Salbutes with chicken escabeche

Work a little all-purpose flour, a touch of baking powder and salt into the masa with just enough water to make a soft cookie-dough consistency.

Saute sliced white onion in a good amount of olive oil over medium heat until deep golden brown.

Add halved garlic cloves, then sliced pickled jalapenos, allspice, Mexican oregano and black pepper.

Add about a quarter cup of vinegar and a cup of chicken broth; simmer about 15 minutes.

Off the heat, stir in shredded cooked chicken and a little salt; let it sit to absorb the flavours.

Divide the masa into 12 balls; press each gently between two plastic sheets to about four inches across and unmold onto the hand.

Fry one at a time in oil heated to about 375 until almost crisp but still tender.

Top with lettuce, a couple of pieces of tomato, a slice of avocado and a spoonful of chicken escabeche.