Mix 2 cups of masa harina and 1½ teaspoons of salt with 1½ cups of hot water into a soft dough. Cover and rest for 15 minutes.
Roll the dough into golf-ball-sized balls. Press a hollow into each, fill with 1 cup of shredded Monterey Jack cheese, divided evenly, and pinch closed.
Pat each ball into a disc ½in / 1cm thick and 3in / 7.5cm across.
Cook in batches in a lightly oiled skillet over medium heat for about 3 minutes per side, until lightly golden.
