"sf" > wrote in message
news
> 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.
Lemme see if I can find the recipe that I used.
This is the first one I pulled up. Had I seen this, I would have known how
big to make them. I don't remember putting salt in mine but maybe I did.
http://www.lacocinadeleslie.com/2010/03/gorditas.html
This recipe is for pupusas.
http://www.whats4eats.com/breads/pupusas-recipe
No salt in this but as you can see, the ingredients are the same. But this
one calls for you to cook it *with* the filling in it. I don't think this
is always the case because the taqueria where I saw them sells them with no
filling in them. They are cooked in a greased skillet which is how I did my
Gorditas but it does say that they are often deep fried.