Because of its delicious carb and salsa content, Redondas Mexican food like chalupas, tacos, gorditas, and tamales holds a special place in the hearts of many foodies. Even though Chalupa and gordita are two dishes in Northern Mexico, they have a lot of similar ingredients, which can cause confusion when a tourist orders a traditional dish from a street vendor.
Luckily, you can quickly learn the difference between a chalupa shell and a gordita shell. Chalupas are like gorditas in that they are thick tortillas with a pocket in the middle, but the deep-fried element adding more crunch.
So, in our guide, you can learn more about what makes fried gordita flatbread and how it compares to Taco Bell’s chalupa shell. By the end, you’ll know the difference and also see how you can make your own Taco Bell Chalupa to enjoy at home. (Read Weston Vs Lem Meat Grinder)
What Are Chalupa Shells?
A tasty cornbread snack from Mexico, chalupas are fried masa snacks. The term chalupa refers to the Spanish word for a small sailboat and thus describes the concave shape of the masa cake. Chalupas come in various shapes and sizes, such as torpedoes and tiny bowls that can be thick like sopes or thin (like tortillas or tostadas).
Chalupas can be stuffed with various fillings, including shredded chicken or pork, chorizo, ground beef, refried beans, and eggs. The typical toppings for this fried snack are salsa, shredded lettuce, cheese, chopped raw onion, and cheddar cheese, but you can also add tomatoes and sour cream.
- 1 cup corn masa harina (masa flour)
- ½ cup plus 1 teaspoon of vegetable oil, divided
- ½ teaspoon salt
- 1 cup salsa
- 2 cups shredded chicken
- ½ cup shredded lettuce
- 1 white onion, diced
- ½ cup crumbled cotija cheese
- In a large mixing bowl, combine masa, 1/3 cup water, salt, and 1 teaspoon oil.
- Stir with a wooden spoon until the soft dough comes together.
- When kneading the dough, add more water or oil to make it smooth.
- Roll the dough into 2-inch balls with your hands, then flatten each ball into a disc with your palm.
- With a wooden spoon, create a crater in the center of each disc, then shape the dough into a tiny boat.
- Heat the oil in the interim. In a large cast-iron pan set over medium-high heat, warm 12 cups of oil. (a deep fryer can be used as an alternative)
- When the oil shimmers, add the chalupa shells. Cook for about 1 minute, or until golden brown and crisp; flip and cook for another minute, or until the second side is equally crispy and golden brown.
- Use tongs to toss the chalupa shells onto a dish lined with paper towels.
- Add a tablespoon of salsa, chicken, lettuce, onion, and cotija cheese to the top of each Chalupa.
Eat your fried Chalupa shells as soon as possible. If not, they can be kept at room temperature in a sealed Ziplock bag for up to two or three days. The dough can be stored for up to three months in the freezer; however, it must thaw thoroughly in the refrigerator before being fried. (Read Ground Oregano Vs Dried Oregano)
What Is A Gordita Mexican Food?
You may ask, what are Gorditas? The fried gordita flatbread has pockets with a filling that is like extra-thick tortillas. Fillings for fried gordita range from refried beans and cheese to shredded chicken and chorizo or chicharróns (pork rinds), braised pig al pastor, carnitas, or carne asada.
Gordita dough is made from masa harina, the same flour you use for corn tortillas. Although in the north, they often use wheat flour. In Mexico, gorditas are deep-fried or griddle-cooked, yet you can shallow-fry these thick tortillas at home to get the same experience.
Regardless of the method, water, and masa harina are used to make a gordita. Some people add baking powder, while others season it with cheese or garlic powder. After being cooked on a hot griddle, the gordita is deep-fried, giving it a soft interior and crispy exterior. They can be split and filled like pita bread because they are thick, almost like fat corn tortilla shells, yet the deep-fried element adding more texture.
