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If there’s one recipe I never get tired of sharing, it’s these juicy, golden‑brown steak bites tossed in bright, herby Chimichurri. They’re quick, flavorful, and perfect for those busy weeknights when you want something satisfying without hovering over the stove for an hour. One of my secrets to making this meal even easier is prepping the rice and Chimichurri ahead of time. With those ready to go, the steak bites themselves take about 20 minutes from start to finish—including prep. It’s the kind of recipe that feels special but fits effortlessly into real life. And because tender, high‑quality beef makes all the difference, I reach for Nolan Ryan Beef  every time. Grilling season is here, and they’ve got every cut you could want—ground beef, chuck roast, tenderloin, ribeye, even tomahawk steaks. There’s truly something for everyone and you can find Nolan Ryan Beef products at Kroger. 🥩 Steak Bites with Chimichurri Ingredients For the steak bites: 1 lb chuck roast or ribeye Soy sauce Paprika Garlic powder (or fresh garlic if you’re not using Chimichurri) Ground black pepper Beef bouillon (optional) Preferred cooking oil For the Chimichurri (optional but highly recommended): Olive oil Vinegar Parsley Oregano Roasted pepper Salt Black pepper Tip: Make a batch of Chimichurri at the start of the week—it keeps beautifully and instantly elevates any protein or veggie. 🔪 Instructions 1. Prep the Beef Cut your chuck roast or ribeye into 1‑inch cubes. Aim for even pieces so they cook at the same rate. 2. Season Generously Add soy sauce, paprika, garlic powder, black pepper, and beef bouillon if using. I don’t measure, but about 1 teaspoon of each seasoning is a good starting point. Mix well until every piece is coated. Let the beef rest for 30 minutes to soak up the flavor—optional, but worth it. 3. Sear to Perfection Heat 1 tablespoon of oil in a frying pan or saucepan over medium heat. Add the beef in a single layer and sear until golden brown—about 2 minutes per side, 7–8 minutes total. Avoid overcrowding the pan so the beef sears instead of stews. 4. Rest the Meat Transfer the steak bites to a bowl and let them rest for 5 minutes. This keeps them tender and juicy. 5. Toss in Chimichurri Add about 2 tablespoons of Chimichurri and toss until every piece glistens with that herby, tangy goodness. 🍽️ How to Serve These steak bites are incredibly versatile. Try them with: Fluffy white rice Stir‑fried vegetables cooked in the same pan Roasted potatoes Warm tortillas for a quick steak taco moment They’re bold, bright, and unbelievably easy—exactly what a weeknight dinner should be. For the video recipe head on over to @FLOURISHWITHG or @NOLANRYANBEEF on Instagram or Tiktok.

Do you all remember these? These sandwiches, known as sandwiches Salvadoreños , are a staple at every family reunion. When they’re absent, someone will inevitably ask, "Why didn’t anyone make them?" This recipe is perfect for those who don’t enjoy cooking, feel uneasy about chopping a whole cabbage, or simply want a quicker way to whip these up for special occasions with loved ones. This is just one of the countless ways to prepare these sandwiches, but with the incredible flavor that Natura’s Ranchera sauce brings to the table, you won’t miss out on taste! Each pouch contains four tomatoes and is seasoned with a delightful mix of veggies and herbs. Trust me, once you try it, you’ll want to keep some on hand. You can grab a pouch through the link below! Ingredients 1 Rotisserie chicken 1 bag of shredded cabbage and carrots 1 Natura’s Ranchera sauce pouch 1 tsp chicken bouillon 1/2 cup mayonnaise 1/4 cup mustard Salt and pepper to taste 1/2 cup of water Instructions Shred the rotisserie chicken, removing bones, skin, and ligaments. In a hot saucepan, add 2 tablespoons of butter. Sauté the shredded cabbage and carrots until they become translucent. If your saucepan is small, you may need to do this in batches. Once done, transfer to a bowl and let cool to room temperature. In the same saucepan, add 1 tablespoon of butter and sauté the chicken. Season with salt, pepper, and 1 teaspoon of chicken bouillon. Add 1 pouch of Natura’s Ranchera sauce and 1/2 cup of water to the chicken. Mix well. Cover the saucepan and let it stew on low-medium heat for about 10 minutes, or until most of the water has evaporated. This helps prevent the chicken from becoming too saucy. Once done, set aside to cool completely. Once both the chicken and cabbage mixtures are cool, combine them with the mayonnaise and mustard. Mix thoroughly, taste, and adjust the salt and pepper to your liking. Now, it’s time to assemble the sandwiches! This recipe yields enough filling for 12-18 sandwiches, depending on how generously you fill each one. Traditionally, we wrap them in napkins, but feel free to serve them directly on a plate! Enjoy your sandwiches with a refreshing glass of horchata Salvadoreña or a cold Kola Champagne! For a video recipe, check out my Instagram or TikTok. The Joy of Cooking Together Cooking is more than just preparing food; it’s about creating memories. I remember the first time I made these sandwiches with my family. The kitchen was filled with laughter and stories, and the aroma of the Ranchera sauce wafted through the air. It was a moment of connection, a reminder of our roots, and a celebration of our culture. Tips for a Perfect Sandwich Choose Quality Ingredients: The better the ingredients, the tastier your sandwiches will be. Opt for fresh cabbage and high-quality rotisserie chicken. Customize Your Filling: Feel free to add other ingredients like avocado, jalapeños, or even cheese for a twist! Make It Ahead of Time: These sandwiches can be made a day in advance. Just store the filling in the refrigerator and assemble them when you’re ready to serve. Conclusion I hope this recipe brings you as much joy as it has brought me. Whether you’re making these for a family gathering or just a cozy night in, they are sure to be a hit. So gather your loved ones, put on some music, and enjoy the process. After all, cooking is about sharing love and creating memories. Happy cooking!

