Sambutes

Name: Sambutes
Yield: Makes 25–30
Cuisine: Mexico
Ingredients: several soft corn tortillas; 225 g/8 oz minced pork; 1 habanero or Scotch bonnet chilli, finely chopped; 1 onion, finely chopped; 50 g/1¾ oz plain flour, mixed with water to make a paste; olive oil, for frying; 300 ml/10 fl oz soured cream, to serve; salsa, to serve

Preparation info

Makes
25–30

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

This is a take on salbutes, a classic dish from Mexico’s Yucatán Peninsula. Deep-fried filled tortillas, stuffed with a spicy pork mix. This is habanero land – big fruit, mega kick.

Ingredients

olive oil, for frying
1 onion, finely chopped
1 habanero or Scotch bonnet chilli, finely chopped
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Americas
Mexico
Starter
Central America

Method

Heat a little olive oil in a large, heavy-based frying pan and soften the onion and chilli over a medium–high heat. Add the pork and cook for 4–5 minutes, stirring frequently, until lightly browned.

Using a 5-cm<