Pan-Fried Salbutes with Tomato and Pickled Onion Topping
Lightly puffed fried tortillas topped with fresh tomato, shredded chicken, and tangy pickled onions, a beloved Yucatecan street snack. This mexican-inspired street food ready in about 45 minutes pairs masa harina, warm water, teaspoon salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup cooked shredded chicken
- 1 cup ripe tomatoes, diced
- 1/2 cup thinly sliced red onion
- 1/4 cup white vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt (for pickled onions)
- 1/4 cup, chopped fresh cilantro leaves
- for serving lime wedges
Instructions
- Step 1: In a medium bowl, combine 2 cups masa harina, 1/2 teaspoon salt, and gradually add 1 1/4 cups warm water, mixing until a soft dough forms. Cover and let rest for 20 minutes.
- Step 2: Divide dough into 12 equal balls. Using a tortilla press or rolling pin, flatten each ball into 5-inch thin discs.
- Step 3: Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
- Step 4: Fry each tortilla disc for about 30 seconds per side until they puff up slightly and develop light golden spots. Drain on paper towels.
- Step 5: Prepare pickled onions by combining 1/2 cup thinly sliced red onion, 1/4 cup white vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt in a small bowl. Let sit for at least 20 minutes.
- Step 6: Top each fried tortilla with about 2 tablespoons cooked shredded chicken, 2 tablespoons diced tomatoes, and a spoonful of the pickled onions.
- Step 7: Garnish with 1 teaspoon chopped cilantro and serve immediately with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Salbutes with Tomato and Pickled Onion Topping take to make?
Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Salbutes with Tomato and Pickled Onion Topping?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masa harina from drying out.
Can I substitute ingredients in Pan-Fried Salbutes with Tomato and Pickled Onion Topping?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Salbutes with Tomato and Pickled Onion Topping for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Salbutes with Tomato and Pickled Onion Topping?
Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