Some don't need it; others can't eat pupusas without it. In a Salvadoran kitchen, you will always find tomatoes, bell peppers, onions, and garlic. These are staples in Salvadoran cuisine, so it's no wonder they are the main ingredients in the salsa served with pupusas. Some people don’t need salsa to enjoy a pupusa, but I, on the other hand, have a hard time eating one without curtido and salsa de tomate. What is salsa de tomate? Salsa de tomate  is tomato sauce. Its base is traditionally made with tomato, green bell pepper, onion, garlic, and seasonings. We eat it with anything we pair with curtido (see Episode 1). We also use it to stew meat and chicken or to make rellenos . The point is: this sauce is a foundational element in many Salvadoran dishes. How to make a good tomato sauce for pupusas I like my sauce thick and chunky. When I pour it over the curtido, it needs to hug it and stay on top. I’m not a fan of watery salsa that seeps straight through and ends up at the bottom of the plate. Unfortunately, most Salvadoran restaurants in the US serve tomato sauce with that thinner consistency. At least in the US, I’ve noticed that the salsa has evolved with the fusion of different cuisines. Which brings me to my recipe. I use the traditional recipe as a base, but I like to play around with the flavors and add a bit of Mexican spice or Puerto Rican flair. The recipe below includes optional ingredients you can add or leave out to give the salsa a new dimension. Some don't need it, others can't eat pupusas without it. Ingredients 6 roma tomatoes 1/2 green bell pepper 1/2 red bell pepper 1/2 white onion 2-3 garlic cloves 1 jalapeño or serrano (optional) 1 dried chile ancho 1 tsp chicken buillon 1 tsp dried oregano powder 1 tsp garlic powder 1/2 tsp ground cumin powder 3 tsp salt or to taste 1 tsp ground black pepper 1tbsp olive oil 1 cup Water Instructions: Place your ancho pepper in hot water to soften it up. Heat up your pan on medium heat and once hot, add the olive oil. You can chop the veggies or roast them whole, it's up to you and how big of a blender you have. Add your onion, bell peppers, jalapeño/serrano, garlic and tomatoes to the pan and stir until charred. Once they are charred to your liking, remove them for the heat and let them rest for 5 minutes. Add them to your blender and add in your dried Ancho pepper and all the seasonings. If you want a more watery consistency add in half of the water and blend throughly until smooth. If you want a thicker consistency don't add any water when blending. Heat up a small pot, once hot pour in your blended mixture. Use the other half of the water to pour into the blender and get the remaining sauce and pour into the pot. Taste test and adjust seasonings to your palette. Remember that salt helps bring out all the other flavors. Once it has boiled, let it rest for 30 mins. Strain it Place it in a glass container and store it in the fridge until use. It lasts for about 1 week as long as you keep it in the fridge. Please always label and monitor your food before you eat. Let me know if you try this recipe and to see more day to day recipes follow me on social media: @flourishwithg

Growing up in a Latin household meant you were never deprived of pan dulce , or sweet bread. It’s enjoyed in the mornings or evenings with a cup of hot coffee or hot chocolate, making it the perfect treat on chilly days. In El Salvador, el pan nunca puede faltar , which translates to “bread can never be missing,” so of course the first recipe I’m making from The SalviSoul Cookbook is María Luisa sweet bread! What is María Luisa? María Luisa is a sweet bread made with two cake layers, filled with vanilla custard in between, and topped with a sweet glaze. Each bite is soft and heavenly, especially when served freshly baked or slightly warm. You’ll taste airy cinnamon cake paired with a creamy, luscious filling, while the sugar topping melts in your mouth. How to make pan María Luisa There are three main components to making María Luisa. First, prepare the poleada  so it has time to cool slightly while you make the cake batter. While the cake bakes, mix the glaze and sugar that will go on top. Here are some tips to help make the process smooth and enjoyable. Prepare all the measurements for each ingredient in every part of the process. This is especially important for the custard ( poleada ), since it’s a time and temperature sensitive step. I like to use small containers to portion out the ingredients. Take out your butter and eggs about 30 minutes before you start so they can soften. Sift the flour for the cake batter ahead of time so it’s ready to go. Below are the recipe and instructions from Karla’s SalviSoul Cookbook , along with a bit of my own experience as I made it. The optional ingredients are not part of the original SalviSoul recipe they’re additions I made, so I’ll leave it up to you to include them if you’d like. Ingredients: Custard/Poleada: 10 mins to make 3 cups milk 6 tbsp granulated sugar (Decrease this to 4 tbsp if you'd prefer the poleada less sweat) 1 cinnamon stick 2 tbsp unsalted butter 6 tbsp cornstarch 2 eggs 1 tsp vanilla extract (Optional) Cake batter: 10 mins to prepare, 45-1 hour to bake depending on your oven. 16 tbsp unsalted butter at room temperature 1-1/4 cups granulated sugar (Decrease to one cup if you'd prefer the cake less sweat) 4 eggs, at room temperature 3 cups cake flour, sifted 1 tbsp baking powder 1 tsp baking soda 1/2 tsp salt 1-1/4 cups milk, plus more as needed 1 tsp crushed cinnamon stick or ground cinnamo Toppings: Takes two minutes to prepare Optional, if you don't want it to be too sweat cut the portions in half for a light drizzle topping. 2 cups confectioners' sugar - powder sugar 1/4 cups milk 1 tbsp sugar 2 drops of red food coloring Instructions: Custard/Poleada Place a medium pot over low to medium heat. Add 2 1/2 cups of the milk, the sugar, the cinnamon stick, butter, and vanilla extract, and let it scald. This takes about 5–7 minutes depending on your stove, and you’ll know it’s scalding when small bubbles form around the edges of the pan. The mixture should reach about 180°F. While the milk heats, combine the remaining 1/2 cup of milk and the cornstarch in a medium bowl, whisking until the cornstarch fully dissolves. Add the eggs and whisk again until well combined into a smooth paste. Once the milk mixture in the pot has scalded, lower the heat to low. Whisk 1/2 cup of the hot milk into the cornstarch-and-egg mixture to temper it. Then slowly whisk the tempered mixture back into the pot with the scalded milk. Continue whisking until the mixture begins to thicken. Remove from the heat once it reaches a creamy consistency—keep in mind it will continue to firm up as it cools. You don’t want it too solid or too runny. After removing it from the heat, take out the cinnamon stick and place a piece of wax paper directly on top to prevent a skin from forming. Let it cool while you prepare the cake batter. Cake batter: Position a rack in the middle of the oven and preheat the oven to 350°F. Keep in mind that this may vary depending on your oven. My oven is a 20‑year‑old antique and much smaller than standard ovens nowadays, so I set mine to 250°F; otherwise, the top of my cake would have browned before the inside was fully cooked. Prepare your baking dish by coating it with nonstick cooking spray and lining it with parchment paper. This recipe is perfect for a 13-by-9-inch pan, but being the rebel that I am I opted for a heart‑shaped pan. Be a rebel, ha! In a large bowl, combine the flour, baking powder, baking soda, and salt. In a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, combine the butter and sugar until fluffy, about 3 minutes. As you add each of the following ingredients, scrape down the sides of the mixing bowl. Add the eggs one at a time on low speed until fully incorporated. Add the dry mixture to the mixing bowl and mix on medium speed. I recommend folding the flour in first to prevent it from flying everywhere trust me, it’s not fun. Once it’s mostly incorporated, continue mixing on medium speed. Lastly, add the milk and cinnamon and mix on medium speed until the batter resembles pancake batter. Assembly to bake: You have two options to assemble for baking: Bake the cake first and then cut in half, then layer it with the custard/poleada in the middle OR bake it together. This means you will place half of the cake batter, then the custard/poleada and then the second half of the cake batter. The taste will be the same for both techniques! Bake until the outside is golden brown and in the inside is fully baked, for me that was about 45mins to an hour. I opted for the second assembly option but my poleada sunk to the bottom because i left it too thick. Take it out of the oven and let it rest for about 15-30 mins. Glaze & Pink Sugar: Mix the 1/4 cup of milk with the conffectioners sugar. Whisk until it's fully combined and becomes a thick glaze. in a seperate contorainer mix the sugar and the food coloring. Mix it with a fork until the sugar has taken on the pink color! Add the glaze to the top of the cooled cake and spread it out evenly to your desire. Sprinkle the sugar on top! This is by far the best torta de Maria Luisa that i've had, it was soft and full of flavor. If you make it be sure to tag @FLOURISHWITHG on social media. As always, i hope that it fills your heart and tummy with love.

