Preparation instructions
- In a saucepan with hot oil, sauté the tomato, onion and chufles.
- When lightly browned, add water and salt. Adjust the seasoning to your preference, and if desired, add chicken bouillon powder.
- Cook until the chufles are soft. If necessary, add more water as needed. Once the chufles are tender, add the Mucho Gusto Crema Salvadoreña, bring to boil for a minute, and then turn off the heat.
