Chalupas Poblanas
These small, fried masa tortillas are topped with a simple salsa, shredded meat, and crumbled cheese. They offer a delightful crunch and a burst of traditional Mexican flavors, perfect as an appetizer or light snack. This recipe focuses on fresh ingredients for an authentic taste.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 522 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gmasa harina
- 300 mlwarm water
- 0.5 tspsalt
- 500 mlvegetable oil, for frying
salsa
- 250 gtomatillo, husks removed
- 2 pcsserrano pepper
- 1 clovegarlic
- 0.25 pcswhite onion, roughly chopped
- 10 gcilantro, chopped
- 0.25 tspsalt
toppings
- 200 gchicken breast, cooked and shredded
- 50 gcotija cheese, crumbled
garnish
- 0.25 pcsred onion, finely diced
Equipment
saucepan · tortilla press · paper towels · blender · large bowl · skillet
The method
Step by step
- 1
Combine masa harina and salt in a large bowl, then gradually add warm water, mixing until a soft, pliable dough forms. Knead for a few minutes until smooth, then cover and let rest for 15 minutes.
About 15 min
Cook’s note: The dough should be firm but not sticky. Add more water or masa harina as needed.
- 2
While the masa rests, prepare the salsa. Place tomatillos, serrano peppers, and garlic in a small saucepan, cover with water, and bring to a boil. Cook for 5-7 minutes, until the tomatillos change color and soften.
About 10 min
- 3
Drain the cooked tomatillos, peppers, and garlic, then transfer to a blender along with the roughly chopped white onion, cilantro, and salsa salt. Blend until smooth, adding a tablespoon or two of water if needed to reach desired consistency.
About 3 min
Cook’s note: Taste and adjust seasoning. For a spicier salsa, add more serrano peppers.
- 4
Divide the masa dough into 12 equal portions and roll each into a small ball. Using a tortilla press or two pieces of plastic wrap and a flat-bottomed pan, press each ball into a thin, small tortilla, about 5-7 cm in diameter.
About 10 min
Cook’s note: Keep the remaining masa dough covered with a damp cloth to prevent it from drying out.
- 5
Heat the vegetable oil in a large skillet or shallow pot over medium-high heat until it reaches about 180°C (350°F).
About 3 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for best results.
- 6
Carefully place 2-3 tortillas into the hot oil and fry for about 30 seconds per side, until lightly golden and puffed. They should be soft and pliable, not crispy.
About 2 min
Cook’s note: Do not overcrowd the pan; fry in batches to maintain oil temperature.
- 7
Remove the fried tortillas from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately, while still warm, gently pinch the edges of each tortilla to form a small rim, creating a shallow cup shape.
About 5 min
Cook’s note: Work quickly while the tortillas are warm and flexible to shape them easily.
- 8
To assemble, spoon a generous amount of salsa onto each chalupa shell, then top with shredded chicken breast and crumbled cotija cheese. Garnish with finely diced red onion.
About 2 min
Cook’s note: Serve immediately while the chalupas are still warm.
Per serving
Nutrition
- Calories
- 521.5kcal
- Protein
- 25.3g
- Carbs
- 54.2g
- Fat
- 23.5g
- Fibre
- 6.1g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Chalupas are best eaten fresh. Leftover salsa can be stored in an airtight container.
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