Mexican Chalupas (Chalupas Poblanas)
Chalupas poblanas Say it: chah-LOO-pahs poh-BLAH-nahs
Chalupas are a beloved street-food appetizer from Puebla, Mexico. Crisp, thin masa tortillas are lightly fried then topped with a simple green or red salsa, shredded chicken or pork, chopped onion, cilantro, and a sprinkle of queso fresco. Eaten as a snack or starter, they deliver a perfect contrast of crunchy base, bright salsa, and savory toppings. The Puebla version stays minimalist compared to the Americanized taco-salad version, letting the fresh flavors of local chiles and handmade tortillas shine.
Mexican Chalupas (Chalupas Poblanas)
Chalupas poblanas
Pronounced chah-LOO-pahs poh-BLAH-nahs
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Mix the masa harina, warm water, and salt in a bowl until a smooth, pliable dough forms. Cover and let rest 15 minutes.
Divide the dough into 12 equal portions and roll each into a smooth ball. Line a tortilla press with plastic and press each ball into a thin 4-inch (10 cm) tortilla.
Heat 1/4 inch (6 mm) of vegetable oil in a large skillet over medium-high heat. Fry the tortillas one or two at a time for 30-45 seconds per side until golden and crisp at the edges but still slightly pliable. Drain on paper towels.
Warm the salsa in a small saucepan until just simmering.
Arrange the warm chalupa shells on a platter. Spoon about 2 tablespoons of warm salsa over each shell.
Top each chalupa with a small mound of shredded chicken or pork, a sprinkle of chopped onion, cilantro, and crumbled queso fresco.
Serve immediately while the shells are still crisp.
Regional variants
In some parts of Puebla a thin layer of refried beans is spread under the salsa. Modern versions sometimes add sliced radish or avocado, though these are not traditional.
Cook's notes
- For the most authentic texture, fry the tortillas just until the edges crisp but the center remains tender.
- Prepare all toppings before frying the shells so they can be assembled and eaten right away.
- Use a combination of green and red salsa for a colorful Puebla-style presentation.
Serve with
Cold beer, horchata, or Mexican Coke
Make ahead and storage
Fry shells up to 2 hours ahead and keep warm in a low oven. Reheat toppings just before assembling.
