Red Pincho Seasoning Food

PINCHOS

Steps:

• Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.
• When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
• Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.

RED PINCHO SEASONING

Steps:

• Put all ingredients in a spice grinder or blender and blend until it is a powder. Store in a jar with tight fitting lid.

ROAST POTATOES IN SWEET HOT SAUCE ( PATATAS BRAVAS)

Steps:

• For the Sauce:.
• Heat the oil in a pan and then add the onions and bay leaf, cooking over medium heat.
• When the onions are translucent, add the chillies, garlic, tomato puree, sugar and soy sauce.
• Lower heat to low and cook for about 5 minutes.
• Add the chopped plum tomatos and wine.
• Stir while bringing to a boil and then simmer for 12 minutes.
• Season to taste with the salt and pepper.
• The sauce should be slightly sweet but not overpowering.
• For the Potatoes:.
• Cut the potatoes into small wedges.
• Place on greased baking sheet and brush with melted butter.
• Season to taste.
• Roast in a hot oven (450 degrees F) until golden brown.
• Place the potatoes in a serving dish and pour the tomato sauce over them.
• Serve.

THE BEST PATATAS BRAVAS EVER!

Steps:

• The brava sauce:.
• In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the chili sauce and sour cream. Season with salt and pepper to taste. Set aside.
• The potatoes:.
• Sprinkle the potatoes lightly with salt and black pepper, and some ground red pepper if you want an extra kick. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.
• Getting it all together:.
• Serve inmediately with sauce on the side.

GOYA SAZON

Steps:

• Mix all ingredients well.
• Pour mix into spice jar or similar container.
• Keep in a cool, dry place.
• Use 1 1/2 tsp for each packet of Goya Sazon.

YELLOW PINCHO SEASONING

Steps:

• Place all ingredients in spice grinder or blender and blend until it is a powder. Store in jar with tight fitting lid.