8 small corn tortillas
vegetable or canola oil for frying
1 cup tomatillo salsa verde on this site, plus extra for serving
1 cup queso fresco crumbled
2 cups pulled cooked chicken or pork shredded
cilantro for garnish


  • In a heavy bottomed medium skillet (that a whole flat tortilla can fit into) add about 1/4″ of canola oil.  Set over a medium to medium high heat.  When the oil is hot, but not smoking, rest a tortilla on the oil (it will float- like a boat) and let it cook for about a minute, until bubbling.  Spoon 2 tablespoons of salsa into the center of the tortilla and gently spread it around, but not quite to the edge.  Continue to cook for 2-3 minutes or until the tortilla edges and bottom are crisp.  It’s ok, if a little hot oil touches the salsa.
  • Transfer the chalupa to a tray lined with paper towels to drain.  Continue in this method with the rest of the tortillas.
  • Divide the chicken or pork and queso fresco over the chalupas.  Garnish with cilantro and extra salsa verde if desired.


Calories: 244kcal | Carbohydrates: 5g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 683mg | Potassium: 473mg | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 2.1mg | Calcium: 180mg | Iron: 0.7mg


Leave a Reply

Your email address will not be published. Required fields are marked *