Foodie Chickie

My entry for Weekend Cook Book Challenge 17 are Pupusas. Pupusa is a South American savory pasty made from corn meal or corn flour, cheese and spices. You can find them being sold by vendors in the streets. They remind me a lot of Arepas. Which I only found out about fairly recently. I love appetizers. They are my favorite part of a meal. If I can help it I rather order appetizers than a full meal. That way I can try something a little bit of everything. This is why I thought Pupusas was the perfect cornmeal recipe for this round.




Papusas from Recipe Link

Ingredients:
2 c Masa harina(cornmeal or cornflour)
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.