Appetizer: Mexico – Puebla – Chalupas Poblanas (Poblano Chalupas)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

- 2 cups (240 g) masa harina (dried corn masa flour)
- 1 1/4 cups (300 ml) warm water, plus more if needed
- 1/2 tsp (3 g) fine salt, plus more to taste
- 1 tbsp (15 g) lard or vegetable oil (optional, for richer dough)
- 1 1/2 cups (360 ml) vegetable oil for frying
- 1 lb (454 g) boneless skinless chicken thighs (approx. 3 thighs)
- 4 cups (940 ml) water or low-sodium chicken broth (for poaching chicken)
- 1/2 small white onion (about 75 g) and 1 clove garlic (for poaching)
- 1 bay leaf
- 10 medium tomatillos, husked and rinsed (about 1 lb / 450 g)
- 2 serrano chiles (adjust to heat preference)
- 1/4 cup (40 g) white onion (for salsa)
- 1 clove garlic (for salsa)
- 1/4 cup (15 g) cilantro leaves (optional, for salsa)
- 1 tsp (5 g) salt for salsa, more to taste
- 1 small white onion, very thinly sliced (about 4 oz / 115 g) for topping
- 4 oz (115 g) queso fresco or cotija, crumbled
- 1 lime, cut into wedges
- Fresh cilantro sprigs for garnish (optional)

Instructions

Short Description:
Small, thick masa tortillas fried until crisp and slightly concave, topped with a bright tomatillo-chile salsa, shredded stewed chicken, and thinly sliced onion for a classic Poblano appetizer. Serve warm as a starter or snack.

Regional Notes:
This Pueblan version uses small, thick fried masa disks (not thin corn tostadas) and highlights a tomatillo-based salsa typical of Puebla, with local chile heat and bright acid. The simple topping of shredded meat and raw white onion distinguishes it from other regional chalupas that may use different salsas, vegetables, or thicker stews.

1. Poach the chicken: in a medium pot combine 4 cups (940 ml) water or broth, 1/2 small white onion (about 75 g) halved, 1 clove garlic, 1 bay leaf and 1 tsp (5 g) salt. Bring to a simmer, add 1 lb (454 g) chicken thighs, simmer gently 15–20 minutes until cooked through. Remove chicken, shred with two forks and set aside; reserve 1/2 cup (120 ml) cooking liquid for moisture if needed.
2. Make masa dough: in a bowl combine 2 cups (240 g) masa harina, 1/2 tsp (3 g) salt and 1 tbsp (15 g) lard or oil if using. Gradually add 1 1/4 cups (300 ml) warm water and mix until a soft, pliable dough forms (similar to playdough); add a splash more water if dry. Divide dough into 12 equal portions (about 1.3 oz / 37 g each) and roll into balls.
3. Press tortillas: place each dough ball between two pieces of plastic (a cut freezer bag works) and press with a tortilla press or a heavy pan to about 3–4 in (8–10 cm) diameter and 1/8–1/4 in (3–6 mm) thickness. Transfer to a plate covered with a kitchen towel.
4. Fry and shape chalupa shells: heat 1 1/2 cups (360 ml) vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry each pressed tortilla one at a time 30–45 seconds per side until puffed in places and golden but still pliable. Using a slotted spoon or spatula, press the center gently and lift edges to form a shallow concave "boat" shape; continue frying briefly to set the shape and crisp edges (another 15–30 seconds). Drain on paper towels and keep warm in a low oven (200°F / 95°C).
5. Make tomatillo-serrano salsa: while shells fry, char or boil tomatillos and serranos until softened (boil 6–8 minutes or roast on a comal/skillet until blistered). In a blender combine tomatillos (about 1 lb / 450 g), 2 serranos (seed if desired for less heat), 1/4 cup (40 g) white onion, 1 clove garlic, 1/4 cup (15 g) cilantro and 1 tsp (5 g) salt. Blend to a chunky-smooth salsa. Taste and adjust salt or chiles. Optional: warm 1 tbsp (15 ml) oil in a small pan and briefly simmer the salsa 2–3 minutes to deepen flavor.
6. Warm and dress the shredded chicken: if the shredded chicken is cool, warm it briefly in a skillet with a splash (2–3 tbsp / 30–45 ml) of the reserved poaching liquid, plus a pinch of salt, just until heated through.
7. Assemble chalupas: spread about 1–2 tbsp (15–30 ml) salsa over each warm fried shell. Top with 2–3 tbsp (25–45 g) warm shredded chicken, a few thin slices of raw white onion, and a sprinkle of crumbled queso fresco or cotija. Garnish with cilantro and a lime wedge.
8. Serve immediately: arrange on a platter and serve warm so shells stay crisp; each person can squeeze lime over their chalupas before eating.