Papusas

• Produce

  • 1 Onion
  • 1 Zucchini

• Condiments

  • 1 Salsa

• Baking & Spices

  • 4 cups Corn meal
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1 cup Cheese, grated

• Other

  • 1 Green capsicum, finely chopped
  • Papusa
  • 1 X 400 g can chopped tomatoes (or 4 skinned tomatoes, finely chopped

Found on nonnascooking.com

Description

Directions

• To make the salsa fry the onion in a saucepan with a little oil over low heat until the onion is transparent. Add the capsicum and continue to cook for 5 minutes. Add the tomatoes and cook for 30 minutes or so until the sauce is thick. As sauce reduces, add a little water. Adjust seasonings to taste.
• To make the papusas, combine the corn meal with water according to directions and mix together to form a dough. Take small pieces of dough, and make balls the size of a golf ball. Flatten between the palms of your hands, until a thin patty is formed.
• Combine the zucchini, cheese and seasonings. Place a spoonful of the cheese mixture into the middle of the dough disc, and then close it over to form a ball. Flatten it again, as thin as possible without the filling being lost.
• Heat a little oil in a pan or skillet until very hot, and cook the papusas for about 5 minutes or until golden brown and crisp. Serve immediately accompanied by tomato salsa.
• Note:
• • Called Masa Lista, available at health food, Mexican and fine foods stores.