Chalupas Poblanas

Ingredients

• 400 g masa harina, or 600 g fresh corn masa
• 550 ml warm water, if using masa harina
• 1 tsp fine salt, plus extra for the salsas
• 300 g tomatillos, husked
• 3 serrano chillies
• 1 small handful coriander
• 1 white onion, quarter reserved and the rest finely chopped
• 3 garlic cloves, peeled
• 300 g ripe tomatoes
• 4 dried guajillo chillies
• 350 g cooked pork shoulder, shredded
• 200 ml lard or vegetable oil
• 1 lime

Before you cook

• Mix the masa harina with the salt and warm water into a soft dough, then cover it and rest it for 15 minutes.
• Husk and rinse the tomatillos.
• Chop the onion very finely and shred the pork.
• Stem and seed the guajillo chillies.

Steps

1. Boil the tomatillos and serranos in 400 ml water for 8 minutes, until they turn dull green and soften.
2. Drain them and blend with the coriander, the reserved quarter onion, 1 garlic clove and a pinch of salt into a thin green salsa.
3. Toast the guajillos on a dry comal for 30 seconds a side, until they smell sweet and turn pliable.
4. Cover the guajillos with boiling water and soak them for 15 minutes.
5. Char the tomatoes and the 2 remaining garlic cloves on the comal for 8 minutes, until blistered.
6. Drain the guajillos and blend them with the tomatoes, garlic, 100 ml water and a pinch of salt into a thin red salsa.
7. Divide the masa into 12 pieces and roll each into a ball.
8. Press each ball into an oval about 10 cm long and 5 mm thick.
9. Cook the ovals on a dry comal over medium heat for 90 seconds a side, until dry and speckled but still pale.
10. Pinch a low rim around the edge of each one while it is still hot enough to move but just cool enough to touch.
11. Heat the lard in a wide frying pan until it shimmers, around 170C.
12. Lay four chalupas in the pan rim side up and spoon salsa into each hollow.
13. Fry them for 90 seconds, until the base is crisp and the salsa bubbles but has not run over the edge.
14. Lift them out with a slotted spatula and top with shredded pork and chopped onion.
15. Fry and top the rest the same way, alternating green and red salsa so both end up on the plate.
16. Squeeze lime over them and eat them straight away, three or four a person.