Salbutes de Pollo

Step 1

Cut the red onion lengthwise from root to tip into 4 wedges, then slice each wedge crosswise into thin half-moons about the thickness of a dime.

Step 2

Place the sliced onion in a small bowl and pour 3 tablespoons of lime juice over it; stir to coat evenly and let sit while you prepare the masa, so the acid softens and pickles the onion.

Step 3

In a large bowl, combine 1.5 cups masa harina with 1 cup warm water and 0.5 teaspoon salt; stir with a wooden spoon until the mixture looks like wet sand that holds together when squeezed.

Step 4

Shred 2 cups of cooked chicken by pulling the meat apart with two forks into bite-sized pieces about the size of peas; set aside in a small bowl and season with 0.5 teaspoon salt and a pinch of black pepper.

Step 5

Pour 2 cups of neutral oil into a deep, heavy pot or Dutch oven until the oil reaches 2 inches up the side of the pot.

Step 6

Heat the oil over medium-high heat until it shimmers and a small piece of masa dough sizzles immediately when you drop it in, about 5–7 minutes.

Step 7

Wet your hands lightly with cool water to prevent sticking, then pinch off about 1.5 tablespoons of masa dough and roll it gently into a smooth ball about the size of a walnut.

Step 8

Flatten the ball on the edge of a small bowl or ramekin into a thin disc about 3 inches wide and 1/4-inch thick, using your thumb and fingers to press from the center outward.

Step 9

Carefully peel the disc from your hand and drop it into the hot oil; it should sink, then immediately float and puff up to the surface, like a small pillow, within 15–20 seconds.

Step 10

Fry the disc for 2–3 minutes, stirring gently once halfway through so it browns evenly and the whole surface turns golden-tan, like an old penny.

Step 11

Use a slotted spoon to lift the fried disc from the oil and place it on a plate lined with paper towels to drain; repeat steps 7–11 with the remaining masa dough until all discs are fried.

Step 12

Once each fried disc has drained and cooled for about 1 minute, use the edge of a spoon or your thumb to gently push and create a small bowl-shaped indent about 1 inch deep in the center of the disc, being careful not to break through the bottom.

Step 13

Spoon 2 tablespoons of shredded seasoned chicken into the indent of each salbute, pressing gently so it sits nestled in the cup.

Step 14

Top each salbute with a small handful of shredded green cabbage, piling it loosely on top of the chicken so the salad sits proud and visible.

Step 15

Using a slotted spoon, lift a small amount of the pickled onions from the bowl along with about 1 teaspoon of the liquid and place on top of the cabbage for brightness and tang.