Cuban Sofrito Food

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MARGIE'S CUBAN SOFRITO (SAUCE)



Margie's Cuban Sofrito (Sauce) image

Authentic Cuban sofrito (sauce) to be added to Cuban dishes, stews and other things. This is where the different flavor of Cuban food comes from.

Provided by Stacie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 medium onion, chopped
1 green bell pepper, seeded and chopped
5 cloves garlic, chopped
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cumin
1 teaspoon dried oregano, crushed
2 bay leaves
2 tomatoes, chopped
¾ cup canned tomato sauce

Steps:

  • Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add the bell pepper, and saute until tender. Season with salt, pepper, cumin, oregano and bay leaves. Continue cooking until the mixture looks like a yummy green paste with oil around it. Stir in the tomatoes, if using, and cook stirring until all of the liquid is released. Gradually stir in the tomato sauce simmer until the sauce looks really red. Taste, and adjust seasonings if desired. Remove bay leaves.
  • Now the sauce is done. You can add it to meat, rice, beans fish or potatoes. Thin the sauce down if necessary with water, wine, beer, or whatever is handy.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 7 g, Fat 4.8 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 552.1 mg, Sugar 3.6 g

CUBAN SOFRITO CHICKEN



Cuban Sofrito Chicken image

I got something similar to this recipe years ago, and since then I have added my own touch. You can do a lot with this. I serve it over black beans and rice... oh and you can't forget the Cuban bread!

Provided by Dommynchristian

Categories     One Dish Meal

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 7

2 -6 boneless chicken breasts
12 ounces goya sofrito sauce
1 onion
olive
2 tablespoons olive oil
1 chopped garlic clove
3 tablespoons edmundo golden cooking wine

Steps:

  • Cut chicken in cubes.
  • Marinate chicken for at least an hour in sofrito, wine, garlic and seasonings.
  • (I try to marinate over night).
  • Over low-med heat cook chicken.
  • Add in olives and whatever else you may like.
  • Serve over black beans and rice (if you like).
  • Enjoy!

Nutrition Facts : Calories 205.8, Fat 13.5, SaturatedFat 2.9, Cholesterol 46.4, Sodium 47.5, Carbohydrate 3.1, Fiber 0.5, Sugar 1.2, Protein 15.5

CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE



Cuban Spiced Pork Tenderloin and Soffrito Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon olive oil or vegetable oil
2 slices bacon, chopped
1 small white onion, chopped
1 small green bell pepper, chopped
2 3/4 cups chicken broth
1 1/2 cups white rice
2 pinches saffron or 1/2 teaspoon turmeric
Salt
2 pork tenderloins, trimmed, about 2 1/2 pounds total weight
4 cloves garlic, cracked away from skin
4 bay leaves
2 teaspoons anise seed
2 teaspoons ground coriander
1 tablespoon ground cumin
2 limes, zested
2 tablespoons grill seasoning blend (recommended: McCormick Montreal Steak Seasoning) or coarse salt and pepper
EVOO - Extra-virgin olive oil, or vegetable oil, to coat
Optional garnishes: chopped mango or kiwi, or chopped cilantro and scallions

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
  • For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
  • Suggested drink: mojitos!

SOFRITO CUBANO



Sofrito Cubano image

Sofrito is the base of many typically Cuban recipes. It is the aromatic preparation of fresh vegetables and herbs lightly fried together. It isn't the flavor itself but about building layers of flavor. In our home in Cuba, they used to chop all the ingredients(with exception of the bay leaf) in a blender and store in a jar with olive oil on the top. It lasts up to a week, and would be doled out as needed and then the bay leaf would be added; sautéed and simmered as directed. The secret to a good sofrito is to let it simmer a while so that all the tastes can marry. Many times when there was no saffron to add we would use "bijol" which can be found in Latin grocery stores or where Goya spices are sold.

Provided by Manami

Categories     Sauces

Time 40m

Yield 1 jar of condiment

Number Of Ingredients 15

30 cherry tomatoes, chopped
3 yellow bell peppers (we always use a combination of all three) or 3 red bell peppers (we always use a combination of all three)
3 large onions, chopped
10 -12 garlic cloves, chopped (or more if desired)
2 -3 bay leaves (to taste)
1 pinch ground cumin (to taste)
1 pinch dried oregano (to taste)
3/4 cup amontillado sherry wine (to taste)
4 -6 tablespoons olive oil
1 pinch saffron
capers (to taste) (optional)
pimento stuffed olive (to taste) (optional)
salt (to taste) (optional)
fresh coarse ground black pepper (to taste) (optional)
1 pinch red pepper flakes (to taste, added for personal preference)

Steps:

  • Sauté tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp.
  • Add Sherry and let simmer.
  • If you add the salt, taste beforehand as you might not need it at all.

Nutrition Facts : Calories 1623, Fat 56.3, SaturatedFat 8.1, Sodium 100.9, Carbohydrate 116.6, Fiber 19.3, Sugar 48.6, Protein 14.3

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