While water comes to a boil, slice cabbage, onions and jalapeno and grate carrots. Set cabbage aside.

In big bowl, pour boiling water on cabbage. Let sit 5 minutes, pour out hot water then submerge in cold water. Strain water.

In large bowl, add cabbage, onions, jalapeno and carrots. Add garlic, black pepper, sugar, salt, oregano, crushed red pepper and vinegar. Mix to combine.

Pour mixture into sterilized mason jar with wide mouth. Press down with a wooden spoon until mixture is submerged in vinegar, then close. If you need to add a little more on top it’s fine.

Leave jar on counter 12 hours to ferment lightly. (Note: The longer you leave it out the more potent it becomes. Be cautious, pressure will build.)

When curtido is done fermenting, store in fridge until you’re ready to make pupusas. Curtido can be refrigerated 4-6 weeks.

In large bowl, whisk together masa corn flour, brown rice flour and salt.

In small bowl, combine avocado oil with warm water. Add mixture to dry ingredients and use your hands to create the dough. If needed, add more water 1 tablespoon at a time. Knead 2 minutes and cover with damp cloth or plate. Rest dough 10 minutes.

Uncover dough and knead 1 minute. (Note: Dough should feel soft, like playdough.)

Using ¼ cup or ice cream scoop, create 12 dough balls. Set aside covered with a cloth. (Note: Balls should not crack while forming with hands.)

To assemble pupusas, grease hands with avocado oil to prevent sticking. Grab dough ball and make a dent in the center. Fill dent with 1 tablespoon or more of cheese. Carefully close dough and flatten between your hands to make a disc approximately ½-inch to ¼-inch thickness.

Add 1 teaspoon ghee, butter or avocado oil to cast-iron skillet or griddle on medium heat. Cook pupusas 4-5 minutes each side or until golden.

To serve, top warm pupusas with cold curtido.