This post contains affiliated links Tamales de pollo are one of my favorite Salvadoran food. It's made with corn flour dough (masa), stewed chicken, choice of vegetables and wrapped in a banana leaves. Tamales are eaten year round, you can typically hear someone yelling "TAMALES!" at 6 am every day in front of my abuelita's house in El Salvador. In the US my mom typically only makes tamales during the holidays because they are a labor of love! This recipe will take you through the full process from start to finish. Please remember that you can substitute or add any ingredients that soothe your soul. The most simple tamal is filled with stewed chicken and maybe a piece of potato but you can find tamales with a green bean, boiled egg, olives, garbanzos, carrots, etc,. They key is to make it to your liking and the same goes with the seasoning. Taste test as you go and adjust to your preference. How to make Tamales Salvadoreños? There is quite a few steps to this process so I've broken it up into four parts below in order of execution. The ingredients are also listed for each step but essentially most of them are the same in each step. The chicken and other fillings How to prepare the banana plant leaves How to make the masa (dough) How to wrap and cook them 1. Chicken and other fillings: This was enough chicken for about 50-60 tamales and we had about a cup left over. If you don't want to make this many cut the recipe in half. Ingredients: 2 whole chickens 3 tbsp chicken bouillon 11/2 green bell pepper 12 tomatoes 3 celery stalks 1 1/2 white onion 6 garlic cloves Salt to taste 2 bay leaves Water Pepper to taste 2 tsp Cumin 1 tsp achiote (Ground anatto) 1 cup of chicken broth from the chicken 1-2 tbsp of olive oil (or preferred oil) Potato: This is an additional filling that the tamales will have, choose your preferred additional fillings. This can be green olives, chickpeas, carrots, green bean, boiled egg... this is optional. Wash (optional) and cut the chicken into pieces. Prepare the vegetables for the broth: dice 2 tomatoes, 1 green bell pepper, 3 celery sticks, 1 onion, and peel 4 garlic cloves. Place a large pot over medium-high heat. Add the chopped vegetables, chicken pieces, enough water to cover the chicken, and the following seasonings: 1 tbsp chicken bouillon, 2 tsp salt, 2 bay leaves, and 1 tsp pepper. Cook until the chicken is tender and the broth has boiled. Turn off the heat. Taste and adjust seasonings as it cooks. Remove the chicken and place it on a tray to cool. Leave the broth and vegetables in the pot to cool as well—you will use them later for the tomato sauce and masa, so do not discard. While the chicken cools, prepare the tomato sauce for the stew. Chop and prepare the remaining vegetables: 10 tomatoes, ½ green bell pepper, ½ white onion, and 2 peeled garlic cloves. Add 1 tsp salt (or to taste), 1 tsp pepper (or to taste), 2 tsp cumin, 1 tsp achiote, 1 tbsp chicken bouillon (or to taste), and 1 cup of the chicken broth. Blend until smooth and set aside. Once the chicken has cooled, shred it into small pieces, removing cartilage, skin, and bones. Place a saucepan over medium-high heat and add 1–2 tbsp olive oil (or preferred oil). Add the shredded chicken and season with 1 tbsp chicken bouillon, plus salt and pepper to taste. Stir-fry for about 5 minutes, then add the tomato sauce. Mix well, cover, and bring to a boil. If the sauce is too liquid, uncover and boil for an additional 5 minutes to reduce excess water. The sauce should be thick so it doesn’t run off when added to the tamal. Remove the chicken from the heat and let it cool. Peel and prepare any additional fillings. We kept our tamales simple with the traditional piece of potato. Cut the vegetables into long rectangular pieces if possible. If adding boiled egg, slice into quarters lengthwise. Olives and chickpeas can remain whole—typically one of each per tamal. Place each filling ingredient in a separate bowl and set aside. 2. How to prepare the banana plant leaves: These can usually be purchased in latin/hispanic grocery stores if you don't have any of your own. These need to be in good state and not be torn. You should be able to cut large enough pieces to wrap your tamales in. You can always put more than one piece but it will be harder to wrap in some cases. The objective is to wrap the tamal in the banana leaf and then wrap it in aluminum foil for additional support and protection from the water during the cooking process. Supplies: Banana plant leaves Aluminum foil Comal (Griddle or large skillet) Instructions: Remove the stem that runs through the leaf. If you purchased the leaves from a grocery store, this step has most likely already been done. Cut the leaf into pieces large enough to wrap a tamal, approximately 7 x 7 inches, depending on the size of tamales you want to make. Rinse each piece of leaf in water and use a clean sponge to lightly scrub both the front and back. Preheat a griddle to medium-high heat. Place each piece of leaf on the griddle for about 3–4 seconds per side. The leaf will change color as it heats, making it more pliable and less likely to tear during wrapping. Do not leave it too long, as excessive heat will cause it to shrivel. Cut aluminum foil into pieces that are about 1 inch larger than the banana leaf pieces. Place one piece of aluminum foil down and a banana leaf on top. This forms a single wrap. Prepare as many as you need. For example, we planned for 60 tamales, so we prepared 60 pieces of aluminum foil and 60 banana leaves, which yielded 53 tamales. 