PUERTO RICAN SOFRITO
Sofrito, also called Recaíto; is a staple to seasoning many Puerto Rican food dishes.
Provided by Kitchen De Lujo
Categories Sauce
Number Of Ingredients 10
Steps:
- Start off by roughly chopping the yellow onion. Continue doing the same and removing the seeds from the red bell pepper, green bell pepper, and the ají dulces.
- Place the chopped ingredients into a food large sized food processor or blender.
- Break apart the garlic head into cloves and peel away the outer papery skin. Place the garlic cloves and culantro leaves into the food processor or blender.
- Add a tbsp of salt, black pepper, and oregano. Lastly, add the 1/3 cup of olive oil and blend everything together.
AUTHENTIC PUERTO RICAN SOFRITO
Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.
Provided by MKCortes (Latin Goddess)
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 64
Number Of Ingredients 15
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
- Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
- Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
- Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 2.6 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 28.9 mg, Sugar 0.9 g
VERSATILE SOFRITO SAUCE
This delicious tomato sofrito sauce recipe is for one of the most traditional Spanish sauces. Sofrito is a great base for sauces, soups, and stews.
Provided by Lisa & Tony Sierra
Categories Sauce
Time 25m
Yield 32
Number Of Ingredients 6
Steps:
- Enjoy!
Nutrition Facts : Calories 29 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 46 mg, Sugar 1 g, Fat 2 g, ServingSize 3-4 cups (24-32 servings), UnsaturatedFat 0 g
SOFRITO
Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.
Provided by FIVEBRIGS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 80
Number Of Ingredients 10
Steps:
- In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 89 mg, Sugar 0.8 g
TASTY BURRITOS
My cousin is of Mexican heritage, and I've watched her make this crunchy beef burrito recipe for years. The very first time I made them for my own family, they instantly became a favorite meal. They're even better warmed up the next day in the microwave. -Debi Lane, Chattanooga, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.
Nutrition Facts :
SOFRITO
Steps:
- Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend for 30 seconds, until an even consistency is achieved.
SOFRITO CUBANO
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
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
SOFRITO-MARINATED STEAK
I found this delicious recipe in the 'Dinner Tonight!' column in the Chicago Tribune. You can marinate this for as little as 30 minutes but 2-3 hours is best. I've included the 30 minute marinading time in the prep time. If you don't have a food processor just chop the vegetables as small as possible and place in a blender with the olive oil and puree.
Provided by Hey Jude
Categories Steak
Time 56m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the sofrito: puree onion, bell peppers, cilantro and garlic in a food processor; add olive oil, salt and pepper.
- Spread 1 cup of the sofrito over the flank steak, working it into the scored crevices of the meat with your fingers; allow the meat to marinate for at least 30 minutes but 2-3 hours is best.
- Prepare grill or broiler; grill or broil the meat to the desired doneness, about 8 minutes per side for medium rare.
- Let stand 5 minutes then slice.
- Refrigerate or freeze the rest of the sofrito to use in another dish- it goes really well with sauteed chicken.
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- 1. Heat the olive oil in a large skillet over medium heat. Sauté the onions until they are translucent, about 7 minutes. Add the green pepper and garlic, stir to incorporate.
- 2. Add the tomatoes and spices to the skillet, and cook for another 10–15 minutes, stirring frequently, until the tomatoes have softened and the consistency has thickened slightly. Remove the bay leaf, if using, and discard.
- 3. Use immediately, or let cool completely before storing in a jar for up to a week. Alternatively, you can freeze *sofrito* sauce in ice cube trays for easy tablespoon portions.
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- In a food processor (or blender) add the olives, capers, onion, and garlic cloves.Pulse the ingredients together 10 times, or until coarsely chopped. Scrape down the bowl of the food processor with a rubber spatula.
- Pour out half of the pepper and onion mixture into a clean bowl. Add the culantro and cilantro leaves to the food processor and pulse until the leaves are broken down- this can be done in stages if necessary.
- Return the pepper and onion that you reserved back to the food processor and pulse until the sofrito is semi-smooth (the consistency of chunky applesauce).
SOFRITO CHICKEN - CHEF ELIZABETH REESE
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Reviews 10Servings 6
- Generously coat the chicken thighs with a little salt, black pepper, garlic powder, both sazon packets, paprika and a little adobo seasoning. Sear on both sides for about 2-3 minutes to form a nice crust. You will not be cooking them all the way through during this step.
- Add in 2 tablespoons of Sofrito to start, mix well. Add additional if necessary. Then add chicken broth and cover the chicken ¾ of the way, not completely. Add more chicken broth if necessary.
- Turn the heat down to low and stir in yellow onion, green onion, cilantro and lime juice. Cover and simmer for about an hour.
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