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Best Easy Chalupas Poblanas Recipe

Name: Best Easy Chalupas Poblanas Recipe
Total time: 35 min
Yield: 90 g
Ingredients: masa harina 1.5 cups; water 1.25 cups; vegetable oil 3 tbsp; shredded cooked pork 8 oz; shredded cooked chicken 8 oz; white onion 1 cup; green salsa 0.5 cup; red salsa 0.5 cup; salt 0.5 tsp

Small, shallow-fried masa boats topped with shredded pork or chicken, salsa, and onion. These protein-rich Puebla-style antojitos make a delicious family appetizer or street food snack.

Cook 35 min Difficulty NORMAL 180 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

masa harina 1.5 cups
water 1.25 cups
vegetable oil 3 tbsp
shredded cooked pork 8 oz
shredded cooked chicken 8 oz
white onion 1 cup

Seasonings/Sauce

green salsa 0.5 cup
red salsa 0.5 cup
salt 0.5 tsp

Nutrition summary

Carbohydrates 23 g 51%

Protein 10 g 22%

Fat 6 g 27%

Serving size 90g

Cooking steps

1

Mix masa harina and water with 0.5 tsp salt until a soft dough forms; cover and let rest for 10 minutes.
2

Divide dough into 8 portions and shape each into a small boat with raised edges on a work surface.
3

Heat 3 tbsp oil in a large skillet over medium-high until shimmering, then reduce to medium.
4

Shallow-fry each masa boat for about 2 minutes per side until edges are crisp and lightly golden; drain briefly on paper towels.
5

Top each chalupa with a mix of shredded pork and chicken, spoon over green or red salsa, and sprinkle with chopped white onion; serve immediately for best freshness.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Masa harina is the essential ingredient in Chalupas Poblanas, forming the crispy, golden base that defines the dish. The shredded pork and chicken add protein and traditional flavor, while the salsas and onions offer vibrant toppings.

Q. How should I control the heat when frying the masa boats?

Fry the chalupas over medium-high heat initially to crisp the edges, then reduce to medium to prevent burning and ensure the centers cook through. Shallow-frying for 2 minutes per side achieves the ideal texture—crispy outside, tender inside.

Q. How can I prevent the chalupas from getting oily or soggy?

After frying, drain the chalupas briefly on paper towels to remove excess oil. Avoid overcrowding the pan, and serve immediately so the base stays crisp beneath the moist toppings.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving of this recipe is approximately 180 kcal, provides 10g of protein (22%), and 23g of carbohydrates (51%), making it a protein-rich appetizer with balanced nutrition.

Best Easy Chalupas Poblanas Recipe

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