Directions

1. Preheat a non-stick skillet or flat-top griddle over medium-to-high heat to 375°F.
2. Add cooking oil or spray to the skillet or grill so the Pupusas do not stick.
3. Place frozen (or slacked) pupusas to well-oiled skillet or griddle.
4. Cook for about 4 minutes, until both sides are golden and crisp (internal temp of 165°F). 5. Hold for up to 30 minutes in a warming station at 140°F or higher.

Alternate Method: Pupusas may be oven-baked. Preheat oven to 400°F. Add cooking oil or spray to a baking sheet and place Pupusas on the sheet. Bake for 5-10 min (internal temp of 165°F).

Directions

1. In a large bowl, combine the cabbage, carrot, onion. Toss well.
2. Sprinkle in the oregano and salt. Use your hands to massage the salt and oregano into the vegetables for a couple of minutes-this helps break down the cabbage slightly and draws out moisture.
3. In a separate container, mix the vinegar, hot water.
4. Pour the liquid over the cabbage mix. Toss everything together, making sure the veggies are well coated. Press the veggies down to submerge in liquid (use a plate or weight if needed).

Directions

1. In a blender, combine tomatoes, onion, garlic, bell pepper, oregano and 1/2 cup of chicken broth. Blend until smooth.
2. Heat oil in a saucepan over medium heat. Pour in the blended sauce (careful-it might splatter). Simmer for 10-15 minutes, stirring occasionally. Add more water if it thickens too much. Adjust salt to taste. The salsa should be smooth, pourable, and lightly seasoned-just enough to enhance the pupusa.