Crispy Chicken Chalupas

Step 1

Mix masa harina and 1 cup warm water in a medium bowl with your hands until it forms a soft dough, like Play-Doh, with no dry flour visible, about 1 minute.

Step 2

Divide the dough into 8 equal pieces and roll each into a ball about the size of a walnut.

Step 3

Heat the oil in a deep skillet or Dutch oven over medium-high heat until it shimmers and a tiny piece of dough sizzles immediately when dropped in, about 3 minutes.

Step 4

Working with one dough ball at a time, gently flatten it between your palms into a thin disc about 3 inches across and 1/8-inch thick.

Step 5

Slide the flattened disc into the hot oil and immediately use a ladle or metal spoon to gently press the center down to form a cup shape while it fries, keeping the shape pushed down for 2 minutes until the edge becomes golden and crispy.

Step 6

Flip the chalupa cup over using tongs and fry the other side for 1 minute until it is also golden and holds its cup shape when you lift it out.

Step 7

Transfer the fried chalupa cup to a paper-towel-lined plate using a slotted spoon to drain excess oil.

Step 8

Repeat steps 4–7 with the remaining 7 dough balls.

Step 9

Warm the shredded chicken with 0.5 cup salsa in a small saucepan over medium heat, stirring occasionally, until heated through and fragrant, about 3 minutes.

Step 10

Fill each crispy chalupa cup with 2 heaping tablespoons of the warm chicken mixture.

Step 11

Top each chalupa with 1 heaping tablespoon of shredded cabbage piled in the center.

Step 12

Drizzle 1 tablespoon of crema over the top of each chalupa in a thin zigzag pattern.

Step 13

Scatter the crumbled queso fresco evenly over the top of all the chalupas.