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Chalupas Poblanas, a fiesta on a plate! Fried puffy tortillas smothered in zesty red or green salsa, sprinkled with onion, and piled high with juicy shredded chicken. A fiesta for your taste buds if you’re a Mexican food lover!

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What Are Chalupas Poblanas?

Chalupa Poblanas are a beloved street food in Puebla, but did you know they’re also served in the top restaurants in the city? Picture this: crispy corn tortilla patties fried to perfection, topped with zesty red or green salsa, flavorful shredded chicken, and finished with a sprinkle of diced onions. It’s a true taste of Puebla!

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Ingredients for Chalupas Poblanas

Flour – for this recipe, I opt for all-purpose flour due to its versatility, making it suitable for most fried recipes.
Baking powder – the purpose of baking powder is to create air bubbles that give your baked & fried goods their light, airy texture.
Salt
Shortening – vegetable shortening, or melted butter can be used
Whole milk
Shredded Chicken – shredded chicken breast or shredded rotisserie chicken
Shredded Cheese(optional)
Tomatillo Salsa – store-bought or homemade
Red Chile Salsa – store-bought or homemade

How To Make Chalupas Poblanas

Begin by combining the flour, baking powder, salt, and shortening in bowl, ensuring they are well mixed. Next, add the milk, bringing everything together to knead a soft dough. Cover the dough and set it aside for 15 to 20 minutes.
After allowing the dough to rest, gently divide it into 14 pieces of equal size. Pick up one of the dough balls and use a rolling pin or tortilla press to flatten it into a circle with a diameter of approximately 5 inches. Next, use a fork to prick the rolled-out dough a few times( pricking with help to keep it flatter)

First, heat oil in a pan over medium heat until it reaches the proper temperature (350° F) for frying. Carefully place the dough into the hot oil, observing as it floats and expands.

Fry for approximately 30 seconds or until golden brown on one side before flipping.

Remove the chalupa and let it drain on a paper towel. Repeat with all the shells.
Place red salsa in a blender, and purée until very smooth, at least a minute, or leave salsa if you prefer. Transfer to a bowl, clean the blender, and repeat with salsa verde.; transfer salsa verde to a separate bowl. Using a spoon, place about 2 tbsps. Salsa roja is on top of half the tortillas, spreading it to the edges; repeat with salsa verde and remaining tortillas. Top with shredded chicken, cheese(optional) and diced onions

Place in oven 400°F for 6-8 minutes. Remove and serve with rice or beans. Enjoy!

Variations

For a vegetarian chalupa, replace shredded chicken with cooked black beans.

Toppings for chalupa poblanas – guacamole, pickled red onions, crumbled queso fresco, and Mexican crema.

Storing Chalupas Poblanas

Fried chalupa shells: Store in airtight containers for up to two days.

Freezing chalupas: Store in airtight storage bags or containers in the freezer for up to 2 months

If you want to reheat your chalupa and keep it crispy and delicious, using the oven is the way to go. First, preheat your oven to 350°F. Then, wrap your chalupa lightly in aluminum foil to keep it from drying out. Place it on a baking sheet and let it heat for approximately, 10-15 minutes. Enjoy your tasty chalupa!