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Birria Pupusa Dunker

INGREDIENTS
🥣

INGREDIENTS

PUPUSA

  • Pupusa, Birria and Cheese, 40/5.5 oz, 13.75#, 2M, 2.25WG, Del Real, 641 – 100 pupusa

QUICK PICKLED ONIONS

  • QUICK PICKLED ONIONS (SFR- SCHOOL FOOD ROCKS) – 1 pt., 1 tbsp., 1 tsp.
  • Onions, raw – 1 pt., 1 tbsp., 1 tsp. chopped
  • Vinegar, distilled – 1 pt., 1 tbsp., 1 tsp.
  • Beverages, water, tap, municipal – 2 1/8 FL OZ
  • Sugar, Granulated, 25#, C&H Sugar, 404720 – ½ c., 1 tsp.
  • Salt, table – 1 tbsp., 1¼ tsp.

PICO DE GALLO

  • PICO DE GALLO (SFR- SCHOOL FOOD ROCKS) – 1 gal., 2 qt., 1 c.
  • Tomatoes, red, ripe, raw, year round average – 3 qt., 1 pt., 1 c. chopped or sliced
  • Onions, 1 qt., 1 c. chopped, raw to prepared
  • Coriander (cilantro) leaves, raw – 1 pt., 1¾ c.
  • Peppers, jalapeno, raw – 15 pepper
  • Limes, raw – 10 fruit (2″ dia)
  • Salt, table – 1 tbsp., 2 tsp.

BIRRIA BROTH

  • BIRRIA BROTH (SFR- SCHOOL FOOD ROCKS) – 1 gal., 2 qt., 1 c.
  • Soup, chicken broth, low sodium, canned – 1 gal., 2 qt., 1 c.
  • Peppers, ancho, dried – 16½ pepper
  • Peppers, hot chile, sun-dried – 16½ pepper
  • Onions, raw – 3 lbs., 2 oz. chopped
  • Garlic, raw – 16½ clove
  • Vinegar, Apple Cider, 4/1 gal, Monarch, 252631 – 1 c., 1 ½ tsp.
  • Spices, Cumin, Ground, 6/16 oz, Monarch, 207822 – ⅓ c., ½ tsp.
  • Spices, oregano, dried, 1.5 lb, Monarch, 207191 – ⅓ c., ½ tsp. ground
  • Spices, paprika – ⅓ c., ½ tsp.
  • Oil, Vegetable, 6/1 gal, USDA, 100439 – 1 c., 2 tsp.
🍴

INSTRUCTIONS

HACCP Process: #2 – Same Day Service

1

Wash and dry all produce.

2

Prepare the Pickled Red Onions:

  1. In a small saucepan, combine vinegar, water, salt, and sugar. Heat until sugar is fully dissolved. Remove from heat.
  2. Slice red onions. Add sliced onions to a container and pour pickling liquid over onions. Stir to combine. Cover and refrigerate for at least 30 minutes prior to service. Critical Control Point: Hold cold at 41°F or below until service.
3

Prepare the Pico de Gallo:

  1. Dice onions, tomatoes, and jalapeños. Chop cilantro and cut limes in half.
  2. Combine onions, tomatoes, jalapeños, salt, and cilantro in a bowl. Add the juice of limes and mix ingredients well. Cover and refrigerate for at least 1 hour before use. Critical Control Point: Hold cold at 41°F or below until service.
4

Prepare the Birria Consommé:

  1. Mince garlic and dice onions. Set aside. Critical Control Point: Hold cold at 41°F or below
  2. Remove stems and seeds from guajillo and ancho chilies. Heat a dry skillet over medium heat. Toast chilies for 1–2 minutes on each side until fragrant. Do not burn
  3. Place toasted chilies in a bowl. Cover with hot water and soak for 15–20 minutes until softened. Reserve soaking liquid.
  4. Drain chilies and place in blender. Add diced onion, minced garlic, apple cider vinegar, ground cumin, dried oregano, paprika, and chicken broth. Blend until smooth.
  5. Add vegetable oil to a large pot or tilt skillet over medium heat. Pour in blended mixture. Bring to a simmer and cook for 20–30 minutes. Critical Control Point: Heatto 165°F for atleast 15 seconds. Transfer birria consommé to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
5

