![A simple, bright logo of two people cooking for [an online platform focused on cooking with a Guatemalan mother-in-law] [that celebrates cultural heritage] [and traditional cuisine] in a warm and inviting design [inspired by the joy of family] [and culinary tradition] [incorporating vibrant colors] [and a modern twist] [to represent warmth and inclusivity]. Make it simpler and more modern. Make it a son-in-law and mother-in-law, Make it simpler, Make it brighter and only use 4 colors, less intimate, smiling and facing forward, make him caucasian, only 2 people, make him taller than her, make him caucasian, make her slightly younger and thinner, make him with lighter skin](https://conmisuegra.com/wp-content/uploads/2024/08/img-6iq2w7q2afggdxrq2v2q2r3i.png)
serves 4-6
Video: ConMiSuegra (@conmisuegra) | TikTok
- 4 eggs, separated
- 6 plum tomatoes
- 1/2 white onion
- 2 cloves garlic
- 2 tbsp chicken bouillon
- 1 cup of vegetable oil
- 1 jar of 500g of pacaya, drained
- 1/2 cup of all-purpose flour
- 1 bunch parsley, chopped
- rice
Beat egg whites with an electric mixer until stiff peaks form. Add in yolks and beat until combined and smooth.
Boil tomatoes, onion, and garlic in enough water to cover with 1 tbsp chicken bouillon until softened. Blend sauce.
Heat oil in skillet over medium heat. Dip pacaya in flour mixed with 1 tbsp chicken bouillon. Then dip in egg mixture. Sauté in oil until browned, flip and sauté until browned.
Heat tomato sauce in a skillet and add pacaya to cook for 5 more minutes. Garnish with chopped parsley and serve with rice.
Con Mi Suegra 