- 2 cups masa harina corn flour (can use wheat flour)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons lard or vegetable oil for frying
- 1 cup refried beans
- 1 cup shredded meat, like pork, chicken, or beef
- 1 cup shredded cheese such as queso de rancho, queso Oaxaca, queso añejo, or Monterey Jack
- ½ cup Mexican crema or sour cream to serve
- ½ cup salsa to serve
- Combine Masa harina flour, water, and salt to form a dough.
- The dough should be formed into 16 tiny balls.
- At this stage, heat a large skillet, griddle, or comal over medium-high heat.
- A masa ball should be lightly flattened between two pieces of plastic wrap using a tortilla press or a flat board. It will become too thin if you press down too hard, making it thinner than a regular corn tortilla.
- It ought to be about two times as thick as a traditional tortilla. If you accidentally flatten the dough too much, gather it and roll it into a ball before attempting again.
- Remove the masa from the plastic wrap and spread it out on the hot grill. Turn it over and cook for 10 to 15 seconds on the other side after cooking for 10 to 15 seconds on the first side. This helps seal the dough, which facilitates the creation of an air pocket.
- Once brown spots appear, cook for one more minute on each side.
- The gordita should now enlarge and bubble up in the middle or on the sides. So, you’re precisely looking for that.
- Use a spatula or another tool to gently press down the gordita’s edges to encourage further inflation. Next, it should be taken off the grill, placed on a plate, and covered with a thin kitchen towel.
- As soon as you can hold the gordita and cut with a butter or paring knife, slit one side. It should still be hot, but not hot enough to burn.
- You can open the gordita to reveal the little pocket and stuff with your fillings.
Are chalupas Hard or Soft?
They are chewier and crunchier than a taco shell.
Can you Buy Gordita Shells?
Yes, you can buy shells from stores and online; all you need to do is prepare your fillings.
What’s the difference between a Chalupa and a Taco
Tacos are made with curved corn tortillas, cooked first, and added fillings. Mexican chalupas are fried with salsa and garnished with other toppings.
Is a Chalupa a Puffy Taco?
These are crunchy and easy to make. The traditional chalupas exterior is hard and crunchy; however, they are fluffy on the inside with soft fillings. (Learn How Long Is Grape Juice Good After Opening)
What’s The Difference Between A Gordita and a Chalupa?
This new Chalupa is a certified vegetarian Chalupa with all the original flavor but uses plant-based protein from Taco Bell’s Gordita and uses black beans rather than seasoned beef, chicken, or steak.
What is a traditional chalupa by definition?
A fried corn tortilla shaped like a boat and filled with a savory mixture.
What is a naked chalupa?
The Chicken Chalupa is marinated, breaded chicken breast and replaces lettuce, cheese, tomatoes, avocado ranch sauce, and a pico de gallo-filled taco.
How good is the chicken chalupa?
It transforms the ordinary taco into a deluxe experience that makes your meal memorable. It is a deep-fried flatbread. Instead of eating a typical taco, the thick and hearty flatbread gives the impression that you are eating a wrap with a taco theme.
Is a chalupa from Taco Bell Good?
Overall, chalupas are a delicious Mexican-inspired dish from Taco Bell. The steak costs a little more than the greasier, saltier ground beef, but it is a slightly healthier, less salty substitute that would be infinitely better if it were freshly grilled.
What’s the difference between a Quesalupa and a chalupa?
A chalupa and a quesadilla hybrid are called a quesalupa. Melted pepper jack and mozzarella cheese are enclosed in a crunchy chalupa shell. Beef, lettuce, shredded cheese, tomatoes, and sour cream are included on the inside.
When was the cheddar chalupa released?
Toasted Cheddar Chalupa was initially released in late 2019.
Does Taco Bell sell chalupas?
All your favorite Mexican dishes can be found on the Taco Bell menu. The Taco Bell menu has something for everyone, from traditional tacos and burritos to epic specialties and combos. Popular items like the Crunchwrap Supreme and the Chalupa Supreme can be found on the specialties menu. (Learn How Long Are Deviled Eggs Good In The Refrigerator)