Review/Rate this Recipe Save to MyRecipes Rating:

Title: Papusas (Salvadoran) - Marion Cunningham
Yield: 1 Serving

Ingredients

      2 c  masa harina
  1 1/2 c  warm water
      1 tb ground cumin
           salt and pepper
      6 oz Monterey jack cheese; grated
    1/2 c  cilantro; chopped

Instructions

In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 tsp.
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
tsp. 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 fillling.
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.

Makes 6 papusas.

NOTE: "In El Salvador, vendors everywhere sell a street food called papusa.
They look like slightly thick tortillas, about 3 inches in diameter. Hidden
inside is a filling - either 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 L.A. Slaw)."

REG 4 shared by Karin Baumgardner, Issaquah, WA

- - - - - - - - - - - - - - - - - -

Contributor: The Supper Book - Marion Cunningham

Preparation Time: 0:00

Reviews