Salbutes1 lb.fresh corn masa or 1½ cups Quaker Masa Harina de Maiz mix
4 tablespoons all purpose flour
1 small ball red recado
2 teaspoons baking powder
1 teaspoon salt
1/4 cup water
3 large chicken breasts
1 teaspoon dried oregano, divided
1 1/2 cups diced or sliced tomato
2 cups red onion, sliced
2 cups shredded cabbage
1 jalapeño pepper, sliced
1/4 cup white vinegar
Salt and freshly ground black pepper, to taste
Vegetable oil for frying
Disolve red recado in 1/4 cup water and Mix with masa, flour, baking powder, salt and water until soft and masa holds together. If using Masa Harina, follow instructions on package. Divide masa and shape into 1½ inch balls. Place ball of masa in-between 2 sheets of parchment paper in the center of a tortilla press and flatten. Heat oil in a large frying pan and fry until lightly browned, but not crisp. The masa will inflate. Remove from frying pan and drain.
Season chicken breasts with salt, pepper and ½ teaspoon oregano. Boil in enough water to cover chicken for 20 to 25 minutes or until cooked. Remove from water, cool and shred. Reserve chicken broth.
Bring reserved broth to a boil, add onions, jalapeño pepper, vinegar and ½ teaspoon oregano. Remove from heat, cover and set aside for 10 minutes. Drain, reserve onions and pepper.
Place inflated fried corn round on a serving plate, press down slightly to flatten. Top with shredded chicken, onions, cabbage, tomatoes and jalapeño pepper.