Chalupas Poblanas

Ingredients

Directions

1. 1

   In a bowl, combine the crumbled V&V Supremo® Queso Fresco with the onion and mix until well combined. Set aside until needed.

2. 2

   In a bowl, mix the corn flour with the salt and gradually add the warm water. Knead the dough until it has a soft, moist texture and is not too dry. Cover the dough with a damp towel and let it rest for at least 15 minutes.

3. 3

   Preheat a nonstick comal or skillet over medium heat for 2 minutes.

4. 4

   Divide the dough into 12 balls. Cut a 1-quart zip-top bag, sized to match the tortilla press, into 2 circles. Place 1 plastic circle on the tortilla press. Place 1 masa ball in the center and cover it with the second plastic circle. Close the tortilla press and press lightly to flatten the dough into a tortilla.

5. 5

   Remove the top plastic, peel the tortilla from the bottom plastic, and transfer it to the hot comal. Cook for 10 to 15 seconds. Flip with a spatula and cook for 30 seconds. Flip the tortilla again and cook for 10 seconds more before giving it a final flip. When the tortillas are ready, the edges will brown slightly and the tortilla will puff up with steam. Repeat steps 4 and 5 with the remaining masa balls.

6. 6

   Preheat the shortening or oil on the same comal. Working in batches, fry each tortilla for 30 seconds on each side. Leave the tortillas on the comal and spread 2 Tbsp. of the green or red salsa on each tortilla.

7. 7

   Top each tortilla with the chicken and the V&V Supremo® Queso Fresco and onion mixture. Serve the Chalupas Poblanas and enjoy!