3. How to cook the masa (dough): You will need big containers or pots for this step. The masa is made by combining flour with the chicken broth, sauce and lard. It's then cooked to thicken it up to get the consistency shown in the video below. Ingredients: 2 1/2 pounds of Maseca white corn flour or 8 cups 2 tomatoes 1/2 green bell pepper 1/2 white onion all the veggies from the chicken broth 2 tsp of ground cumin 2 tsp of ground pepper 1 tbsp of chicken bouillon 1 tbsp of salt 2 tsp of achiote molido (ground anatto) 20 cups chicken broth 3 cup of lard: Substitute this with a veggie lard if preferred. Prep and cut the tomatoes, bell pepper, and white onion into small-to-medium pieces, then add them to the blender. Strain the broth to separate the cooked vegetables from the liquid. Add the cooked vegetables to the blender as well. Add the cumin, pepper, chicken bouillon, salt, ground annatto, and 1 cup of chicken broth. Blend until smooth. Taste and adjust seasonings as needed. In the largest empty pot you have, pour in the blended sauce and add 2 ½ pounds of white corn flour. Then add 8 cups of chicken broth and begin dissolving the flour into the liquid. We used a total of 18 cups of broth to reach the desired consistency. Add 3 cups of lard and mix until fully dissolved. The key is to ensure the flour is completely dissolved—this is traditionally done by hand, but you can also use a whisk or another tool of your choice. Once the mixture is smooth and runny, place the pot on the stove over medium-high heat. Stir continuously to prevent sticking. The dough will be ready once it boils, which takes about 10–15 minutes. If the dough sticks to the sides of the pot or becomes too thick, add more chicken broth and lard. Once it reaches a boil, remove from heat and continue stirring for 2 minutes. Set aside and allow it to cool. If you don't have a big enough pot or container you will have to do this in batches. Divide ingredients based on how many batches you'll have to make. If you have a big enough container mix it all at once and just divide the cooking portion into batches. I will post all videos on IG and TikTok under @flourishwithg if you want to see videos on the dough. 4. How to wrap and cook the tamales: We're almost there! This is the fun part in my opinion. To make this an efficient process, set up a wrapping station. All ingredients for the most part should be cooled. We should start wrapping no more than 10 mins after our dough is done so that it doesn't get too hard. The wrapping station needs to include the chicken and additional fillings, the banana leaf wraps, the dough and the pot that you will be cooking the tamales in. If you don't have a pot that will fit all of them at once, cook them in batches. Prepare the pot: If you have a steamer tray for your pot, you can place it inside, but it’s not necessary. Line the bottom of the pot (or the top of the steamer tray) with banana leaf scraps or leftovers. As you wrap the tamales, stack them horizontally on top of the banana leaves. Set up your wrap: Place the stack of banana leaf pieces in front of you. Add the dough: Scoop about ⅓ cup of dough onto the center of the banana leaf. Make a small indentation in the middle. Add the fillings: Place your fillings in the center of the dough. Add as much chicken and sauce as you like, along with one piece of each additional ingredient. For example, I added a piece of potato and a piece of carrot on top of the chicken. Be careful not to overfill, as this makes wrapping more difficult. Wrap with banana leaf: Grab the edge of the banana leaf farthest from you and fold it toward you to shape the dough into a cylinder, then lay it back down. This step makes wrapping easier. Next, grab the edge of the banana leaf closest to you with both hands and fold it over the dough until it covers completely. Press gently toward you and flip to finish wrapping. Do not wrap too tightly, as the tamal needs room to expand while cooking. Wrap with foil: Place the tamal (wrapped in banana leaf) about 2 inches from the edge of a piece of aluminum foil. Fold the foil edge closest to you over the tamal, pressing gently and flipping as many times as needed until the foil fully covers the banana leaf. Seal the ends: Lightly press down on the sides of the tamal where it ends and fold the foil flaps underneath. Avoid wrapping too tightly, as this can cause the tamal to burst through the sides while cooking. Cook the tamales: Place the wrapped tamales horizontally in the pot. Once the pot is full, leaving about 1 inch of space at the top, add water until the pot is filled to one-third. Cover the tamales with more banana leaf scraps, then place the lid on the pot. Cook over medium-high heat for 45–60 minutes, or until the vegetables inside are fully cooked. Around the 45-minute mark, open one tamal to check doneness. Rest the tamales: Once the vegetables are cooked, turn off the heat and let the tamales rest for 1–2 hours before serving. Store or freeze: Once cooled, tamales can be frozen in airtight or vacuum-sealed bags. They keep well in the freezer for up to 3 months. To reheat from frozen, steam them for 10–15 minutes with both the aluminum foil and banana leaf wrap still on. If you have any questions please leave a comment below or on Instagram/Tiktok/Facebook. As always all videos with visuals will be posted on @flourishwithg on all social media sites. I hope you all truly enjoy making this recipe with your loved ones as much as I did.

