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Crispy oval masa shells topped with shredded chicken, green salsa, and onion from Puebla. These bite-sized, high protein chicken snacks are perfect for family parties and gatherings.
In a mixing bowl, combine the masarepa and salt. Gradually add water while mixing, kneading until a smooth, pliable dough forms.
Divide dough into 12 portions. Shape each into an oval patty about 3 inches long and ½ inch thick.
Heat vegetable oil in a large skillet over medium-high until shimmering. Fry each masa shell for 2–3 minutes per side, turning only once for maximum crispness. Transfer to a paper towel to drain.
Toss shredded chicken with black pepper and a pinch of salt in a small bowl. Warm chicken briefly (microwave or skillet) if needed.
Arrange fried masa shells onto a platter. Top each with a layer of shredded chicken, spoon green salsa on top, and garnish with finely minced white onion. Serve immediately for best texture.
