"Julie Bove" > wrote in message
...
>
> "ViLco" > wrote in message
> ...
>> Leonard Blaisdell wrote:
>>
>>> I really don't know what you have. A typical tortilla in the states is
>>> either corn or flour. If the tortilla is corn, immersing it and
>>> passing it rather quickly through hot oil will make it pliable enough
>>> to fold it for tacos or roll it for other preparations. The typical
>>> corn tortilla is around seven inches in diameter and about 1/8 inch
>>> thick where I live.
>>
>> So they are less tender than flour ones, I gather
>>
>>> Flour tortillas are far more pliable when bought.
>>> They can be steamed just a bit and then can be rolled and folded with
>>> filling and will be as large or much larger in diameter than corn
>>> tortillas.
>>
>> So flour tortillas don't usually get fried, am I correct?
>>
>>> The more that corn tortillas are fried, the more unforgiving they get.
>>> Both tortillas can be used as a wrap, but both are completely
>>> different in preparation. I'm sure I've left crucial stuff out, but
>>> the group will fill it in.
>>
>> Thansk for the info
>
> Large flour tortillas are frequently fried as a shell for taco salads (not
> authentic Mexican food) or chalupas which is sort of like a large taco but
> eaten with a fork. Recently I saw a soft chalupa offered on a menu. I
> was told that it is the same. Just not fried. Taquitos or Flautas are a
> rolled taco with only meat or meat and cheese as a filling. Used to be
> that Taquitos used a corn tortilla and Flautas used flour but these days
> you never know. These are usually fried but sometimes baked. Then there
> is the Chimichanga. I don't know exactly what this is because I had one
> once and disliked it. Sort of like a burrito I guess but fried. Then
> there is a dessert that is made using triangles of flour tortillas, fried.
> Usually then dipped in cinnamon and sugar. Sometimes drizzled with corn
> syrup, strawberry syrup or honey. Sometimes topped with berries, cooked
> cinnamon apples, ice cream and/or whipped cream. Often called sopapillas
> but a real sopapilla is actually a soft bun that you poke a hole in and
> fill with honey at the table. Also called Crustos and other names.

You got the chimichangaa correct -- it's a deep fried burrito. They harken
from Arizona, from what I've been told, so like Nachos, taco salads,
fajitas, burritos, and quesadillas they're not authentic mexican food.