Street FoodEasyFree

Chalupas Guerrerenses (Fried Masa Rounds with Chicken)

Name: Chalupas Guerrerenses (Fried Masa Rounds with Chicken)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 400 g Corn Masa; 400 g Chicken Breast; 4 Guajillo Chilli; 2 Tomato; 100 ml Sour Cream; 100 g Fresh Cheese (Queso Fresco); 1 White Onion; 2 cloves Garlic; 200 ml Vegetable Oil; 1 tsp Salt

45 min (20 prep + 25 cook) Easy 4 servings Guerrero

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Thick fried corn masa rounds with shredded chicken, red salsa, soured cream and cheese.

About this recipe

Chalupas guerrerenses are thick fried corn masa rounds topped with shredded chicken, red chilli salsa, soured cream and fresh cheese, a popular street snack from Chilpancingo and Taxco markets.

History & Origin

Chalupas guerrerenses are part of the extraordinarily rich universe of antojitos that characterise Guerrero gastronomy, where the maize tortilla serves as the canvas for dozens of different preparations. Unlike the smaller Pueblan chalupas with their raised edges, the Guerrero versions are larger, thicker and completely flat, fried in lard or oil until crisp on the outside and soft within. Their history is tied to the popular markets of Chilpancingo, Taxco and Tlapa, where women began preparing them from dawn for workers and traders. The traditional filling is shredded chicken poached in broth with garlic and onion, generously covered with red guajillo chilli salsa or green tomatillo salsa. The finishing touch of soured cream and crumbled fresh cheese makes them irresistible. In some regional variations, refried beans are spread as a base before the chicken, creating layers of flavour. Guerrero chalupas are also essential at patron saint festivals in the villages of the Costa Grande and La Montaña, where they are prepared in large quantities to feed the entire community.

Estimated cost

£5.00

Total cost

£1.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

22g

Protein

28g

Carbohydrates

18g

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Poach the chicken breast in water with onion, garlic and salt for 25 minutes. Leave to cool and shred by hand. Set aside.
2
Make the red salsa: toast the guajillo chillies on the dry comal for 30 seconds. Soak in hot water for 15 minutes. Blend with roasted tomato, garlic and a little water. Strain and fry in hot oil for 5 minutes.
3
Knead the corn masa with salt and a little water. Form golf ball-sized balls. Flatten each one into a thick round (thicker than a normal tortilla).
💡 Chalupas should be thicker than tortillas: about 5 mm thick.
4
Heat plenty of oil in a deep frying pan to 170°C. Fry the chalupas for 2–3 minutes on each side until golden and crisp.
💡 Do not fry too many chalupas at once so the oil does not lose temperature.
5
Remove the chalupas from the oil and drain on kitchen paper. Keep warm.
6
Assemble each chalupa: top with shredded chicken, pour over the red salsa, add a spoonful of soured cream and crumble fresh cheese on top.
7
Serve immediately while the chalupa is still crisp.
💡 Chalupas lose their texture quickly: serve them the moment they are assembled.