1. Start by making the black beans. Add the 6 cups of water to a pot, along with the black beans, whole garlic and the bay leaves. Simmer the black beans until soft, which will take about 1 – 1 ½ hours depending on the age of your beans.
2. While the beans cook, add your masa harina and water to a bowl. Mix them together until combined then allow them to rest for 30 minutes. Once rested add the remaining ingredients, and about 30-50ml more water until the dough feels soft and pliable, like playdough. Divide the dough into 16 equal balls
3. Once soft, drain the beans, reserving about 125ml of the cooking water. Add the water and beans to the blender. Squeeze the garlic from its skin, and add this to the blender too. Discard the bay leaves. Blend the beans until you have a fine puree.
4. Add the coconut oil to a pot, over medium heat. Add in the bean puree and cook until thickened, about 5-6 minutes. Once cooked season with salt to taste and set aside until needed.
5. Using two books covered in plastic or a tortilla press, press the salbute dough into rounds 1mm thick. Check out our Instagram story here for the method.
6. In a clean pan add 2cm of oil, and heat over a high heat. Add the salbutes, one at a time, without crowding the pan. While they fry use a spoon to spoon oil over the upward side, which will help them to puff. Once they puff, flip them and continue frying on the other side until a little crispy, but still pale.

Build your salbute

Take one of your crispy salbutes, smear it with some of your warm bean mixture, and top with any of your preferred toppings. Traditionally they are served with beans, shredded lettuce, shredded chicken or turkey, tomato, pickled red onion, avo.

Happy Cooking x