onions and carrots in small bowl with vinegar.
Add habanero to veggies in vinegar if you want heat.
Fry tortillas until puffy and crisp.
Put beans on hot tortilla.
Cover with cabbage, onions, and carrots.
Sprinkle with grated cheese.

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