Pupusas

Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat.

Cook and stir until vegetables are soft, about 20 minutes.

Let salsa roja cool for 10 minutes.

Fill a blender halfway with the salsa roja.

Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.

Pour into a bowl.

Repeat with remaining salsa roja.

Return to saucepan and simmer for 10 minutes more stirring occasionally.

Allow to cool completely, about 1 hour, and refrigerate.

Place cabbage and carrots in a large bowl.

Add 4 cups boiling water and let stand for 5 minutes.

Mix in vinegar, scallions, oregano, and red pepper flakes.

Chill curtido until serving.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes.

Transfer bacon and grease (if desired) to a food processor.

Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic.

Purée and season the chicharron with salt.

Mix and 1/2 cup water together in a bowl by hand.

Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm.

Cover with a wet towel.

Heat 1/2 cup oil a large skillet over medium-high heat.

Take a golf ball-sized piece of dough and roll into a ball in your hands.

Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape.

Place pupusa in the skillet and fry until golden brown, about 2 minutes per side.

Repeat with the remaining dough and chicharron.

Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.