Here's the recipe for the Stuffed Corn Tortillas we made on Tues. I hope you'll all show off your cooking skills and make dinner for your family. Thanks to Sister Stott, and Brother and Sister Diaz for teaching us about Guatemala, we all had so much fun!
2 C Masa harina (corn flour, it's by the mexican food at Winco)
1 1/2 C Warm water
1 tsp Ground cumin (you could also use Chili powder or taco seasoning)
Salt and pepper to taste
Shredded cheese (we used the pre-shredded mexican cheese)
1/2 C Chopped cilantro (optional)
In a mixing bowl mix together the masa harina, water, seasoning, 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.
Roll a handful of dough into a ball and poke a hole in the center with your finger.
The dough should be soft but not sticky; add more flour if needed.
If dough is dry and hard to form, add more water.
Roll a handful of dough into a ball and poke a hole in the center with your finger.
Put some cheese and cilantro into the center of the hole.
Work the edges up over the filling and again form a ball, completely enclosing the filling.
Flatten each ball to about 1/4 inch in your well floured hands.
Work the edges up over the filling and again form a ball, completely enclosing the filling.
Flatten each ball to about 1/4 inch in your well floured hands.
Cook the papusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned.
Serve with sour cream and salsa.
