Recipes

Vegan Jackfruit Salbutes

Serves 4

| Prep Time: 20 mins

| Cook Time: 20 mins

| Total Time: 40 mins

You may need: Chipotle Spice

Discover The Recipe

Get ready for a flavor-packed expedition into the heart of Yucatecan street eats with our Salbutes recipe—a Mayan food adventure that unveils the deep-rooted history and cultural richness of the Mayan people. These crispy, puffed tortillas aren't just a dish; they're a direct line to the spirited markets, lively streets, and centuries-old culinary traditions of Mexico's southeastern Yucatan and are a staple as well on the streets of tropical Belize.

It all starts with masa, a blend of masa harina (corn flour), water, baking powder, and sea salt—sacred ingredients to the Mayan people that drive a direct connection to their ancestors through a culinary legacy passed down through generations. Our chefs modernize this recipe to include Jackfruit instead of meat, for a veggie virtuoso soaking up the smoky vibes of our Piquant Post Chipotle Spice. In the Yucatan, where fresh produce reigns supreme, jackfruit pays homage to the region's ingenious use of spices and the sheer brilliance in plant-based creations. We serve Salbutes with a zesty cabbage slaw—crisp cabbage dancing with lime's zing and a hint of agave, showcasing the Yucatecan mastery of balancing bold flavors. As you build these Salbutes, picture the vibrant markets and the sizzle of street food stalls where these crispy delights aren't just a snack; they're a daily ritual. Crowned with creamy avocado, sliced jalapeño, and vegan cheese, each Salbute tells a story, a tale of Mayan flavors that have stood resilient against time. Garnished with cilantro and lime, your tastebuds transport you through Mayan tradition. Customize this recipe with meats, seafood, or any seasonal plant based ingredients.

Ingredients

For the Masa:
2 cups masa harina
1.5 cups water
1 teaspoon baking powder
½ teaspoon sea salt
vegetable oil for frying
For the Jackfruit:
2 14 oz can Jackfruit in brine
2 Tbsp olive oil
2 tsp Piquant Post Chipotle Spice
Salt and pepper to taste
For the cabbage slaw:
2 cups cabbage, shredded finely
Juice of 1 lime
1 tsp agave
Salt and pepper to taste
For the Salbutes:
2 avocados, sliced
1 jalapeno, seeded and sliced
1 cup crumbled vegan cheese
Garnish: Cilantro and lime

Notes

Consider serving vegan salbutes with a variety of sauces like cashew cream, or vegan chipotle mayo

Hot sauce can be included for those who enjoy a spicier kick.

Prepare larger quantities of the vegan protein base and toppings to have quick and easy leftovers for future meals.

For a lower-carb option, use lettuce leaves as wraps instead of corn tortillas.

Customize the toppings to suit the preferences of picky eaters. Offer a "build-your-own" salbute station to make it interactive and fun for kids.

Pair vegan salbutes with traditional Mexican sides like black beans, Mexican rice, or a refreshing side salad.

Instructions

To make the masa, mix the masa harina, water baking powder and sea salt until a smooth dough is formed. Knead the dough for about two minutes. If it appears too crumbly, add water one tablespoon at a time.

Divide the dough into balls using approximately 1-2 tablespoons (20 g) of dough for each. Flatten using a tortilla press. If you don’t have a tortilla press, you can place the dough between two pieces of parchment paper and either roll out with a rolling pin or press down with something heavy (like a cast iron skillet).

Heat approximately 1 inch (2.5 cm) of vegetable oil in a medium skillet over medium-high heat. Working in batches, cook each salbute for approximately 40-60 seconds on each side or until golden. Make sure not to let them get too crispy or they’ll be quite tough! Remove to a paper towel lined plate to absorb any excess oil.

Open the cans of jackfruit and drink the liquid. Rinse with fresh water and transfer to a food processor. Pulse until the jackfruit is shredded. Heat the olive oil in a skillet and add the shredded jackfruit. Cook over medium heat for about 5 minutes. Stir in the Chipotle Spice and season to taste with salt and pepper. Set aside until ready to use.

Toss the shredded cabbage with the lime juice, agave, salt and pepper. Top the fried salutes with the seasoned jackfruit, cabbage slaw, avocado, jalapeno, crumbled vegan cheese, cilantro and garnish with fresh lime. Serve immediately.

Alternatives & Substitutions

Experiment with textures by adding crunchy elements like roasted pumpkin seeds, crushed tortilla chips, or jicama slices to the toppings.
Looking for more great Chipotle Spice recipes? Try our vegan Burrito Mojado, Elote Corn Salad, or Chipotle Fish Tacos.
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