This isn’t the typical horchata you may have tried at restaurants in the U.S. Horchata Salvadoreña is unique because it’s made with a blend of toasted and ground seeds, and it’s traditionally water-based. In El Salvador, every horchata can taste slightly different depending on the ratio of ingredients. Some recipes omit certain seeds, while others add extras like milk for variation. The recipe below comes from my grandma, and my tía now prepares it for large gatherings. If you don’t want to make it completely from scratch, there are companies that sell the seeds already ground into a powder, ready to mix into horchata. This was my first time making it myself, and here are a few tips to make the process easier: Use a large mantel para colar (straining cloth or cheesecloth). You can also use a handled strainer. If you have a molino (grinder/processor), use it. I had to use my blender, but it didn’t pulverize the mixture as much as I wanted, so I had to add water to get it moving. Depending on the quantity you’re making, large containers will be very helpful. How to make horchata? Ingredients: This batch will be enough for about 1- 1 1/2 gallons of water. 4oz morro seed 2oz peanuts 2 oz de sesame seeds 1 semilla de cacao o 1 tbsp of coaca powder 1 oz pumpkin seed 1 oz cinammon 1/4 tbsp Vanilla or to taste 2 oz dried corn 2 oz rice Sugar to taste 1 - 1 1/2 gallons of Water - this can be subbed with any milk you'd like or split. Instructions: Wash the rice and place it in water to soak for at least one hour. You can also toast the rice and grind it together with the other ingredients. Place a saucepan over low heat, add the sesame seeds, and toast until golden brown. Transfer them to a large bowl. Increase the heat to medium and toast the morro seeds, peanuts, pumpkin seeds, cinnamon sticks, and corn. Toast them one at a time or in small batches to ensure even roasting. Any ingredients that are already ground do not need to be toasted. Grind or blend all the toasted seeds, the soaked rice, and any ground spices. I used a blender and added the rice along with its soaking water to help the mixture blend more smoothly. If you are making a batch to drink immediately, you can add as much water as needed. For larger batches intended for freezing, add as little water as possible. Prepare a container with the desired amount of water. For example, we made one gallon by using one-fifth of the seed mixture combined with one gallon of water. You will also need a wide-mouth container and a strainer. Pour half of the water into the seed paste or powder and mix well. If your container is large enough, you can add all the water at once; otherwise, work in batches. Hold the strainer or cheesecloth over the wide-mouth container and pour the mixture through it using a ladle. With your hand or a large spoon, move the mixture around inside the cheesecloth to help the liquid strain through. Repeat this process until all the water has been strained. You should end up with about one gallon of horchata. Add vanilla and sugar to taste, then mix well. Store the horchata in a glass pitcher in the refrigerator. Before serving, stir with a ladle to recombine. Serve over ice and enjoy with a Chicken Sandwich Salvadoreño . For the video instructions visit me on social media @flourishwithg on Instagram or TikTok. Hope you guys enjoy this horchata, save it for those summer months!

The 'empanada' of El Salvador! What is a Pastelito de Carne? A crispy delight filled with seasoned meat and vegetables that is then garnished with curtido Salvadoreño and homemade salsa. It's very similar to a Colombian empanada, and can be made with chicken or beef. Pastelitos are eaten as a snack or an appetizer and are common street food in El Salvador. How to make Pastelitos de Carne To make a pastelito de carne, you first have to make picadillo. The picadillo can truly be seasoned your way and with the vegetables you like . My mom typically makes pastelitos when she has leftover picadillo from the day before! You can find that mostly people add carrots and potatoes but you can add anything you want. You can find pastelitos with squash, guisquil (chayote), green beans, peas, etc. The second step is to make masa (dough) with white corn flour. This is the same masa we made for the pupusas with one additional ingredient: achiote (ground annatto). Once you have the picadillo and the masa, we are ready to assemble! Note: you can do this with leftover picadillo! This recipe is for a batch of 5-7 pastelitos Picadillo ingredients: 1/4 Lb ground beef 1/2 cup of diced Potato and carrots OR your vegetables of choice 1 tsp Knorr beef bouillon 1/2 Culantro & Achiote sazón envelope 1/2 tsp ground cumin 1/2 tsp oregano 1 tsp garlic powder or minced garlic to taste Salt & pepper to taste Masa ingredients: White corn nixtamalized corn flour Ground annatto (achiote) mainly for color Water Frying ingredients: Vegetable oil Instructions: Heat pan: Place a pan over medium heat. Season beef: Season the ground beef with all the listed seasonings, cover, and set aside. Prep vegetables: Peel and finely dice the vegetables. Brown beef: Add the beef to the pan and cook until browned. Cook with vegetables: Add the vegetables and mix well. Cover and cook for 5 minutes. Taste and adjust: Stir and taste. Since some vegetables absorb seasoning, add more if needed. Cover again and cook until the vegetables are tender. Set aside to cool. Make dough: In a large bowl, add 1 cup of flour, ground annatto, and a pinch of salt. Gradually incorporate 1 cup of warm water while kneading. Knead for 5 minutes until the dough is soft and no longer sticks to your hands. (You can also use a stand mixer with a kneading tool for 5 minutes.) Heat oil: Place a frying pan over medium heat. Once hot, add enough oil to cover the pastelitos halfway. Tip: Use a small frying pan to reduce the amount of oil needed. Assemble: Take the masa and form a thin handmade tortilla. Add picadillo in the center, then fold in half to make a half-moon. Seal the edge by pressing with your fingers. Fry: Place the pastelito in hot oil and fry until golden brown on both sides, about 2–3 minutes. Rest and serve: Let them cool for about 2 minutes before serving. Pastelitos can be served with a cabbage and tomato salad but I prefer mine with curtido and Salsa! Hope you enjoy this one, for more recipe videos follow me @flourishwithg on Instagram and TikTok.

This is my favorite dessert Salvadoreño and if your're a plantain lover these might become your favorite! What are empanadas de platano? Empanadas de plátano are one of my top two favorite desserts from El Salvador. They’re made with ripe sweet plantains, leche poleada (a sweet milk pudding), and rolled in light sugar. You cook the plantains and mash them down to form the “dough,” then stuff them with the sweet milk pudding and fry until golden brown. In my opinion, the best time to enjoy them is when they’re freshly fried. I’ve always eaten them but never made them myself, so I had to ask my mom to teach me her ways. She and my grandma used to sell them in front of their house when my mom was in her late teens. Below are the ingredients and step‑by‑step instructions. How to make emapanadas de platano? Ingredients: 25-30 empanadas depending on the size 10-11 plantains 1 cinnamon stick 2/4 tsp vanilla 3 cups of whole milk 1/4 cups sugar 1/2 cup rice flour Wash and clean the plantains with water and a new sponge. Cut off both ends of each plantain, then cut it into three pieces. Place a large pot with enough water to cover the plantains over medium‑high heat. Add 1/4 tsp of vanilla and 1/2 stick of cinnamon. Once the water is hot, place the plantain pieces in the pot. Cook them until you can easily pierce with a fork or until you see the plantain popping out of the peel. Remove from the heat, drain the water, and peel the plantains. Place the peeled plantains in a large container. Mash the plantains until smooth. This can be done by hand, with a hand mixer, or with a stand mixer. Once mashed to the desired consistency, place them in their final container and let cool. Place a pot on the stove over medium heat and add 2 1/2 cups of whole milk, 1/2 cinnamon stick, 1/4 tsp vanilla, and 1/4 cup of sugar (adjust sugar to taste). Whisk together and set the heat to low‑medium. In a separate container, dissolve 1/2 cup of rice flour in the remaining 1/2 cup of milk. Once the milk in the pot begins to boil, reduce the heat to low and slowly whisk in the rice flour mixture. This will thicken the milk. Once you reach the desired consistency, turn off the heat and continue whisking for about 2 minutes. Remove the cinnamon stick and let the mixture cool for 10–15 minutes. Once both the plantain and the poleada (milk pudding) have cooled, place a frying pan over medium heat with enough vegetable oil to cover the empanadas halfway. To assemble: Rub a little oil on your hands so the mashed plantain doesn’t stick. Take about 2 oz of mashed plantain, shape it into a small tortilla, and add 1/2–1 tbsp of poleada . Close the tortilla into the shape of an empanada and form it into an oval with your hands. Once the oil is hot, add the empanada. Fry until golden brown on both sides, about 1–2 minutes per side. Remove from the frying pan and place on a rack or paper towel to rest for 5 minutes before serving. You may sprinkle sugar or roll them in sugar before serving (optional). With or without sugar, they are still delicious.

