"sf" > wrote in message
...
> 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).

They're not just thick but have a pocket in them like a pita.
>>
>> 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.

Great!