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Cuban Sofrito Recipe

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This recipe for Cuban Sofrito is from The Taylor Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon annatto seeds
1/2 cup vegetable oil
4 cloves garlic, chopped
1 bag leaf
2 medium sized onions, chopped
2 red bell peppers, seeded and chopped
5 Roma tomatoes, diced
2 tablespoons tomato paste
1/2 cup chicken stock
1/2 cup fresh cilantro, chopped
1 tablespoon fresh oregano
Salt and pepper to taste
Directions:
Directions:
In a large skillet set on medium low heat add annatto seeds and oil. Simmer seeds in oil For 10 minutes for seeds to impart their flavor. Remove seeds from oil. In oil, saute garlic, onions, peppers, tomatoes and bay leaf. Cooking for 6 minutes or until vegetables are softened. Stir in paste as cook 5 minutes. Add stock and bring heat to low. Simmer 10 minutes. Remove any leaf and stir in fresh herbs. Remove from heat and let cool. Either use an immersion blender and blend into a puree. Add to a food processor or blender if not using immersion blender. Taste and add salt and pepper to your liking. Freeze portions to use later.
Number Of Servings:
Number Of Servings:
Varies
Personal Notes:
Personal Notes:
Sofrito is added to rices, meats to help impart flavor. Use only fresh ingredients. Traditionally Cuban Socorro uses a blend of dry white wine and stock. I used all stock.

 

 

 

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