Preheat oven to 375°F. Line sheet pans with parchment paper

6

Prepare the Birria Consommé:

Remove Birria & Cheese Pupusas from packaging, place on pan, and lay out in a sinlge, even layer. Place pan in preheated oven for 12–15 minutes. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds. Transfer pupusas to hot holding cabinet until service. Critical Control Point: Hold hot at 135°F or above until service.

7

Assembly:

  1. Place 1 Birria & Cheese Pupusa onto serving container.
  2. Serve with 2 oz birria consommé dipping sauce. *Best in a 3-4 oz dipping cup
  3. Top pupusa with 1 tsp pickled red onions.
  4. Serve with ¼ cup pico de gallo on the side.
  5. Garnish with chopped cilantro and lime wedge.
8

Serve immediately.

🛡️

FOOD SAFETY REMINDERS

  • Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination.
  • Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • Record time and internal temperature of product when received on daily log.
  • CORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product
🥣

INGREDIENTS

PUPUSA

  • Pupusa, Birria and Cheese, 40/5.5 oz, 13.75#, 2M, 2.25WG, Del Real, 641 – 100 pupusa

QUICK PICKLED ONIONS

  • QUICK PICKLED ONIONS (SFR- SCHOOL FOOD ROCKS) – 1 pt., 1 tbsp., 1 tsp.
  • Onions, raw – 1 pt., 1 tbsp., 1 tsp. chopped
  • Vinegar, distilled – 1 pt., 1 tbsp., 1 tsp.
  • Beverages, water, tap, municipal – 2 1/8 FL OZ
  • Sugar, Granulated, 25#, C&H Sugar, 404720 – ½ c., 1 tsp.
  • Salt, table – 1 tbsp., 1¼ tsp.

PICO DE GALLO

  • PICO DE GALLO (SFR- SCHOOL FOOD ROCKS) – 1 gal., 2 qt., 1 c.
  • Tomatoes, red, ripe, raw, year round average – 3 qt., 1 pt., 1 c. chopped or sliced
  • Onions, 1 qt., 1 c. chopped, raw to prepared
  • Coriander (cilantro) leaves, raw – 1 pt., 1¾ c.
  • Peppers, jalapeno, raw – 15 pepper
  • Limes, raw – 10 fruit (2″ dia)
  • Salt, table – 1 tbsp., 2 tsp.

BIRRIA BROTH

  • BIRRIA BROTH (SFR- SCHOOL FOOD ROCKS) – 1 gal., 2 qt., 1 c.
  • Soup, chicken broth, low sodium, canned – 1 gal., 2 qt., 1 c.
  • Peppers, ancho, dried – 16½ pepper
  • Peppers, hot chile, sun-dried – 16½ pepper
  • Onions, raw – 3 lbs., 2 oz. chopped
  • Garlic, raw – 16½ clove
  • Vinegar, Apple Cider, 4/1 gal, Monarch, 252631 – 1 c., 1 ½ tsp.
  • Spices, Cumin, Ground, 6/16 oz, Monarch, 207822 – ⅓ c., ½ tsp.
  • Spices, oregano, dried, 1.5 lb, Monarch, 207191 – ⅓ c., ½ tsp. ground
  • Spices, paprika – ⅓ c., ½ tsp.
  • Oil, Vegetable, 6/1 gal, USDA, 100439 – 1 c., 2 tsp.
🍴

INSTRUCTIONS

HACCP Process: #2 – Same Day Service

1

Wash and dry all produce.

