Chicken En Escabeche (4 servings)


  1. Juice the limes and toss the cabbage with the lime juice and salt. Set aside.
  2. Place the masa harina, baking powder, and salt into a mixing bowl. Using your hands, gradually add the water, mixing until a dough forms.
  3. Divide the dough into either 12, then roll these into perfect balls. Flatten each ball between two pieces of plastic, pressing down evenly to form round discs. A tortilla press can be used if available.
  4. Heat the oil in a large skillet over a medium flame. When hot enough, drop 2 to 3 pastry discs into the oil and let it cook for about 2 minutes before flipping over. Drain on paper towel lined plate.
  5. To assemble, lay the fried tortillas flat on a plate or board. Top each with the lime marinaded cabbage and then the chicken en escabeche. Be sure to include some of the vegetables with the shredded chicken en the escabeche. Finish by garnishing with diced tomato and sliced avocado.

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