Chalupas Poblanas con Salsa Verde y Roja (Puebla Fried Masa Boats)
Little crisp-edged corn boats topped with shredded chicken, green and red salsas, onion and coriander. A Puebla favourite.
- Time1 hr 10
- LevelMedium
- Costabout £1.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the chicken in a pan with the poaching onion, garlic, bay leaf, a pinch of salt and enough water to cover. Bring to a simmer and cook gently for 20 minutes until cooked through. Leave to cool in the liquid, then shred with two forks.
20 min - 2
Blend the tomatillos, green chilli, garlic and half the coriander with a pinch of salt for the green salsa. For the red salsa, soak the chipotle in hot water for 15 minutes, char the tomatoes in a dry pan for 8 minutes, then blend with the chipotle, garlic and a pinch of salt.
15 min - 3
Mix the masa harina and salt with the warm water into a soft dough and rest, covered, for 10 minutes. Divide into 16 balls.
- 4
Press each ball between baking paper into a round about 8 cm across and 4 mm thick. Cook in a dry pan over a medium heat for 1 minute each side, until just set.
2 min - 5
While each one is still warm, pinch up the edge all round to make a shallow boat.
- 6
Heat the oil in a frying pan to a medium heat. Fry the chalupas for 1 to 2 minutes each side until golden and crisp at the edges. Drain on kitchen paper.
4 min - 7
Fill with chicken, spoon over both salsas, and finish with chopped onion and the rest of the coriander. Serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.