Title: Papusas
Categories: Latino Snack Entree Cheese
Yield: 6 Papusas

2	c	Masa harina
1 1/2	c	Warm water
1	tb	Ground cumin, made from lightly toasted cumin seed
		Salt and pepper to taste
6	oz	Ranchero cheese, or mild melting cheese such as Monterey jac
1/2	c	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 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.

1 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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