Chalupas poblanas (small fried masa boats)

Ingredients

• For the masa boats
• 500 g masa harina or fresh masa, prepared to a soft, pliable dough
• 30 g lard, worked into the masa
• 500 ml lard, for deep-frying
• For the salsa roja
• 250 ml salsa roja, prepared, spiced; kept warm
• For the salsa verde
• 250 ml salsa verde, prepared, spiced; kept warm
• For the toppings
• 300 g cooked chicken or pork, simply seasoned, shredded
• 1 white onion, finely sliced

Method

1. 1
   Work 30 g lard evenly into the masa until fully incorporated. The dough should be soft and pliable and hold a fingerprint without cracking — if it crumbles, work in a small amount of warm water.
2. 2
   Divide the dough into portions of approximately 40 g each. While the masa is still slightly warm, press each portion into an oval or round cake 8–10 cm across and 5–7 mm thick. Pinch the perimeter firmly between thumb and forefinger to raise a continuous rim. The rim must stand clear of the centre; if the masa is cold it will crack — press any fractures closed immediately.
3. 3
   Heat the frying lard in a wide, heavy pan to a depth sufficient to reach the rim of the chalupa. Lower the shaped boats in, rim side up, a few at a time. Fry until the underside is deep golden and the exterior is audibly crisp when tapped; the interior remains soft. Turn once if necessary to colour evenly.
4. 4
   Remove the chalupas and drain briefly. While still hot, spoon warmed salsa roja onto half the batch and salsa verde onto the other half — the salsa heats through from the residual warmth of the masa. The moment the chalupa steams without audible crispness it is past its best; serve immediately.
5. 5
   Lay a portion of simply shredded chicken or pork over the salsa and finish with finely sliced white onion. Serve at once.