Chalupas Poblanas
Puebla Chalupas
Small corn tortillas fried just until soft-edged, then sizzled with red or green salsa right in the hot fat — these stay tender, not crunchy like a tostada.
Chalupas Poblanas
✦ Antes de Empezar
Before you cook
What's the difference between chalupas and tostadas?
Authentic chalupas poblanas are small corn tortillas fried just until softened, not crisp — they stay soft-edged rather than turning into a crunchy tostada.
Ingredientes· 5View
Chalupa Base
- 12Small Corn Tortillas (Taqueras)thin
- 1/4 cupPork Lard (Manteca)traditional for authentic flavor
Toppings
- 1/2 cup eachSalsa Verde & Salsa Rojawarm
- 1 cupShredded Cooked Pork or Chicken
- 1/2White Onionfinely chopped
Instrucciones
6 pasosCalienta las salsas
Warm the salsas
Warm the red and green salsas separately; they should be fluid enough to spoon.
Calienta la manteca
Heat the lard
Heat a thin layer of lard in a wide skillet or concave comal over medium heat.
Fríe las tortillas
Fry the tortillas
Add several tortillas and fry briefly until softened but not crisp.
Añade la salsa
Add the salsa
Spoon red salsa onto half and green salsa onto the rest while the tortillas remain in the hot fat. Let the sauce sizzle into the surface for 20 to 30 seconds.
Agrega el relleno
Add the topping
Top with a small amount of shredded meat and chopped onion.
Sirve
Serve
Transfer immediately to a platter and repeat. Serve hot — authentic chalupas are small, soft-edged, and lightly fried rather than crunchy like tostadas.
