Step 1
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.
Step 2
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.
Step 3
Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar scallions oregano and red pepper flakes. Chill curtido until serving.
Step 4
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. Puree and season the chicharron with salt.
Step 5
Mix masa harina 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.
Step 6
Heat 1/2 cup oil a large skillet over medium-high heat.
Step 7
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.
Step 8
Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.