On Thu, 11 Apr 2013 21:47:51 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 11 Apr 2013 10:09:39 -0700, "Julie Bove"
> > > wrote:
> >
> >> Tostadas can come in all sizes. I've had tiny ones. But they use a
> >> thin corn tortilla. The Chalupa seems to have a thicker one make like a
> >> Sope or Sopita or even a Gordita that hasn't been filled. There is also
> >> something called a Papusa. Or maybe it's a Pupusa. I was going to try
> >> that
> >> last Sat. But we couldn't get into the restaurant. They were packed.
> >> Had
> >> my taste buds all set to try that and some Posole. But it was not to be.
> >> Maybe this Saturday.
> >>
> >
> > I am very familiar with what a pupusa is and it's not anywhere near a
> > chalupa/tostada/sope; but I am having trouble defining the differences
> > between the others. Googling "gordita" - it looks like another Taco
> > Bell creation, so I have no interest in knowing anything more about
> > that one.
>
> I think that Taco Bell did use that name but that's not what a real one is.
> They take Masa Harina. I did make them. I think the only other ingredient
> was water. You form them into balls, then flatten them a bit and fry them
> in a little oil. I pan fried them. They don't get crisp like a crisp taco
> shell but they are also not as soft as a corn tortilla. They will puff up
> as you fry them. Then you split them open and fill them. They're very good
> but very filling!
>
I have absolutely no idea what you're talking about now. Sorry, but I
know that whatever it is you're trying to describe isn't a pupusa. It
sounds like a sopapilla made with masa, but I can't imagine something
like that working.

--
Food is an important part of a balanced diet.