Chalupas Poblanas

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine masa harina and salt in a large bowl, then gradually add warm water, mixing until a soft, pliable dough forms. Knead for a few minutes until smooth, then cover and let rest for 15 minutes.

   Ca. 15 min.

   Kokkens note: The dough should be firm but not sticky. Add more water or masa harina as needed.

2. 2

   While the masa rests, prepare the salsa. Place tomatillos, serrano peppers, and garlic in a small saucepan, cover with water, and bring to a boil. Cook for 5-7 minutes, until the tomatillos change color and soften.

   Ca. 10 min.

3. 3

   Drain the cooked tomatillos, peppers, and garlic, then transfer to a blender along with the roughly chopped white onion, cilantro, and salsa salt. Blend until smooth, adding a tablespoon or two of water if needed to reach desired consistency.

   Ca. 3 min.

   Kokkens note: Taste and adjust seasoning. For a spicier salsa, add more serrano peppers.

4. 4

   Divide the masa dough into 12 equal portions and roll each into a small ball. Using a tortilla press or two pieces of plastic wrap and a flat-bottomed pan, press each ball into a thin, small tortilla, about 5-7 cm in diameter.

   Ca. 10 min.

   Kokkens note: Keep the remaining masa dough covered with a damp cloth to prevent it from drying out.

5. 5

   Heat the vegetable oil in a large skillet or shallow pot over medium-high heat until it reaches about 180°C (350°F).

   Ca. 3 min.

   Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for best results.

6. 6

   Carefully place 2-3 tortillas into the hot oil and fry for about 30 seconds per side, until lightly golden and puffed. They should be soft and pliable, not crispy.

   Ca. 2 min.

   Kokkens note: Do not overcrowd the pan; fry in batches to maintain oil temperature.

7. 7

   Remove the fried tortillas from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately, while still warm, gently pinch the edges of each tortilla to form a small rim, creating a shallow cup shape.

   Ca. 5 min.

   Kokkens note: Work quickly while the tortillas are warm and flexible to shape them easily.

8. 8

   To assemble, spoon a generous amount of salsa onto each chalupa shell, then top with shredded chicken breast and crumbled cotija cheese. Garnish with finely diced red onion.

   Ca. 2 min.

   Kokkens note: Serve immediately while the chalupas are still warm.