After class I used my blender and turned half of my sofrito into a paste. I used that paste to marinate some chicken breast to make quesadillas and here is the outcome. I also shared this recipe in the class room indefinitely so you can make it whenever you want.

Hey loves ! Happy Saturday , if you missed this weeks class, you can still use the recipe located in the classroom to be apart of this challenge. I had to have the class settings on record (which I do now ) so this weeks class is not available for replay unfortunately 😢 Be sure to set you alarms and check updates for class schedules so you don’t miss out. I even gave you guys a poll to ensure I’m scheduling class during times that’s convenient for you all. I can’t wait to see what you come up with . Winner will be announced Wednesday, September 9,2026

I made mine two ways … chunky and blended into a paste because both textures have a place in my kitchen and I use them differently depending on what I’m making. And yes, I already know there are MANY versions of sofrito depending on culture, family, tradition, and preference, so don’t come for me in these comments 😂 I’m not saying this is how everybody makes it. This is how Chef Tee makes it. Build the flavor. Make it your own. Cook with confidence.

Today we are going live making homemade Sofrito. Whether you have your ingredients and you’re ready to cook along or you just want to come pull up a seat at my table. You’re more than welcome. See yall at 6:00pm EST

Would you guys prefer a week day evening time for Live cooking sessions? Or a Saturday afternoon time for Live cooking sessions ? My goal is to have a consistent time for us to meet weekly that can accommodate the schedules of the majority. Some weeks will have to be switched up to do prior engagements or events but I would love for us to have a schedule to look forward to. What works best for you ???