When the clock is ticking and dinner needs to be on the table fast, a simple, flavorful chicken recipe can save the day! This quick weeknight chicken thighs recipe combines savory soy sauce, a touch of chili oil for heat, and a drizzle of honey for sweetness. It came about on one of those weekdays when i had a list of things to do and only 20 mins to make dinner. It takes just 5 minutes to prep and 10 minutes to cook, making it perfect for busy evenings without sacrificing taste. The moment I had the first bite, I knew I had to share with you all. Golden-brown chicken thighs cooked in a skillet with soy sauce and honey glaze Ingredients You’ll Need This recipe uses simple pantry staples that you might already have: 1 lb Chicken thighs (boneless) 2 tbsp Soy sauce for a salty, umami base 1 tbsp Chili oil to add a gentle kick of heat 1 tsp Ground Black pepper for seasoning 1 tsp Chicken bouillon powder to boost savory depth 1 tsp Garlic powder for aromatic flavor 1 tsp Honey to balance the saltiness with sweetness These ingredients come together quickly and create a balanced sauce that clings to the chicken, making every bite delicious. Step-by-Step Preparation 1. Prep the Chicken In a small bowl, mix together soy sauce, chili oil, ground black pepper, chicken bouillon, garlic powder and honey. Adjust the amount of chili oil depending on how spicy you want the dish. The honey should be just enough to add a subtle sweetness without overpowering the savory flavors. Add the chicken thighs and cover submerge them into the sauce to fully cover both sides. 2. Cook the Chicken Heat a large skillet over medium-high heat. Place the chicken thighs in the skillet and cook for about 5-6 minutes . Flip the thighs and pour the left over sauce over them. Let the chicken cook for another 4-5 minutes until it reaches internal temperature of 160. Take out the chicken and cut it into small pieces and place back into the skillet. Sauté for 2 mins to allow the sauce to cover the chicken pieces and bring the temperature to 165. 3. Finish and Serve Turn off the heat and serve the chicken thighs with your favorite sides like steamed rice, sautéed vegetables, or a simple salad. Tips for Perfect Results Every Time Don’t overcrowd the pan. Cook in batches if needed to ensure even browning. Adjust chili oil carefully. Start with a small amount and add more if you like heat. Use a non-stick or cast iron skillet for even heat distribution. Variations to Try Add fresh minced garlic or ginger to the sauce for extra aroma. Toss in chopped green onions or sesame seeds before serving. Swap honey for maple syrup or brown sugar for a different sweetness profile. Use lime juice or rice vinegar for a tangy twist. Serving Suggestions Serve over steamed jasmine or basmati rice to soak up the sauce. Pair with roasted or steamed broccoli, green beans, or snap peas. Add a side of quick pickled cucumbers or carrots for crunch and acidity. For a low-carb option, serve with cauliflower rice or a fresh green salad. This recipe also works well as leftovers. The flavors deepen after a day in the fridge, making it a great option for meal prep. Check out @FLOURISHWITHG on IG and TikTok for more recipes.

Hearty meal that the entire family will enjoy (May contain affiliated links) Potato is my favorite starchy vegetable—I mean, it's so versatile, who doesn't love it? One of my favorite ways to enjoy it is in a stew. Growing up, my mom made Carne y papas guisadas en salsa de tomate (beef and potato stew in tomato sauce), and it was my absolute favorite. I loved taking a bite that combined the tender potato, flavorful sauce, and white rice. I know that every country has its own version of this dish—or something very similar. In Salvadoran cuisine, it's common for stews to be made with a tomato-based sauce. Over the years, I’ve evolved my mom’s recipe by incorporating elements from other versions I’ve tasted through friends and now, through my own family. I add different peppers to my sauce, influenced by the Mexican versions I’ve tried, and I’ve also incorporated Puerto Rican sofrito from my husband’s side—all while staying true to the essence of my mom’s original recipe. What is carne y papas guisandas en salsa de tomate? This dish can easily be made with either chicken or beef—my mom made both while I was growing up. Feel free to choose your preferred protein. In this version, the beef is cut into 1–2 inch pieces, seasoned, and then seared. The chunks are simmered in the sauce until tender, with the potatoes or any additional vegetables added during the last 10 minutes of cooking. In El Salvador, a typical meal usually includes rice, a protein, beans, and tortillas. It can feel a bit heavy for someone who isn’t used to it, so I personally like to skip the daily tortillas and beans and opt for green vegetables as my sides. You can serve this stew with any type of rice. Traditional Salvadoran rice often includes vegetables like carrots, peas, green beans, corn, cilantro, and more. I prefer simple white rice, letting the sauce from the beef stew do all the work when it comes to flavor—but it’s entirely up to you. How to make Carne y papas guisadas? You'll need a pot big enough to fit your protein, vegetables and sauce. This may depend on how much you are wanting to make, the recipe below is for two pounds of meat. Beef: Adjust the measurement to taste and exclude any ingredients you don't like! 2lbs of beef (Your preferred cut) Mustard Salsa Inglesa (Worcestershire sauce) 1 tsp Cumin 2 tsp fresh garlic paste or garlic powder 1 tsp Ground pepper 1 tsp Paprika 1 tbsp Beef bouillon: I use the Knorr brand, if you use one without salt you may have to add salt. 2-3 tbsp of olive oil Salt (optional) Tomato Sauce: 1/2 white onion 5-6 roma tomatoes 1 big red sweet pepper or 3-4 smalls ones 2 tbsp Puerto Rican sofrito 3 garlic cloves 1 tsp Black Pepper 1 tsp cumin 1 tsp Oregano 1 tsp Paprika 1 tbsp toasted relajo Vegetables: You can add in any additional vegetables you want Potato Carrots Zuchini Begin by prepping your vegetables: peel and cut them into small cubes, about ½ to 1 inch in size. Next , prepare the vegetables for the sauce—tomatoes, garlic, peppers, and onion. Cut the onion into large chunks. Cut your meat into 1–2 inch cubes (or your preferred size), then season it with the ingredients listed below. Adjust the seasoning to your taste. Be sure to clean and prep the meat beforehand. You can do this step the night before to let the meat marinate overnight. Now , prepare the sauce. Place all the sauce vegetables and seasonings into a blender and blend until smooth. Strain the mixture to remove any large bits or unblended pieces. Place your pot over medium heat. Once it’s hot, add the oil. When the oil is ready, add the beef pieces to sear. Avoid overcrowding the pot, as this can cause the meat to stew instead of sear. Give each piece enough space for a proper sear. Once the meat is nicely browned, remove it and set it aside. In the same pot, add sliced red and green peppers along with the sofrito. Sauté for about 3 minutes, then return the meat to the pot and pour in the sauce. Stir everything well, cover, and cook on low to medium heat until the meat becomes tender—this typically takes 1 to 2 hours. When the meat is tender, add the potatoes or any additional vegetables you'd like. Let it cook for another 10 minutes. Once done, turn off the heat and let the stew rest for 10 minutes before serving. Serve over white rice with a side salad. Enjoy! If you want to see recipe videos follow me on our socials for more : @flourishwithg on IG and TikTok and make sure you subscribe to our email list to stay up to date with my posts!

