Puebla-Style Thick Fried Masa Boats with Shredded Chicken

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Chalupas Poblanas are a beloved Puebla street snack built on a thick, pan-fried masa disc that's crispy outside and tender within. Each one is crowned with shredded chicken, bright tomatillo salsa, chopped onion, and crumbly queso fresco for a satisfying contrast of textures.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 45 gCarbs
• 5 gFiber
• 3 gSugar
• 29 gProtein
• 720 mgSodium
• 480 mgPotassium
• 160 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the masa dough

• 2 cups (230 g) masa harina
• 1 1/4 cups warm water
• 1/2 tsp fine salt
• 2 tbsp vegetable oil, plus more for frying
• 1/2 tsp baking powder (optional, for slight puff)

For the toppings

• 2 cups shredded cooked chicken thigh or breast (warm)
• 1 cup salsa verde (tomatillo-cilantro)
• 1/2 small white onion, finely diced
• 1/2 cup crumbled queso fresco or cotija
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Directions

1. In a large bowl, whisk masa harina, salt, and baking powder. Add warm water and 2 tbsp oil and mix by hand for 2-3 minutes until the dough is soft, smooth, and holds together without cracking when pressed; add water 1 tbsp at a time if it feels dry. Cover and rest 10 minutes.
2. Divide the dough into 8 equal portions (about 65 g each) and roll each into a ball. Press between two pieces of plastic or parchment into thick 4-inch discs about 1/3-inch thick; the chalupa should be noticeably thicker than a tortilla.
3. Heat about 1/2 inch of vegetable oil in a heavy 10-inch skillet over medium heat until it shimmers and reads 350°F on a thermometer. Carefully lay 2-3 masa discs in the oil and fry 3-4 minutes per side, pressing gently once with a spatula so they stay flat, until deeply golden and crisp outside but still tender inside.
4. Transfer the fried masa boats to a paper towel-lined plate and sprinkle lightly with salt while hot. Repeat with the remaining discs, adjusting heat to keep oil at a steady 350°F.
5. Warm the shredded chicken with a splash of its broth or water and season with a pinch of salt. Keep salsa verde ready and warm in a small saucepan if you like it heated through.
6. To serve, place each chalupa on a plate and top with a generous mound of warm chicken. Spoon salsa verde over the chicken, then scatter with diced onion, crumbled queso fresco, and chopped cilantro. Serve immediately with a lime wedge to squeeze over the top.

Cook’s Notes

• If the masa cracks at the edges when pressing, the dough is too dry; knead in another tablespoon of water until smooth.
• Keep the oil temperature at 350°F – too cool yields greasy chalupas, too hot burns them before the centers cook.
• For a richer flavor, brush each fried masa boat with a thin layer of red salsa roja before adding the chicken.
• Use a cast-iron skillet for the most even browning and best texture on the masa.
• Chalupas are best eaten the moment they're fried so the base stays crispy under the toppings.

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