These stuffed corn-masa cakes are the national dish of El Salvador.
- 1⁄4 cup distilled white vinegar
- 1 1⁄2 tsp. sugar
- 1 tsp. oregano
- 2 chiles de árbol, crushed
- 1⁄2 large carrot, peeled and grated
- 1⁄2 yellow onion, thinly sliced
- 1⁄2 head green cabbage, shredded
- Kosher salt, to taste
- 2 cups masa harina
- 16 oz. grated Monterey jack
Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill.
Put masa harina and 1 3⁄4 cups water into a bowl; stir to form a dough. Pinch off a 1 1⁄2-oz. piece of dough; roll it into a ball. Pat dough into a thin disk. Squeeze 1 1⁄4 oz. cheese into a ball. Press cheese into center of dough; cupping dough, stretch edges of dough around cheese and seal. Pat dough to form a 3 1⁄2"-wide disk. Repeat to make 12 pupusas in all.
Heat a 12" nonstick skillet over medium-high heat. Working in 3 batches, cook pupusas, turning, until golden, 10–12 minutes. Serve hot with slaw.