El Salvadoran Papusas Christie masa harina

[Guest guest]

Hope you have a chance to make these.

Sissy

 

 

El Salvadoran Papusas

 

 

2 cups masa harina 1 1/2 cups warm water 1 Tbl. 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 cup chopped cilantro

 

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 or skillet for about 3 minutes per side, or until both

sides are lightly browned.

Serve warm.

*Tip - you can add a slice of hot pepper in with the cheese if you like.

 

 

 

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