Inside: Chalupas Poblanas is an authentic, delicious and traditional Mexican “antojito” that originated in the state of Puebla in Mexico. Keep reading to learn more about it and how to make it.
In Mexico, we always look for an opportunity to celebrate so that we can make and share delicious food with friends and family. One type of food that is always popular are what are known as “antojitos”, roughly translated to “little cravings” or “snacks”, but these are not like your normal snacks in the United States. I would say the more equivalent comparison would be street food or appetizers.
What are Chalupas Poblanas?
If you are in the US, you may have a different idea of what chalupas are if you have tried the Taco Bell version. While those may be good for some people, they are not really authentic chalupas. Authentic chalupas are actually more similar to a tostada or picada, consisting of fried corn tortillas, covered with salsa roja or salsa verde, with shredded chicken, beef, or pork and diced onions (cebolla picada).
Chalupas poblanas, as the name suggests, are the variety of chalupas that you will find most often in the state of Puebla, which is located in central Mexico. You will find dozens of street vendors selling these on the fines de semana (weekends), and at fairs, and other celebrations.
The name comes from the word “txalupa” (barco) which were canoe-like boats, that Mexicans used to navegate the canals of the great city of Tenochtitlan in the prehispanic era. Over time, chalupas have become a staple of the gastronomía mexicana.
Chalupas poblanas are definitely one of the most popular snacks, and are a great option for a movie night with your family, an appetizer at a family gathering, or just whenever you are craving delicious Mexican food.
How do you make Chalupas Poblanas?
In Mexico, you can find this delicious meal at street vendors, sidewalk vendors, or at restaurants called “chaluperias” that are dedicated only to making chalupas. However, you can also easily make them at home by following the recipe below and these instructions.
You will need the following ingredients to make this tasty recipe.
- Prepared tortilla masa. If you have a Mexican market in your city (if you are not in Mexico) then you will be able to find this. Just ask for “masa preparada” and they will know what you are talking about. You can also use pre-made tortillas to make this go more quickly, but if you use prepared masa, you will be able to get a more authentic taste and thickness. If you can’t find prepared tortilla masa, you can also find a corn tortilla flour and follow the instructions on the package to prepare it.
- Pork lard or another oil for frying.
- Shredded Chicken Breast (you could also use rotisserie chicken or another type of meat if you prefer).
- Salsa Verde
- Salsa Roja
- Queso Fresco
- Mexican crema (table cream) or sour cream
You can really use any green salsa or red salsa, but I included links to my recipes for each above if you want to try something homemade.
If you are using the masa preparada or the corn tortilla mix, once you have the dough separated into small portions, you will use a tortilla press to make the tortillas. They should be a small tortilla, smaller than a normal one, but a bit thicker.
In a large frying pan, add the pork lard, vegetable oil, or other frying oil and heat to medium-high heat. Fry each tortilla for 2 minutes on each side, adding a bit of the lard or oil with a spoon to the top of each as they cook. Remove from the frying pan and use paper towels to remove the excess oil.
When the tortillas are done, put 4 or 5 per plate and add the salsa roja or verde to each, and then add the shredded chicken, queso fresco, crema or sour cream, and diced onion.
I know you will love these! Let me know in the comments below how it goes.
Similar recipes you may enjoy:
- Tinga Tostadas
- The Best Mexican Style Baked Beef Empanadas
- Quick and Easy Mexican Sope Recipe with Chorizo and Potato
- How To Make The Best Mexican-Style Chicken Flautas
Authentic Chalupas Poblanas Recipe
- If you are making the tortillas, separate the masa preparada in twenty portions of the same size and use a tortilla press to make tortillas that are slightly smaller than a normal corn tortilla, but a little bit more thick.
- Heat up the lard or oil in a large frying pan and fry each tortilla for 2 minutes on each side. Wipe off excess oil with paper towels.
- Add salsa roja or salsa verde to each tortilla and add the chicken, queso fresco, crema or sour cream, and diced onions and serve.