Chalupas (Canoes)

Ingredients

• 340 g (1½ cups) prepared corn tortilla masa
• Melted lard or safflower oil for reheating, as needed (optional)
• 360 ml (1½ cups) pollo deshebrado para tacos, warmed
• 180 ml (¾ cup) salsa verde cruda
• 6 heaped tablespoons finely chopped white onion
• 6 tablespoons finely crumbled queso fresco

Method

1. 1
   Divide the masa into 12 equal balls. Roll each into a short cylinder and press into a thin oval on a tortilla press lined with plastic.
2. 2
   Place each oval on a dry, ungreased comal over medium heat (approx. 190°C / 375°F). Cook until the underside is opaque and the dough releases cleanly.
3. 3
   While still warm and pliable, pinch the edges upward all around to form a low, continuous rim — the canoe shape.
4. 4
   Return to the comal. Cook both sides until lightly browned with a little color and a light crust.
5. 5
   Optional: reheat briefly in a lightly lard-greased pan over medium-low heat (approx. 170°C / 340°F), pressing gently to ensure contact.
6. 6
   Top each chalupa immediately with warm shredded chicken, a spoonful of raw salsa verde, chopped white onion, and crumbled queso fresco.
7. 7
   Serve at once.