On Fri, 12 Apr 2013 01:41:19 -0700, "Julie Bove"
> wrote:

>
> "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

So a Gordita is a thick tortilla? We have a local tortilla brand (La
Palma) that makes the thick ones, but they are just called "hand made"
tortillas" (vs the thinner machine made).
>
> 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.
>
I've never heard of pupusas being sold without a filling. They
wouldn't be a pupusa if they were, they'd be called something else and
I've never come across any around here (or anywhere else for that
matter) that have been deep fried.

BTW: I really liked both the links you posted, thanks.

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