Chalupas Poblanas de Pollo y Carnitas (Puebla Style Masa Boats)
Little fried masa boats from Puebla filled with red salsa, shredded chicken, pork carnitas and fresh onion.
Made with Salsa roja (cooked red salsa) and Carnitas (slow cooked pork) and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £3.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the masa harina and salt with the warm water into a soft dough, knead for 2 minutes and cover for 10 minutes.
10 min - 2
Divide into 12 balls and press each into a 7 cm round about 4 mm thick. Cook in a dry hot pan for 1 minute each side until just set.
2 min - 3
While still warm, pinch up the edges of each round all the way round to make a shallow boat with a rim.
- 4
Heat the oil in a pan and shallow fry the boats for 1 to 2 minutes each side until golden and crisp. Drain on paper.
- 5
Warm the pollo deshebrado (see the base recipe) and carnitas (see the base recipe) together with 3 tablespoons of water for 4 minutes until steaming hot all the way through.
4 min - 6
Spoon a little salsa roja (see the base recipe) into each chalupa, then top with the meat, onion and coriander. Serve straight away.
Tips
- Pinch the rim while the masa is still warm and flexible. Cold masa cracks.
- Keep the oil at medium heat so the chalupas crisp without burning.
- Serve three or four per person as a starter or snack, or double it for a main.
Storing and freezing
Eat straight away. The fried chalupas keep 1 day in an airtight box and can be re-crisped in a hot oven. Store the toppings separately for up to 2 days.
Questions
What is a chalupa poblana?
A chalupa from Puebla is a small fried masa boat topped with salsa, shredded meat and onion. It is a street food snack, not the same as the American taco shell chalupa.
Can I bake them instead of frying?
Yes, brush with oil and bake at 220C (200C fan, gas 7) for 12 minutes until crisp at the edges, though they will be a little less crisp.
Can I make them with green salsa?
Yes. Swap in the salsa verde from the base recipes for a sharper flavour, or use half red and half green.
More made with salsa roja (cooked red salsa)
Chilaquiles Divorciados (Red and Green Chilaquiles with Fried Eggs)
GFNFVCostillas de Puerco en Salsa Roja (Pork Ribs in Red Salsa)
DFEFNFColiflor Asada con Salsa Roja y Crema (Roasted Cauliflower)
GFEFNFHuevos Divorciados con Arroz Rojo (Divorced Eggs with Red and Green Salsa)
GFNFDouble 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.