Salbute

It's supposed to be a traditional Mexican appetizer (a specialty
of the Yucatan) made with shredded chicken (or pork?) marinated
in orange juice, achiote, spices and herbs (powdered coffee?),
served on mini-tostadas.

No mention of it here with Google searches.

Anybody have a recipe?

Thanks

The ingrediants sound like Pollo Pibil or Cochinita Pibil. Rick
Bayless has a recipe in his "Authentic Mexican" cookbook.


"Smack Sma" wrote:

Salbute

It's supposed to be a traditional Mexican appetizer (a specialty
of the Yucatan) made with shredded chicken (or pork?) marinated
in orange juice, achiote, spices and herbs (powdered coffee?),
served on mini-tostadas.

No mention of it here with Google searches.

Anybody have a recipe?

Thanks

"Rick Barrett" wrote:
The ingrediants sound like Pollo Pibil or Cochinita Pibil.

Having learned more since last post, Salbute is akin to or the same thing as
Antojitos.
Sigh, no recipe for that here either.
Matter of fact, Mr. Wright owns the honorable distinction of being the only
one to use the word "antojito" (also "ecology") since a.f.m-c.'s beginning.

http://groups.google.com/groups?q=+%...xas.net&rnum=1
From: David Wright )
Subject: Help with a word?
Newsgroups: alt.food.mexican-cooking
Date: 1999/03/01

He actually mentions munching on said item and perhaps could offer insight?

I found a recipe (in Spanish) he
http://mexico.udg.mx/cocina/antojos/Salbutes.html
but by the time BabelFish butchers the translation,
it really starts to sound unsavory.
Example:
"¼ of kg of worn out meat of pig"
"1 spoonful coffee of dust of hornear"

Thanks for the Pibil tips.
I'll track 'em down.

On Sun, 14 Dec 2003 13:33:44 -0600, "Smack" wrote:

Matter of fact, Mr. Wright owns the honorable distinction of being the only
one to use the word "antojito" (also "ecology") since a.f.m-c.'s beginning.

http://groups.google.com/groups?q=+%...xas.net&rnum=1
From: David Wright )
Subject: Help with a word?
Newsgroups: alt.food.mexican-cooking
Date: 1999/03/01

He actually mentions munching on said item and perhaps could offer insight?

As I know them, antojitos are little snack-like items that might be
eaten as party-type foods, and are often made as thick, tortilla-like
carriers for shredded meat, refried beans, cheese, other good stuff.

One antojito is a "chalupa," a boat-shaped antojito named for the
rental boats at a lake in Mexico City.

David

"David Wright" wrote in message
One antojito is a "chalupa," .....................

Here's what I've gleaned from:
http://www.sailinglinks.com/mexican_recipes.htm

"The word antojito comes from the Spanish word antojo,
which means whim."
Antojito is not an entrée or a specific recipe but a (LARGE)
category of Mexican dishes (based on tortillas) encompassing:
Burritos, Chimichangas, Enchiladas, Entomatadas, Flautas,
Garnachas, Gorditas, Molotes, Panuchos, Papadzules,
Pellizcadas, Quesadillas,
Salbutes - "Tortilla masa, often with flour added, is formed
into a small, fairly thick tortilla, fried until
crisp and light, then topped with shredded meat
and vegetables. A specialty of the Yucatan",
Sopes, Tacos (of all sorts), Tamales, Taquitos, Tlacoyos and
Tortas compuestas.

Don't flame me; I am an aficionado but by no means an expert
of Mexican cuisine.
This is simply a capsule description of what a sailor(?) says.

Does this info (conjecture?) sound anywhere close to accurate?
Wondering, and even worse, quoting a dubious source ......
BabelFish says antojo means ill. Yheck!