Puebla Style Chalupas (Chalupas Poblanas)
Crispy and delicious, these Pueblo Style Chalupas are one of the most popular snacks in Central Mexico and a popular dish for Dia de los Muertos or Day of the Dead. Topped with the tangy heat of the HERDEZ® Salsa Verde, these tasty tacos are sure to please.
8
15 Minutes
30 Minutes
45 Minutes
Ingredients
- 1 cup masa (corn tortilla mix)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons vegetable shortening, room temperature
- 1/4 cup warm water
- Canola or vegetable oil, for frying
- 4 cups shredded lettuce
- 1 cup crumbled queso fresco
- 3/4 cup sour cream
- 1 diced ripe tomato
- 2 avocados, pitted, peeled and diced
- 2 cups homemade or store-bought cooked, shredded chicken
- 1/2 cup HERDEZ® Salsa Verde
- 2 cups homemade or store-bought refried beans
Directions
- In a food processor or mixing bowl, combine masa, flour, and salt.
- Pulse processor or stir to combine.
- Add butter and shortening, then pulse processor (or combine by hand) until mixture resembles coarse meal.
- Add water, 1 teaspoon at a time, until dough comes together but is not sticky.
- Let dough rest 5 minutes before using.
- Heat 2 inches of oil (enough so that the oil is 2 inches deep) in large pot to 365°F (180°C).
- Break off 2 tablespoons of dough and shape into round disc, about ¼ -inch thick.
- Repeat with remaining dough.
- Fry bread in hot oil until golden on both sides, turning once; drain on paper towels.
- Place lettuce, cheese, sour cream, tomato and avocado in serving bowls.
- In a mixing bowl, combine shredded chicken and HERDEZ® Salsa Verde.
- Mix to coat chicken well.
- To serve, spoon a teaspoon of refried beans onto each of the fried Chalupa shells.
- Top with 1 teaspoon of the HERDEZ® Salsa Verde Chicken.
- Set platter out on buffet and place serving bowls of toppings all around.