Chalupas poblanas – little fried tortillas with salsa, shredded pork and onion
Little masa tortillas fried in lard and topped with green salsa or red chipotle salsa, shredded pork and chopped onion, just as they're sold in the arcades and small eateries of Puebla. Also made with shop-bought small tortillas, or with shredded chicken.
- 1 h 30Time
- 1 h 19Hands-on
- 4Portions
- 35 gprotein per portion
- 650kcal per portion
Ingredients for 4 portions
- 600 gPork shoulder, in chunks
- ½Yellow onion, in one piece
- 2 clovesGarlic
- 2Bay leaves
- to tasteSalt
- 300 gTomatillo, husked
- 3Serrano chiles
- 15 gCoriander
- 2 clovesGarlic, for the salsas
- 1Yellow onion, for the salsas and to serve
- 3Tomatoes
- 2Chipotle peppers in adobo
- 250 gMasa harina
- ≈ 330 mlWater, warm
- 5 tbspLard, for frying
Method
- Put the pork in a pan with the piece of onion, two garlic cloves, the bay leaves and some salt. Cover with water and bring to the boil.
- Cover and simmer over a low heat for 1 hour, until the pork is very tender.
- Meanwhile, make the green salsa: simmer the tomatillos and serrano chillies in a little water for 8 minutes, until they change colour. Blend them with a garlic clove, a small piece of onion, the coriander and some salt.
- Make the red salsa: roast the tomatoes in a dry frying pan for about 10 minutes, turning, until charred in patches and soft. Blend them with the chipotles, the other garlic clove, a small piece of onion and some salt.
- Mix the masa harina with the warm water and a pinch of salt and knead into a soft dough that doesn't stick to your hands. Cover and leave to rest for 10 minutes.
- Roll the dough into 20 balls and flatten them between two sheets of plastic, with a tortilla press or a heavy pan, into tortillas about 10 cm across. Cook them in a hot, dry frying pan for about 1 minute per side.
- Drain the pork and shred it with two forks. Finely chop the rest of the onion.
- Heat a little lard in a large frying pan over a medium heat. Fry the tortillas in batches with a teaspoon of lard each, spoon green or red salsa over them and top with shredded pork. Fry for 2–3 minutes, until the edges are crisp.
- Scatter over the chopped onion and serve the chalupas straight away.
