Tag Archives: Latin America

Salbutes

24 Nov

This is one of my absolute favourite Belizean dishes to make. I first tried them years ago when J’s mom made them for dinner. Instantly hooked. As with many local specialties, everyone makes them just a bit differently and everyone claims their (or their mom’s) way is best. The basics, though: crunchy fried tortillas topped with shredded chicken or pork. The toppings and sauces are totally up to the cook: pickled onions, salsa verde, avocado, shredded cheese, sour cream, green onion, sliced jalapeno, and cilantro are all popular options. We do ours with thinly sliced avocado, shredded chicken simmered in salsa verde, sour cream, green onion, cilantro and a bit of hot sauce. You can include or omit just about any of the ingredients listed above: it’s truly about your own personal taste. We usually roast a whole chicken so we have leftovers for the rest of the week and shred both wings, a thigh and a breast. (Tip: take the skin off and save it to add when you’re dressing the tortillas. You want it to be crispy.) You could also poach chicken breasts in spice-tinged water – salt, pepper and oregano would be a nice combo.

This recipe makes 10. Two of us can polish that off but we are very full afterward.

Ingredients

10 tostadas (or 10 tortillas, fried)
2 chicken breasts or equivalent, cooked & shredded
1 c salsa verde
2 avocados, sliced
salt & pepper
lime juice
3 green onions, sliced
1 handful cilantro, finely chopped
sour cream
hot sauce, optional

Directions

1. Warm up your tostadas in the oven at a low temp. They have a high oil content, so make sure you keep an eye on them ensuring they don’t burn.
2. Heat up the salsa in a sauce pan til it simmers. Add in the chicken and stir. Allow chicken to warm through, 5-8 minutes.
3. Divide the avocado slices evenly among the warmed tostadas then season with salt, pepper and lime juice. Layer on the chicken, sprinkle with green onions and cilantro. Top with dollops of sour cream and, if you wish, dabs of hot sauce.

photo

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Roasted Poblanos w/ Chicken & Cheese

14 Mar

So many things about our trip to Belize made a lasting impression, not the least of which was the food.  I am seriously missing the flavours of Central America! I stumbled across a recipe for stuffed peppers a while back and, since I had some leftover roasted chicken in the fridge, it was clearly time to bust this one out!

Serves 2.

Ingredients

4 poblano/cubanelle peppers
2 tomatoes, chopped
1/2 white onion, chopped
1 clove garlic
1 ts dried oregano
1 ts cumin
1 ts cinnamon
1 ts salt
1 ts pepper
1 tb olive oil
2 c shredded chicken
1 1/2 c cooked rice
2 c cheddar, grated
1/4 cilantro, chopped
1 tb lime juice

Directions

1. Position oven rack 4 inches from broiler. Line sheet with foil.
2. Slit peppers from step to tip. Place on the sheet and broil, turning several times, until they are blackened.
3. Let the peppers cool then peel the skins, cut out the cores and return to the baking sheet.
4. Meanwhile, puree the tomatoes, onion, garlic, oregano, cumin, cinnamon, salt and pepper. Cook 8-10 minutes on medium-high heat until all the liquid evaporates.
5.  Remove the pan from the heat and add the chicken, rice, 1 cup of the cheese, cilantro and lime juice. Season with salt to taste.
6. Divide filling among the four peppers. (This gets a little messy – don’t worry if some spills out.) Broil for 4 minutes.
7. Top the peppers with the remaining cup of cheese and then broil 2 more minutes.

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