Copitas De Cangrejo Recipe

Poach the chicken: place the chicken breasts in a medium saucepan and add enough cold water to cover by about 1 inch (approximately 1.5 L). Add 1 tablespoon kosher salt. Bring to a gentle simmer over medium heat; once small bubbles rise to the surface, reduce heat to low so the water is barely simmering. Poach until the internal temperature reaches 74°C (165°F), about 12–15 minutes depending on thickness.

Prepare an ice bath while the chicken poaches: combine ice cubes and cold water in a large bowl. When the chicken reaches temperature, transfer breasts immediately to the ice bath to stop cooking and chill, about 5 minutes. Reserve 2 cups of the poaching liquid if desired for thinning the filling (optional).

Shred the cooled chicken with two forks or by hand into bite-sized pieces. Measure 2 cups shredded chicken and chill in the refrigerator until assembly.

If not already done, seed and dice the watermelon into small (about 1/4-inch) cubes; measure 1 1/2 cups. Thinly slice 1/2 cup red onion and separate slices so they are not clumped.

In a mixing bowl combine the shredded chilled chicken, diced watermelon, thinly sliced red onion, 1/4 cup chopped fresh cilantro, and the minced seeded jalapeño.

Make the dressing: whisk together 3 tablespoons fresh lime juice and 1 teaspoon extra-virgin olive oil in a small bowl. Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust — add up to 1 teaspoon honey if you prefer a touch of sweetness to balance the lime (optional).

Pour the dressing over the chicken-watermelon mixture and toss gently to combine, being careful not to break up the watermelon. Chill the combined filling for at least 10 minutes so flavors marry and everything is cold.

Arrange 12 mini tortilla cups or endive leaves on a serving platter. If using tortilla cups, warm them briefly in a 350°F/175°C oven for 3–4 minutes if desired, then cool; they should be crisp and room temperature or chilled before filling.

Spoon about 2 heaping tablespoons of the chilled chicken-watermelon filling into each cup or leaf. Fill gently so cups don't crack.

Garnish each copita with a small sprig of cilantro or a few microgreens and, if using, a pinch of crumbled queso fresco. Serve with lime wedges on the side for an extra squeeze.

Serve immediately while filling is chilled. Leftover filling can be stored in an airtight container in the refrigerator for up to 2 days (watermelon will release some juice — stir and drain a little before serving again).