Chalupas Poblanas - Traditional Mexican Recipe
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As a teenager, the best perk of working at Taco Bell was a free chalupas supreme, at the end of each shift. Crunchy and flaky on the outside, the chalupas supreme, filled with beef, lettuce, tomatoes, cheese, and sour cream, was the only chalupa I had ever eaten.
But recently, my friend introduced me to traditional Mexican chalupas poblanas. They were flat, thin, masa tortillas, topped with salsa verde, chicken, lettuce, and cheese. And they looked nothing like the chalupas supreme. I was reluctant to try chalupas without sour cream and the classic ASMR crunch, but on my friend’s insistence, I nevertheless did. And they were delicious!
The shells of masa tortilla were crispy on the edges and soft, pleasantly chewy at the center. The tangy, zesty flavor of salsa verde, fresh, faintly sweet, and crunchy texture of iceberg lettuce, pungent bites of onion, creaminess of cheddar, and tender juiciness of shredded chicken, distinctly shone through in each bite.
Chalupas poblanas are incredibly easy to make and assemble and they’re a crowd-pleaser. So, the next time, give these traditional Mexican chalupas poblanas a try, and you won’t be disappointed.
Making Chalupas Poblanas
Prep the toppings
Before frying and assembling chalupas, have all toppings prepped and ready. Chop onions (What wine goes well with onions?) finely. Shred lettuce into small chunks. Shred chicken into thin strips and grate the cheese.
Assemble Chalupas Poblanas
Once fried, transfer tortillas onto a serving plate. Spread salsa verde on half the tortillas and salsa roja on the other half. Add chicken, onion, lettuce, and cheese. (Optional) Cover and toast tortillas again, after adding toppings, on low heat for 2 minutes, until cheese is melted.
Explore the distinctions between Tex-Mex cuisine and traditional Mexican food, while delving into the rich cultural narratives behind each.
Traditional Mexican Chalupas Poblanas
Ingredients
- 24 corn tortillas
- 400 grams chicken, or pork / tinga boiled and shredded
- 500 grams queso fresco
- 1 onion
- 1 cup tomato, pureed (for red sauce)
- 1 cup tomatillo, pureed sauce
- 2 cloves garlic
- 4 serrano chiles
- vegetable oil, to fry
- lettuce, chopped to serve slice
Instructions
- Cooking the green and red sauces. In a pan, place tomato puree with a little oil. Do the same with the green tomato puree in a different pan. Cook both until they change color and are well cooked.
- Preparing the green and red sauces. Blend the tomato puree with 1 clove of garlic, 2 pieces of serrano peppers and 1/4 of the chopped onion. Repeat the same steps with the green tomato puree.
- Heat the tortillas. Fry in oil for a minute on each side.
- Assemble the chalupas poblanas. Place tortillas on a serving plate and layer over the shredded chicken (or choice of shredded meat), a few slices of onions, a spoonful of red or green sauce, a generous sprinkle of fresh cheese and a little lettuce.
Nutrition Facts
Calories
338.19Fat
18.7Sat. Fat
8.26Carbs
26.93Fiber
3.97Net carbs
22.97Sugar
2.81Protein
16.59Sodium
357.11Cholesterol
52.75
