Street FoodEasy

Puebla-Style Chalupas

Name: Puebla-Style Chalupas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 16 Small corn tortillas; 300 g Shredded pork; 200 ml Salsa verde (green salsa); 1 White onion, finely chopped; 100 g Lard; 1 to taste Salt; 200 ml Red salsa

30 min (15 prep + 15 cook) Easy 4 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 10 Feb 2026 · Updated: 16 Apr 2026

Small fried tortillas with salsa, onion and shredded meat, Puebla-style.

About this recipe

Chalupas are small corn tortillas fried with their edges slightly pinched up, then topped with green or red salsa, chopped onion and shredded meat. A traditional street snack from Puebla, they're a fixture at markets and fiestas alike.

History & Origin

Chalupas originate from Puebla and their name comes from the small boats (chalupas) used on the canals of Xochimilco, owing to their similar concave shape. They have been documented since the 18th century in Puebla's markets, where the chaluperas (chalupa makers) prepared them on large clay pots filled with lard. In Puebla, there is a tradition of eating chalupas on Thursdays and Saturdays, a custom that endures in many households to this day. The classic version is topped simply with salsa, chopped onion, and shredded pork or beef.

Estimated cost

£13.16

Total cost

£3.29

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

409

Calories

15g

Protein

38g

Carbohydrates

20g

Fat

Fibre

794mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Top each chalupa with a spoonful of green or red salsa, spreading it to cover the surface.
2
Add the shredded pork and a scattering of finely chopped white onion.
💡 The chalupas auténticas se fríen y pellizcan at the same time, pero puedes pellizcar the bordes before si lo prefieres.
3
Serve the chalupas immediately while still warm. In Puebla, they're traditionally served in pairs - one with green salsa and one with red.
4
Heat a large comal or griddle over medium heat. Place the large tortilla on it and toast for 2-3 minutes on each side until crisp and slightly charred.
💡 Traditional tlayuda tortillas are about 30 cm across. If you can't find them, use the largest corn tortillas available.
5
Spread a thin layer of asiento (pork dripping) over the entire surface of the toasted tortilla, then add a generous layer of refried beans.
💡 If you can't find asiento, melted lard works as a substitute.