Let’s just get down to the nitty gritty.
Is a flat, fried corn tortilla a tostada or a chalupa?
I’ve done some very, very scientific research on this matter (i.e. wikipedia and cafemom and food.com) and here’s my take:
A tostada is a toasted/fried flat or bowl shaped tortilla (usually made from corn) with toppings on it.
A chalupa is the shallow bowl tostada (unless you are going through the Taco Bell line in which case a chalupa is a soft-dough thick fried flour tortilla folded into “boat” form.
I wanted to clear that up before any fights ensued. Granted, apparently these terms vary by location, so it might be different where you live and eat!
Either way, my husband made me the most amazing tostada/chalupa today for lunch! I baked and fried some corn tortillas for tostadas the other day for the fam (which were also super yummy) and we had two left, so my hubs made up his own invention and I. loved. it.
(By the way, there is no question which of us is the better cook: HE is. Hands down.)
Vegetarian Hummus Tostada/Chalupa
- 2 tostadas/chalupas*
- 1/2 cup of hummus
- 1/4 cup of crumbled feta
- 1/4 cup of chopped kale or greens
- 5-6 cherry tomatoes, quartered
- (For vegan: substitute pine nuts in lieu of the feta)
- In a small bowl, mix together hummus, feta (saving a few pieces for topping), and kale.
- Spread it over the tostadas.
- Top with a few more pieces of feta and the tomatoes.
I know it’s simple, and didn’t really need a “recipe” but it was just so yummy and so something I’d never thought about that I had to share! Props to my love, Mr. Chord Dice, for making me lunch! I wasn’t even going to post today but it was so yummy I had to share!
* Here is the recipe that I used for making tostadas
- Lay them flat on the oven rack at 250° for 7 minutes (keep an eye on them and take them out earlier if they are too brown).
- Heat up a skillet with 1/4 inch of canola oil on medium-high (I actually used half canola oil and half coconut oil because I ran out of canola)
- With a pair of tongs, lay the tortilla into the oil for about 20-30 seconds using the tongs to push it down into the oil, then flip it over and fry it for an additional 20 seconds.
- Lift the tortilla out of the pan allowing the oil to drip off and place the tortilla on a towel-lined plate (or, if you are green like me, put it on a cooling rack with a cookie sheet underneath it so that the oil just drips onto the cookie sheet).
- Finish with the rest of the tortillas!
And because I am the queen of selfies, I had to take one with my tostada/chalupa! Haha!
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