Photograph of the finished Chalupa poblana

Mexico · Bánh ngô chiên sốt xanh Chalupa Puebla

Chalupa poblana

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 12.7 oz
  • Photograph of Tomatillos Tomatillos 1.1 lb
  • Photograph of Chilli Chilli 4
  • Photograph of Chicken breast Chicken breast 8.5 oz
  • Photograph of Shallots Shallots 1.2
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 3.5 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Coriander Coriander 0.7 oz

Method

  1. 1 Knead the masa cornstarch with 60 ml of warm water for 3 minutes until the edges don't crack when pressed down, then roll into 4 balls.
  2. 2 Flatten the dough to a thickness of 4 mm, then pan-fry for 1 minute on each side, using your fingers to raise the edges of the pancake to help retain the sauce.
  3. 3 Grill the tomatillo and bell peppers in a dry pan for 8 minutes until slightly charred, then blend with salt to make a green sauce.
  4. 4 Fry the pastry in 40 ml of hot oil for 1 minute on each side, ensuring the edges remain soft, not crispy and dry like a tostada.
  5. 5 Pour hot green sauce over the tortilla, layer with shredded chicken, sliced red onion, fresh cheese, and cilantro, and eat within 3 minutes before the tortilla softens.

With an appliance

  • Air fryer 43 min

    Replace step 4: spray oil on both sides of the edged pastry, fry in an air fryer at 190 degrees for 5 minutes, flip at the 3rd minute so the edges are golden brown but the center remains soft; keep step 5 unchanged.

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