Guiso de Trigo

Soak the wheat overnight. Drain the water and rinse a couple of times.

Add about three tablespoons of oil to a pot, then stir in the minced garlic, oregano, pepper, cumin, turmeric to taste, ground ginger, salt, and two tablespoons of ají amarillo paste (Amarillin). Stir all the ingredients for a few minutes.

Pour in the wheat and mix it with the base. Add water until the wheat is fully covered and let it cook. Check the cooking from time to time, and if you need to add more water, make sure it's hot water.

When the wheat is tender, add a few pieces of queso fresco and a splash of fresh whole milk.