This is the "Crème de la crème" for me, it's right up there with a pupusa. Pan con pollo , or pan relleno , is one of my favorite dishes from El Salvador. It can be made with chompipe (turkey) or chicken and is typically prepared for holidays or special occasions. This was the dish I always asked my mom to make for my birthdays growing up! What is Pan con pollo? Pan con pollo is made with pan francés , a French bread roll, stuffed with a cabbage salad known as escabeche , fresh vegetables, and chicken stewed in a tomato-based sauce. The combination of all these flavors in one bite is absolutely perfect. It can be messy to eat, but if it doesn’t drip, it wasn’t made right—at least that’s what I believe, anyway! How to make Pan con pollo? Let me start off by saying that no two panes will taste the same, everyone adds something different. The recipe below is a combination of my mom’s escabeche and my tía Leo’s chicken recipe. There are quite a few steps, so I’ve broken them down into three parts: The chicken and sauce The escabeche and salad The assembly The Chicken This chicken recipe and the sauce are so good that you could make them on their own for dinner and serve them with white rice and a salad. If you don’t have the time, you can also buy a rotisserie chicken, shred it, and cook it in the sauce. Will it taste exactly the same as this? No. But I understand that long processes like these can sometimes discourage people from trying the recipe, so it’s okay to find a few shortcuts. I’ve done it before, and because the sauce carries so much of the flavor, the chicken will still absorb some of it as it stews. Chicken 3 Chicken quarters OR preffered chicken cut. This was roughly 1.5 lbs. 2 tbsp Mustard 1 tsp Cumin 1 tsp Chicken bouillon 1/2 tbsp Salsa inglessa (Worcestershire sauce) 3 grated Garlic cloves or 1 tsp garlic powder Pepper Salt to taste Vegetable or preffered oil to fry the chicken The Sauce 4 roma tomatoes 1/4 green bell pepper 2 garlic gloves 1/4 white onion 1-2 tbsp of relajo (1/2 tbsp Sesame seeds, 1/4 of tsp oregano, 2-3 bay leaves, 2-3 garlic, 4-6 pumpkin seeds, 2-3 cloves, 1 tsp cumin, 2-3 peanuts and black pepper to taste) 1 tsp Chicken bouillon 1/2 envelope of Sazón - culantro and achiote (Culantro and anatto powder) 1 cup water or chicken broth Wash and clean your chicken, then pat it dry. In a small container, combine the mustard, cumin, chicken bouillon, salsa inglesa, garlic, pepper, and salt to form a paste. Rub the paste onto the chicken, cover it, and let it rest for at least an hour. This time, I let it marinate overnight—if you have the time, I highly recommend doing the same! Place a deep frying pan over medium heat and add the oil. Once it’s hot, add the chicken and let it cook for about 10–15 minutes. Flip it once it’s browned on one side. Make sure to use a pan that comfortably fits the chicken pieces, or cook them in batches. While the chicken cooks, let’s make the sauce! In a small skillet or comal , toast the relajo over low to medium heat until the seeds start to turn yellow. Set it aside. Please note that some relajo mixes may contain peanuts, so do not use it if anyone in your family has an allergy. Instead, add the seasonings separately or buy a peanut-free mix. I’ve listed approximate measurements for each spice if you'd like to make your own. If you’re using powdered spices, there’s no need to toast them. Wash the vegetables. You can either boil or roast the tomatoes, green bell pepper, garlic cloves, and white onion before blending—this is optional and based on your preference. This time, I simply chopped the vegetables fresh and added them straight to the blender. Once the vegetables are ready, blend them with the toasted relajo seasoning, 1 teaspoon of chicken bouillon, 1/2 packet of powdered Sazón Culantro y Achiote, and 1 cup of water. Feel free to use your preferred brand of sazón . Blend until smooth, and add more water if you'd like a thinner consistency. If your blender doesn’t fully process the relajo spices, or if you prefer a smoother sauce, strain it. Otherwise, taste and adjust the seasoning as needed, then set the sauce aside. Once the chicken is golden brown on both sides, remove any excess fat from the pan and pour in the sauce, making sure to fully submerge the chicken. Cover and let it stew over medium heat for about 30 minutes, or until it comes to a boil. During this time, you can start on the second step! You can leave the chicken on the bone or shred it and return it to the sauce after it boils. For serving purposes, I find it easier to shred it, though some people prefer serving whole pieces. The escabeche and salad My mom has always called this salad escabeche , but I’ve come to learn that in El Salvador, the term typically refers to pickled vegetables. However, she’s not the only one—I’ve seen others online also refer to it as escabeche . In El Salvador, escabeche may include green beans, cauliflower, carrots, jalapeños, and more. In our household, my mom combined the traditional cabbage and carrot salad and upgraded it with green beans and other vegetables. I know she’s my mom and I’m biased, but no other pan con pollo hits the spot because they're mixing this portion. Escabeche ingredients: Handful of whole green beans 1 medium carrot 1/2 cabbage 1/2 green bell pepper 1 stick celery 2 tsp butter Salt & pepper to taste 1 tsp chicken bouillon Mayonnaise Mustard Wash your vegetables and peel your carrot. Place a pot with water, once it boils add in the green beans for about 5 mins or until tender. In the meantime shred 1/2 of the cabbage and cut the carrot, pepper and celary into Julienne strips and place in a container. Once the green beans are tender, split them in half longways and add them into the rest of the mix. Place a saucepan on low to medium heat and add in your butter. Once it's melted add in the mixture of vegetables and sauté until they are translucent and tender. Place the vegetables is a mixing bowl to cool down. Once they are cooled add in mayonnaise and mustard to taste. I typically only add 1/2 tbsp of mustard. Mix well and set to the side or place in the fridge if you won't be serving soon. Salad 1 Lettuce - Escarole or preferred 1 tomato 1 cucumber 