Appetizer: Mexico – Chiapas (Southern Mexico) – Chalupas Chiapanecas (Chiapas-style Chalupas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 small corn masa tortillas, about 3.5 in (9 cm) each
- 1 cup (240 ml) vegetable oil, for frying
- 2 cups (480 ml) (10 oz (285 g)) pollo deshebrado (shredded cooked chicken)
- 1 cup (225 g) frijoles refritos (refried beans), warmed (optional)
- 6 oz (170 g) queso Chiapaneco (Chiapas cheese), crumbled or shredded
- 3/4 cup (180 ml) salsa roja (fresh tomato-chile salsa)
- 1/4 cup (40 g) cebolla blanca, finamente picada (white onion, finely chopped)
- 1/4 cup (15 g) cilantro fresco, chopped (fresh cilantro)
- 1/4 cup (60 ml) crema (Mexican crema), optional
- 1 tsp (5 g) kosher salt, divided, or to taste
- Lime wedges, for serving

Show original ingredient measurements

- 12 small corn masa tortillas, about 3.5 in (9 cm) each
- 1 cup (240 ml) vegetable oil, for frying
- 2 cups (10 oz / 285 g) pollo deshebrado (shredded cooked chicken)
- 1 cup (225 g) frijoles refritos (refried beans), warmed (optional)
- 6 oz (170 g) queso Chiapaneco (Chiapas cheese), crumbled or shredded
- 3/4 cup (180 ml) salsa roja (fresh tomato-chile salsa)
- 1/4 cup (40 g) cebolla blanca, finamente picada (white onion, finely chopped)
- 1/4 cup (15 g) cilantro fresco, chopped (fresh cilantro)
- 1/4 cup (60 ml) crema (Mexican crema), optional
- 1 tsp (5 g) kosher salt, divided, or to taste
- Lime wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Small fried corn masa cups topped with shredded chicken, fresh salsa, crumbled Chiapas cheese, and optional refried beans — a bright, shareable starter from Chiapas.

Regional Notes:
This Chiapas version emphasizes local queso Chiapaneco (Chiapas cheese) and freshly shredded chicken dressed with salsa; some households add a smear of refried beans for body. Unlike other regional chalupas that may use large, flat tortillas or mole, Chalupas Chiapanecas are small, handheld cups showcasing fresh, local ingredients from southern Mexico.

1. Heat the oil in a wide, shallow skillet or frying pan over medium-high heat until shimmering (about 350°F/175°C on a thermometer). Keep a plate lined with paper towels nearby to drain.
2. Fry the tortillas one at a time: carefully place a tortilla in the hot oil and fry ~20–30 seconds, then flip and fry another 20–30 seconds until pliable and lightly blistered. Using tongs and a spatula, press each tortilla gently into a concave cup shape (press against the pan or hold in a small metal ladle) and continue frying 10–20 seconds so the tortilla holds the cup form and becomes crisp but not burnt. Drain on paper towels. Repeat with remaining tortillas (you should have 12 cup (2.88 L)-shaped chalupas). Keep warm in a low oven (200°F / 95°C) if needed.
3. Warm the shredded chicken: in a skillet over medium heat, combine the pollo deshebrado (2 cups (285 g)) with 1/3 cup (80 ml) of the salsa roja and 1/2 tsp (2.5 g) salt. Cook just until heated through and the chicken is lightly coated (2–3 minutes). Remove from heat.
4. If using refried beans, heat them gently in a small saucepan with a pinch of salt until spreadable.
5. Assemble the chalupas: spread about 1 rounded tablespoon (0.529 to 0.705 oz (15–20 g)) of warm refried beans in the base of each fried tortilla cup (if using). Spoon about 1 to 1 1/2 tablespoons (15–22 g) of the warmed shredded chicken into each cup.
6. Top each chalupa with a small spoonful of salsa roja (about 1 teaspoon (5 ml) each), a sprinkle of crumbled queso Chiapaneco (about 1/2 oz (15 g) per chalupa), a pinch of chopped onion, and a few leaves of cilantro. Drizzle a little crema on top if desired and finish with a small squeeze of lime.
7. Arrange chalupas on a serving platter and serve immediately so the fried cups remain crisp. Provide extra salsa, crema, and lime wedges at the table.

Short Description:
Small fried corn masa cups topped with shredded chicken, fresh salsa, crumbled Chiapas cheese, and optional refried beans — a bright, shareable starter from Chiapas.

Regional Notes:
This Chiapas version emphasizes local queso Chiapaneco (Chiapas cheese) and freshly shredded chicken dressed with salsa; some households add a smear of refried beans for body. Unlike other regional chalupas that may use large, flat tortillas or mole, Chalupas Chiapanecas are small, handheld cups showcasing fresh, local ingredients from southern Mexico.

1. Heat the oil in a wide, shallow skillet or frying pan over medium-high heat until shimmering (about 350°F/175°C on a thermometer). Keep a plate lined with paper towels nearby to drain.
2. Fry the tortillas one at a time: carefully place a tortilla in the hot oil and fry ~20–30 seconds, then flip and fry another 20–30 seconds until pliable and lightly blistered. Using tongs and a spatula, press each tortilla gently into a concave cup shape (press against the pan or hold in a small metal ladle) and continue frying 10–20 seconds so the tortilla holds the cup form and becomes crisp but not burnt. Drain on paper towels. Repeat with remaining tortillas (you should have 12 cup-shaped chalupas). Keep warm in a low oven (200°F / 95°C) if needed.
3. Warm the shredded chicken: in a skillet over medium heat, combine the pollo deshebrado (2 cups / 285 g) with 1/3 cup (80 ml) of the salsa roja and 1/2 tsp (2.5 g) salt. Cook just until heated through and the chicken is lightly coated (2–3 minutes). Remove from heat.
4. If using refried beans, heat them gently in a small saucepan with a pinch of salt until spreadable.
5. Assemble the chalupas: spread about 1 rounded tablespoon (15–20 g) of warm refried beans in the base of each fried tortilla cup (if using). Spoon about 1 to 1 1/2 tablespoons (15–22 g) of the warmed shredded chicken into each cup.
6. Top each chalupa with a small spoonful of salsa roja (about 1 teaspoon / 5 ml each), a sprinkle of crumbled queso Chiapaneco (about 1/2 oz / 15 g per chalupa), a pinch of chopped onion, and a few leaves of cilantro. Drizzle a little crema on top if desired and finish with a small squeeze of lime.
7. Arrange chalupas on a serving platter and serve immediately so the fried cups remain crisp. Provide extra salsa, crema, and lime wedges at the table.