1⁄2 cup distilled white vinegar
3 teaspoons sugar
2 teaspoons oregano
3 chiles de árbol, crushed
1 large carrot, peeled and grated
1 yellow onion, thinly sliced
1/2 head green cabbage, shredded
Kosher salt, to taste
2 cups masa harina
1 3/4 cups water
1/4 cup canola oil
16 ounces grated Monterey jack
- Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill. Let the mixture sit overnight.
- Put masa harina and 1 3⁄4 cups water into a bowl; stir to form a dough. Cover and place in the refrigerator for about 20-30 minutes and up to 12 hours (if you want to make it ahead of time).
- Rub one teaspoon of the canola oil into your hands, so the dough doesn't stick. Using a scale to measure, pinch off 3 ounces of dough and roll it into a ball. Pat dough into a thin disk. Squeeze 3/4 ounce of cheese into a flattened disk. Press cheese into center of dough; cupping dough, stretch edges of dough up around cheese to seal the cheese inside. Pat dough to form a 3 1⁄2 inch-wide disk. Repeat to make 6-8 pupusas in all.
- Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, cook pupusas, turning, until golden, 5-6 minutes on each side. Serve hot with slaw and sour cream or Mexican Cream.
Makes 6-8 pupusas.