Authentic Chalupa Recipe (Mexican Chalupas Poblanas)

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If you’ve only had the Taco Bell version, this authentic chalupa recipe might surprise you. Traditional Chalupas Poblanas are small fried masa boats topped with salsa, shredded chicken, onion, and cilantro. They’re simple, flavorful, and one of my favorite Puebla street foods to make at home.

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chalupa topped with salsa, shredded chicken and cilantro

What Is a Chalupa?

If your first thought is Taco Bell’s chalupas, this is something completely different. The Taco Bell version is more like a thick fried shell stuffed with taco fillings, while traditional Mexican chalupas are much simpler and, in my opinion, much better.

They’re one of those classic antojitos made with basic and fresh ingredients, and just enough crunch to make every bite really satisfying.

An authentic chalupa is a traditional Mexican dish made from a small round or oval of masa that’s fried in hot oil until lightly crisp and golden brown, then topped with salsa, meat, and a few simple garnishes.

Authentic chalupas are often shaped like little canoe-like boats, giving them the name chalupa, which means “small boat.” If you ever visit Puebla, Mexico you will find these street snacks everywhere.

What Makes These Chalupas So Good

They’re inspired by traditional chalupas poblanas from Puebla.
The salsa roja is simple but packed with flavor.
The chalupa dough fries up crisp and light
The chicken and salsa can both be made ahead.
They’re perfect for dinner or as an appetizer with drinks

Ingredients To Make Chalupas

For the Shredded Chicken

Chicken thighs: I like boneless, skinless chicken thighs here because they stay tender and flavorful after simmering and shredding.
White onion + garlic: These add a simple savory base to the broth and help season the chicken from the start.
Salt + water: The chicken poaches gently in salted water, which also gives you a light broth to keep the shredded chicken juicy.

For the Salsa Roja

Roma tomatoes: These make a great base for the salsa because they’re meaty and blend up smooth after charring.
Guajillo chiles: Mild, earthy and slightly sweet—not spicy at all
White onion + garlic: Charred with the tomatoes for extra depth.
Kosher salt: I always use Morton kosher salt.

For the Masa

Masa harina: The key ingredient for authentic chalupas. It gives the dough that classic corn flavor and tender texture.
Warm water: Helps hydrate the masa harina and bring the dough together.
Kosher salt: Seasons the masa so the chalupas taste good all the way through.
Lard or neutral oil: Lard is the traditional choice, but vegetable oil works well too.

How To Make Chalupas

Step one: Make the chicken

Add the chicken thighs, onion, garlic, salt, and water to a pot. Bring to a boil over medium-high heat.

chicken thighs and white onion, salt in a pot with water

Reduce the heat and simmer for about 20 minutes, or until the chicken is cooked through and tender. Remove the chicken and shred it with two forks.

Return the shredded chicken to the pot with 1 cup of the reserved broth. Cover and keep warm over low heat.

Step two: Make the salsa roja

Toast the guajillo chiles in a comal or dry skillet over medium heat for 30 seconds to 1 minute per side, just until fragrant.

Bring a small saucepan of water to a boil. Add the toasted chiles, remove from the heat, and let soak until very soft, about 15 minutes.

Char the tomatoes, onion, and garlic directly on the comal or in a dry skillet until softened and lightly blackened. The garlic will cook faster, so remove it once golden on all sides.

Transfer the tomatoes and onion to a blender with the drained guajillo chiles.

toasted tomatoes and onion with salt in a blender

Peel the garlic and add it to the blender along with ¼ cup reserved chicken broth and the salt. Blend until completely smooth.

Step three: Make the masa boats

In a large mixing bowl, mix the masa harina, salt, and warm water until a smooth, pliable dough forms.

If the dough cracks when pressed, add more water 1 tablespoon at a time until it feels soft and smooth.

Shape a piece of dough into a ball, then roll it into something about the size and shape of a wine cork.

Press it into a small oval or circle about ¼-inch thick using your hands or a tortilla press. If you don’t have a tortilla press, press the dough between two sheets of plastic wrap with a rolling pin.

Step four: Fry the chalupas

Heat the lard or oil in large skillet or cast-iron skillet over medium heat. Fry the chalupas for about 2 minutes per side, until lightly golden and just crisp.

Use a pair of tongs or a slotted spoon to transfer them to a sheet pan or plate lined with paper towels so the excess oil can drain off.

Sprinkle with salt while still hot.

Step five: Assemble

Spoon a thin layer of salsa roja over each chalupa. Top with shredded chicken, diced onion, and cilantro. I also like queso fresco crumbled on top even though it is not traditional.

close up image of chalupas topped with queso, salsa, shredded chicken and chopped cilantro

Frying Tips For Perfect Chalupas

Heat the lard or vegetable oil in a large skillet over medium heat until shimmering.
Fry the chalupas for about 2 minutes per side, until lightly golden brown and crisp around the edges.
Don’t overcrowd the skillet or the oil temperature will drop.
Transfer the chalupas to a paper towel-lined plate to absorb excess oil.
Sprinkle with a little kosher salt while they’re still hot for the best flavor.

What To Serve With Chalupas

Serve these chalupas with Mexican rice, frijoles de la olla, or refried beans for a fuller meal. They’re also great with sliced avocado, pickled jalapeños, or extra salsa roja on the side.

close up image of chalupas topped with salsa, shredded chicken and cilantro

Variations

Chicken chalupas: Use shredded rotisserie chicken for an easy shortcut and top with your favorite salsa.
Cheesy chalupas: Add a little shredded Oaxaca cheese while the chalupas are still hot so it melts right in.
Steak chalupas: Top with thin slices of steak, salsa de aguacate, queso fresco, and cilantro.
Beef chalupas: Seasoned ground beef with chili powder, then finish with diced tomatoes, cheddar cheese, and sour cream.
Black bean chalupas: Top with warm black beans, pico de gallo, and queso fresco for a simple vegetarian option.

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Make-Ahead and Storage Tips

Homemade chalupas are best assembled and eaten right away since the masa softens pretty quickly once it’s topped with salsa. The good news is the shredded chicken and salsa roja can both be made a day ahead and stored in an airtight container in the fridge. Just rewarm before serving.

You’ll likely have extra salsa left over, which is never a bad thing. Use it for chilaquiles, huevos rancheros, or spoon it over chiles rellenos. And don’t toss the leftover broth — it’s great for reheating rice or turning into a quick soup the next day.

FAQs

What’s the difference between a chalupa and a taco?

While both can be topped with many of the same ingredients, the base is what sets them apart. They both start with a round of fresh masa but the masa is toasted on a dry pan to make the tortilla for the taco, while a traditional Mexican chalupa starts with fresh masa that’s fried until lightly crisp and golden around the edges. The chalupa is then topped with salsa, meat, and simple garnishes, while tacos are filled after the tortilla is cooked.

Are chalupas and tostadas the same thing?

Not quite. Tostadas are made by frying an already cooked tortilla until it is crunchy a chalupa is made by frying the fresh masa which makes it much lighter and crispier.

Are chalupas good as leftovers?

They’re really best eaten fresh. Once the chalupas sit with the salsa and toppings, the masa starts to soften, so I recommend frying and assembling them right before serving.