Photograph of the finished Chalupas hidalguenses

Mexico · Bánh ngô thuyền nhân đậu Chalupas hidalguenses

Chalupas hidalguenses

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 680 g
  • Photograph of Pork Pork 720 g
  • Photograph of White beans White beans 480 g
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 280 g
  • Photograph of Mexican dried chillies Mexican dried chillies 100 g
  • Photograph of Onion Onion 1.6
  • Photograph of Sour cream Sour cream 280 ml
  • Photograph of Oil Oil 480 ml
  • Photograph of Lettuce Lettuce 240 g
  • Photograph of Salt Salt 20 g

Method

  1. 1 Knead the masa dough with warm water, then press it into an oval disc 6 mm thick and 10 cm long.
  2. 2 Pan-fry for 90 seconds on one side until dry, then pinch up the long edges on both sides to form a boat shape.
  3. 3 The long, boat-like shape of the chalupa is what distinguishes it from the round picada; the edges must be pinched when the pastry is still hot.
  4. 4 Boil the pork for 35 minutes, then shred it and sauté it with onions for 6 minutes.
  5. 5 Cook the white beans until tender, then mash them and stir-fry them again until the sauce thickens.
  6. 6 Grease the bottom of the boat with oil, then spread with beans, and arrange shredded meat, dried chili sauce, lettuce, sour cream, and cheese on top.

With an appliance

  • Air fryer 50 min

    Replace the oil drizzle in step 6: lightly spray oil onto the bottom of the masa boat and fry in an air fryer at 190 degrees for 5 minutes, rotating the tray after 3 minutes; then spread the beans and arrange the meat and vegetables.

Start cooking