2-3 radishes Beats Berro (can be found as watercrest at a grocery store) Was your veggies Slice the tomato, cucumber and radishes into thin wheels. The beats need to be sliced as well but they are typically bought canned and slices already. If you want to cook it yourself, you will have to boil it and slice it. Letture - separate the lettuce leafs The Assembly: You can do this in whatever order works best for you, but I’ll share the most common method—and if you find a better way, awesome! For large gatherings, we set up all the ingredients buffet-style and let guests assemble their pan con pollo however they like. I wouldn’t recommend making them ahead of time, as the bread can get soggy and you want the chicken to be warm. One option is to prepare the chicken (either fried or baked) separately from the sauce. This way, you can assemble the bread with everything except the chicken and sauce, which can then be served on the side. Ingredients: Pan frances rolls or bollilo rolls. If these are hard to find, pick your favorite bread roll that is soft to bite into and won't get soggy too quick. Stewed chicken and sauce from step 1 Escabache and ensalada from step 2 Mayo and mustard spread to taste (mix mayo and mustard to taste) Grab a roll and cut it open down the middle. You can do it through the top or on the side of the roll. I prefer on the side because it's easier to bite into. Add a layer of the mayo-mustard spread to the bread Place a lettuce leaf first, this will keep the bread from getting too soggy. Add the vegetables from the salad that YOU want and place them on either side of the bread.I don't like lettuce or beats so i skip those two. Add a bit of the escabeche right in the middle and on top of your lettuce Add your chicken and then drizzel it with as much sauce as you desire. Learn the process and make it your own! I really hope you guys enjoy this recipe and make it for the up coming holidays. As always for the video head over to Instagram or TikTok @flourishwithg and give is a follow. HAPPY HOLIDAYS!

If you don't live in El Salvador, you're probably used to buying Salvadoran red beans from the grocery store in a plastic bag, but did you know that in El Salvador it's common to use "frijoles frescos" during the harvesting season? "Frijoles frescos" translates to fresh beans and it refers to freshly harvested beans that have not gone through the drying process. Although it's the same bean, there is a slight difference in taste when you use a freshly harvested bean versus a dried bean. During this season it's very popular to make a bean soup with pork or beef ribs, however I prefer to make it with beef as the protein. How to make sopa de frijoles frescos? If you're lucky enough to go to El Salvador during the bean harvesting season, make sure you buy some and bring them back home! I went to El Salvador last week and brought about 5lbs back so today we are making sopa de frijoles con carne de res. Some things to know about fresh beans: Store them in a breathable container in the fridge. If you traveled with them, take them out of the bag as soon as possible or they will get slimy and go bad. I stored them in an open glass container and placed them in the fridge. Freeze the beans you won't use within the next 5 days in a airtight container, preferably use a suction vacuum seal. Fresh beans don't need to be soaked and they take less time to cook. Ingredients: 5 cups of fresh/new beans or about 1-2 lbs. If you don't have access to fresh/new beans you can use store bought dried beans, but soak them in water for at least an hour. 3 lbs bone-in beef. I prefer to use shanks or a beef stew cut packet but you can use any cut with bone-in. You can also use pork. 1 white onion 1 garlic head 2 bay leaves 2 roma tomatos diced 1/2 green or red sweet/bell pepper diced 1 tsp fresh garlic paste: If you don't have paste you can make it by processing 1-3 garlic cloves 1/2 of a cilantro bunch 1 tbsp of sofrito paste (Optional). I make my own puertorican style sofrito, if you don't have any you don't have to add it. Salt to taste Pepper to taste 2 culantro/recao leaves Beef buillon (Optional): A lot of people add this but I only add this if I think the soup needs it. 3-4 lt of Water 1 tbsp olive oil Vegetables of preference: I used 1 russet potato, 1 zuchini and 3 carrots, but you can add squash, güisquil, etc. Instructions: Wash your beef with water, vinegar and salt. You don't have to do this but I prefer to do it. Fill up the pot with about 3 liters of water and place it on medium heat. Once the water is simmering add in the beef, half of the white onion, garclic head and the bay leaves. Cover the pot and let it cook on medium heat until the beef is halfway tender. This will take about 30 mins. While the beef is cooking we are going to stir fry our vegetables. Dice the other 1/2 of the white onion, the 2 tomatoes, the peppers and the cilantro. Make the garlic paste if you don't have any on hand. In a small sauce pan or frying pan at medium heat add 1 tbsp of olive oil. Once the oil is hot add in the sofrito, dice onions, diced tomato, dice peppers, garlic paste and 1/2 of the chopped cilantro. Season with salt and pepper and mix everything well, cover the pan and let it cook for 3-5 minutes or until all the vegetable shave reduced. Turn off the heat and set it to the side. Once the beef is halfway, wash the beans and add them to the pot. Conver the pot and let it cook for another 30 minutes until the beans and meat are tender. Prep the veggies you want to add to the soup and cut them into a medium dice. Once the beans and meat are to the desired tenderness add in the sautéed vegetables, fresh vegetables, culantro leafs and the rest of the chopped cilantro. Season with salt and pepper to taste, if you want to add beef buillon this is the time to add it. Taste test and adjust as needed. Cover the pot and let it come to a boil, it will take about 10 more minutes. Turn off the heat and let it cool. This soup is delicious and full of nutrition, I enjoy serving it with white rice, chirimol and a slice of Salvadoran hard cheese. Whatever way you want to enjoy your soup, I hope you love it! For more recieps chech out @FLOURISHWITHG on Instagram and TikTok.