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Thanksgiving has always been an interesting holiday in our family, because it’s the one time where our family’s mixed cultures are spread onto the table. Lined up next to each other are traditional American dishes and Salvadoran specialties, but at the center of it all is our take on the Thanksgiving turkey – pan con pavo.
See, pan con pavo is magical. I mean, not snap your fingers and it’s done magical, because then you wouldn’t be able to taste the love – no, the magic is in the melt-off-the-bone, shred with a poke tenderness. The irony is that, while it’s a huge production, like Thanksgiving dishes should be, it’s such a casual, cozy dish. Literally, it translates to “bread with turkey,” and ultimately, it’s a sandwich, but it’s not your normal deli turkey sub. Noooo, this turkey just about spreads itself onto the bolillo and literally drips with flavor (thanks in no small part to the salsita). We don’t do dry turkey up in here, fam.
So this year, I made it all by myself. UNSUPERVISED. I mean, it was a test run, sure, but you know what? It’s still a pretty big deal and I even got my cousins’ collective stamp of approval. Granted, I had to make it my own (just a little!) so I looked to La Morena® products to turn up the heat. I’ve been hooked on their Chipotle Peppers in Adobo since making a chipotle queso fundido, and I knew that it would be the perfect addition to add my personal touch. Salvadoran food isn’t known for its spiciness, but I say the hotter the better.
Naturally, it all starts with the right ingredients, all of which I found easily at Walmart in the Hispanic aisle. I have to put my foot down for a quick second, though, because I’ve seen people sub out regular chunky salsa for the salsita and I can’t. I just can’t. It’s just not the same flavor profile, and while it takes a little more time to use fresh, high quality ingredients, it’s well worth it for the right flavors in the end. The salsita itself is made with onion, tomato, and garlic, cooked in a Knorr® Chicken Flavor Bouillon broth (is it really a Latino kitchen without a huge jar of Knorr® bouillon?), then blended with a toasted, ground relajo.
I’m still pretty giddy and tickled that this came out so well for my first solo flight, but I have to give love to Knorr® Bouillon and La Morena® peppers for being flavors I can count on. Find out how others are adding flavor this season with Knorr® and La Morena®.