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Chalupas Poblanas
Authentic Puebla-style chalupas, featuring small, thick, boat-shaped masa tortillas that are fried until golden and crispy, then generously topped with shredded meat, vibrant salsas, and fresh onion. These are a beloved Mexican antojito (snack or appetizer).
ð§ ææ
- 2 cups Masa harina(Plus more for dusting)
- 1.5 cups Warm water(Approximately, for masa dough)
- 1 teaspoon Salt
- 300 g Shredded cooked pork(Or shredded chicken)
- 200 ml Salsa verde(Store-bought or homemade)
- 200 ml Salsa roja(Store-bought or homemade)
- 1/2 medium White onion(Finely chopped)
- 3-4 cups Lard or vegetable oil(For shallow frying)
ðšâð³ äœãæ¹
- 1
Prepare the masa: In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky. If too dry, add a tablespoon more water at a time. Knead for 2-3 minutes until smooth.
â±ïž 5 minutes - 2
Form the chalupas: Divide the masa dough into 12 equal portions. Roll each portion into a ball and flatten it into a disk about 4 inches (10 cm) in diameter and 1/4 inch (0.6 cm) thick. Gently pinch the edges of each disk upwards to create a slight boat or cup shape. This will help hold the toppings. Dust lightly with masa harina if they feel sticky.
â±ïž 15 minutes - 3
Heat the frying fat: Pour the lard or oil into a large, heavy-bottomed skillet to a depth of about 1/2 inch (1.2 cm). Heat over medium-high heat until it shimmers and reaches approximately 350°F (175°C). You can test the oil by dropping a tiny piece of masa; it should sizzle immediately.
â±ïž 5 minutes - 4
Fry the chalupas: Carefully place 3-4 masa boats into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and crispy. Use tongs to flip them. They should be firm to the touch. Remove with a slotted spoon and drain on paper towels.
â±ïž 10 minutes - 5
Assemble the chalupas: Arrange the fried chalupas on a serving platter. Spoon a generous amount of shredded pork (or your chosen protein) over each chalupa. Drizzle with both salsa verde and salsa roja, aiming for a balanced flavor. Garnish with the finely chopped white onion.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThe key to authentic chalupas is the thick masa base and the pinched edges, which are essential for holding the toppings.
- âEnsure the frying oil is at the correct temperature (350°F/175°C) for crispy, not greasy, chalupas.
- âChalupas Poblanas are distinct from Tex-Mex versions; they are typically smaller, thicker, and served as an appetizer or snack.
- âFor a vegetarian option, use refried beans or a mix of sautéed vegetables as the base topping.
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- Use shredded chicken instead of pork.
- Top with refried beans for a vegetarian option.
- Add crumbled queso fresco or cotija cheese for extra flavor.