2

Prepare the Pickled Red Onions:

  1. In a small saucepan, combine vinegar, water, salt, and sugar. Heat until sugar is fully dissolved. Remove from heat.
  2. Slice red onions. Add sliced onions to a container and pour pickling liquid over onions. Stir to combine. Cover and refrigerate for at least 30 minutes prior to service. Critical Control Point: Hold cold at 41°F or below until service.
3

Prepare the Pico de Gallo:

  1. Dice onions, tomatoes, and jalapeños. Chop cilantro and cut limes in half.
  2. Combine onions, tomatoes, jalapeños, salt, and cilantro in a bowl. Add the juice of limes and mix ingredients well. Cover and refrigerate for at least 1 hour before use. Critical Control Point: Hold cold at 41°F or below until service.
4

Prepare the Birria Consommé:

  1. Mince garlic and dice onions. Set aside. Critical Control Point: Hold cold at 41°F or below
  2. Remove stems and seeds from guajillo and ancho chilies. Heat a dry skillet over medium heat. Toast chilies for 1–2 minutes on each side until fragrant. Do not burn
  3. Place toasted chilies in a bowl. Cover with hot water and soak for 15–20 minutes until softened. Reserve soaking liquid.
  4. Drain chilies and place in blender. Add diced onion, minced garlic, apple cider vinegar, ground cumin, dried oregano, paprika, and chicken broth. Blend until smooth.
  5. Add vegetable oil to a large pot or tilt skillet over medium heat. Pour in blended mixture. Bring to a simmer and cook for 20–30 minutes. Critical Control Point: Heatto 165°F for atleast 15 seconds. Transfer birria consommé to steam table pan and hold hot for service. Critical Control Point: Hold hot at 135°F or above until service.
5

Preheat oven to 375°F. Line sheet pans with parchment paper

6

Prepare the Birria Consommé:

Remove Birria & Cheese Pupusas from packaging, place on pan, and lay out in a sinlge, even layer. Place pan in preheated oven for 12–15 minutes. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds. Transfer pupusas to hot holding cabinet until service. Critical Control Point: Hold hot at 135°F or above until service.

7

Assembly:

  1. Place 1 Birria & Cheese Pupusa onto serving container.
  2. Serve with 2 oz birria consommé dipping sauce. *Best in a 3-4 oz dipping cup
  3. Top pupusa with 1 tsp pickled red onions.
  4. Serve with ¼ cup pico de gallo on the side.
  5. Garnish with chopped cilantro and lime wedge.
8

Serve immediately.

🛡️

FOOD SAFETY REMINDERS

  • Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination.
  • Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • Record time and internal temperature of product when received on daily log.
  • CORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product
NUTRITION FACTS
Serving Size
1 Pupusa (293 gm)
Amount Per Serving
Calories
382.115
% Daily Value*
Total Fat 18.092 gm 27.834%
Saturated Fat: 6.498 gm 32.489%
Trans Fat: 0.000* gm
Cholesterol: 45.000 mg 15%
Sodium 1085.805 mg 45.242%
Total Carbohydrate 35.774 gm 11.925%
Dietary Fiber: 3.857 gm 15.43%
Total Sugars: 4.021* gm
Includes 0.999* gm of Added Sugars
Protein 20.210 gm 40.42%
Vitamin A: 53.736* 5.971%
Vitamin C: 10.165* 16.942%
Vitamin D: 0.200* 1%
Calcium: 491.869* 49.187%
Iron: 2.319* 12.881%
Potassium: 528.166* 11.238%
Saturated Fat % of Calories 15.304%
Added Sugar % of Calories 1.046%
* Indicates missing Nutrient Information.
^ Indicates user added nutrient.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories a day is used for general nutrition advice.

MEAL COMPONENTS

  • 2 oz of Meat/Meat Alternates
  • 2.25 oz of Whole Grain-Rich

ALLERGENS

Milk

ADDED SUGAR LIMITATIONS

Not applicable.

Vendors

  • C&H/Domino Sugar
  • Del Real Foods, LLC
  • USDA Foods in Schools
  • US Foods

Dates

  • Last Updated06-05-2026
  • Created05-23-2026