Papusas Recipe

Papusas Ingredients:
2 c	Masa harina
1 1/2 c	Warm water
1 T	Ground cumin, made from
	-lightly toasted cumin seed
	Salt and pepper to taste
6 oz	Ranchero cheese, or mild
	-melting cheese such as
	-Monterey jack, grated (2
	-cups)
1/2 c	Chopped cilantro

Papusas Instructions:

In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 teaspoon salt and stir into a manageable dough.
The dough should be soft but not sticky; add more flour if needed.
If dough is dry and hard to form, add more water.
To make 3-inch round papusas, put about 1/2 cup of the dough in your hand for each papusa.
Roll into a ball and flatten in your hand.
Put 1/3 cup cheese, 1 teaspoon cilantro, and salt and pepper to taste in the center.
Work the edges up over the filling and again form a ball, completely enclosing the filling.
This takes only a few seconds.
Flatten each ball to about 1/4 inch or less and cook the papusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned.
Serve warm.
NOTE: In El Salvador, vendors everywhere sell a street food called papusas.
They look like slightly thick tortillas, about three inches in diameter.
Hidden inside is a filling -- either of cheese, as in this recipe, or spicy meat.
They are always served with a finely chopped vinegary coleslaw with fiery pepper and sometimes cilantro.
See recipe for L.
A.
Slaw.
1992 CUNNINGHAM, Marion The Supper Book Alfred A.
Knopf New York MM Format by John Hartman Hartsville, SC 4 April 1997 Cro-Magnon@juno.
com hartman@indy.
net
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