From Maricel Presilla’s Gran Cocina Latina, p. 204. She suggested serving them with ripened cream, chirmol, fried plantains, and tortillas. It was a complicated day, so I kept things simple. I used yogurt, my favorite store-bought hot sauce, and tortillas, and I had a plantain that I forgot to cook. I made a half portion and that was a perfect portion for 2.
sourcing, growing, and cooking beans and other seeds
sourcing, growing, and cooking beans and other seeds
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