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CHALUPAS POBLANAS

CHALUPAS POBLANAS

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30 Min
12
Servings
13
ingredients

Try our Chalupas Poblanas, a traditional dish from Puebla, Mexico where Mexico’s victory over the French is celebrated every year on Cinco de Mayo. Our Queso Fresco cheese is sprinkled on top of handmade masa tortillas with shredded rotisserie chicken.

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Ingredients

6 Steps to complete

  • 1
    In a bowl; combine Queso Fresco with onion and mix until well combined. Set aside until needed.
  • 2
    In a bowl; mix cornmeal with salt and gradually add warm water. Knead dough until it has a soft and moist texture, the dough should not be too dry. Cover the dough with a damp towel and rest for at least 15 minutes.
  • 3
    Preheat a nonstick comal or skillet for 2 minutes over medium heat.
  • 4
    Divide the dough into 12 balls. Cut a zip top bag that matches the size of the tortilla press into two circles. Place one of the plastic circles on the tortilla press. Place one masa dough ball in the center and place the second plastic circle on the masa ball. Close the tortilla press and press lightly to flatten dough into a tortilla. Remove the top plastic, remove the tortilla from the bottom plastic, and transfer the tortilla to the hot comal and cook for 10 to 15 seconds. Flip with a spatula and cook for 30 seconds. Flip tortilla again and cook for 10 seconds more before giving it the final flip. When the tortillas are ready, the edges will brown slightly, and the tortilla will puff up with stem. Repeat this step for the remaining masa dough balls.
  • 5
    Preheat shortening or oil in the same comal. Working in batches, fry each tortilla for 30 seconds on each side. Leave the tortillas on the comal and spread 2 tablespoons of green or red sauce on each tortilla.
  • 6
    Top each tortilla with chicken and Queso Fresco onion mixture. Serve Chalupas Poblanas and enjoy!
In a bowl; combine Queso Fresco with onion and mix until well combined. Set aside until needed.; In a bowl; mix cornmeal with salt and gradually add warm water. Knead dough until it has a soft and moist texture, the dough should not be too dry. Cover the dough with a damp towel and rest for at least 15 minutes.; Preheat a nonstick comal or skillet for 2 minutes over medium heat.; Divide the dough into 12 balls. Cut a zip top bag that matches the size of the tortilla press into two circles. Place one of the plastic circles on the tortilla press. Place one masa dough ball in the center and place the second plastic circle on the masa ball. Close the tortilla press and press lightly to flatten dough into a tortilla. Remove the top plastic, remove the tortilla from the bottom plastic, and transfer the tortilla to the hot comal and cook for 10 to 15 seconds. Flip with a spatula and cook for 30 seconds. Flip tortilla again and cook for 10 seconds more before giving it the final flip. When the tortillas are ready, the edges will brown slightly, and the tortilla will puff up with stem. Repeat this step for the remaining masa dough balls.; Preheat shortening or oil in the same comal. Working in batches, fry each tortilla for 30 seconds on each side. Leave the tortillas on the comal and spread 2 tablespoons of green or red sauce on each tortilla.; Top each tortilla with chicken and Queso Fresco onion mixture. Serve Chalupas Poblanas and enjoy!

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