Sofrito Puertorriqueño: La base del sabor

Encontrarás sofrito en el corazón de casi todos los famosos platos puertorriqueños. No es sólo un ingrediente, es una base. Esta vibrante mezcla de hierbas y aromas es lo que da a nuestra comida su profundidad, calidez e inconfundible identidad. Una vez que tengas el sofrito hecho y listo, innumerables comidas se hacen rápidamente y con intención.

En mi cocina, el sofrito siempre está al alcance de la mano porque es el punto de partida de muchos platos que cocinamos repetidamente. Es el caballo de batalla silencioso de los sabores que anhelamos.

Los platos que siempre empiezan con sofrito

Los tres platos principales que rotan constantemente en mi casa son:

Arroz con Gandules
Empanadas de Picadillo (empanadas de carne picada)
Habichuelas Guisadas (judías rojas guisadas puertorriqueñas)

Estas son recetas recetas tradicionales puertorriqueñasy, aunque cada una brilla a su manera, todas se basan en la misma base para tener el sabor que deben tener. Sin sofrito, falta algo esencial.

Por qué es importante el aceite de achiote

Tan importante como el propio sofrito es aceite de achiote ecológicotambién conocido como Aceite de Achiote. Este aceite no es opcional, es fundamental. Añade color, aroma y un sutil sabor a tierra que vincula el plato a sus raíces.

Juntos, el sofrito y el aceite de achiote crean el perfil de sabor que define la cocina ancestral taína y puertorriqueña. Esta combinación es lo que transforma ingredientes sencillos en comida que resulta familiar, reconfortante y profundamente cultural.

Cocinar con intención ancestral

Estos platos -arroz, empanadas, alubias y tantos otros- no pueden hacerse auténticamente sin esta base. Cocinar con sofrito y aceite de achiote es algo más que una técnica; es honrar a las generaciones que cocinaron así mucho antes que nosotros. Así conservamos el sabor, la historia y la identidad en nuestras comidas cotidianas.

Una vez que entiendes el sofrito, entiendes la cocina puertorriqueña.

¡Buen provecho!

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Traditional Authentic Puerto Rican Sofrito made with Domestic Gourmet Organic Annatto Oil - Aceite de Achiote

5 from 1 vote

Garden-Fresh Puerto Rican Sofrito

This is one of those recipes that most people don't measure as it can be altered to your liking and is very forgiving. For those of you who've never made it before, this is a solid starting point. You can also double this recipe if you find yourself using it regularly.

Also, note: Sometimes, I add vinegar and use this as a condiment. It's delicious. If you choose to do so, use Vidalia onions as they're better eaten raw, whereas Spanish onions are better cooked.

Servings

Tiempo total 20

Equipment

Food Processor (Can be substituted with a blender.)
Cutting board
Chef's Knife
Rubber spatula
Ice Cube Trays (Can be substituted with a reusable container.)

Ingredientes

1 onion You can use either Spanish or Vidalia
1 green bell pepper
6 ajicitos dulces (aji cachucha) Small sweet peppers, mildly spicy
1 bunch culantro Approximately 8 leaves. Culantro is a stronger version of cilantro and has long leaves with sawtooth edges.
4-6 garlic cloves This depends on your taste for garlic and how large your cloves are
¼ cup Domestic Gourmet Organic Annatto Oil – Aceite de Achiote can be substituted with olive, canola, vegetable or avocado oil

Optional (Some people add this and some do not. If you like cilantro, I recommend adding.):

½ bunch cilantro (leaves and stems) Approximately 1 cup

If doubling recipe:

2 onions
2 green bell peppers
10-12 ajicitos dulces (aji cachucha)
2 bunches culantro Sometimes culantro is sold in a plastic herb container, use 2
1 head garlic
½ cup Domestic Gourmet Organic Annatto Oil – Aceite de Achiote can be substituted with olive, canola, vegetable or avocado oil

Optional:

1 bunch cilantro (leaves and stems) Approximately 2 cups

Elaboración paso a paso

Using a chef's knife, peel and quarter (cut into 4 pieces) your onion on a cutting board and add to the food processor.
Remove the stem and seeds from the green bell pepper, quarter and add to the food processor.
Halve the ajicitos, remove seeds and stems and add to the food processor.
Crush and peel the garlic cloves and add to the food processor.
Add the culantro and optional cilantro to the food processor.
Drizzle in half of the annatto oil and process. If the sofrito isn't blending, drizzle in the remaining annatto oil until the mixture blends into a chunky consistency.
Pause the food processor and with a rubber spatula, scrape down the sides, and process until fully combined, and no large pieces remain.
You want the sofrito to be similar in texture to a chunky pesto.

If storing in a refrigerator:

Store in a glass container with a tight-fitting lid and it will be good for 10 days.
You can store sofrito in plastic Tupperware, but plan for that container to be your new dedicated sofrito container because it will forever smell of this delicious, herbaceous gold.

If storing in a freezer:

Use ice cube trays to freeze the sofrito first and then transfer the frozen cubes to a freezer bag. Store in the freezer for 6 months or 9 months if you're using a deep freezer.

Notas

How to include your child(ren): This recipe is a great science experiment for exploring the five senses. Sense of smell: these herbs are supremely aromatic. Sense of sound: they snap when you bend them. Sense of touch: they’re moist, and the culantro has a prickly edge. Sense of sight: notate the different colors and again once they’re blended together. For the more daring of little chefs, the sense of taste: see what they would be willing to try!

A No-Waste Pro Tip: Save all of the vegetable ends and skins in a gallon-size freezer bag and store them in your freezer. When the bag is filled, make vegetable stock!

Calories: 51kcal

Plato: Condiment

Cocina: Caribbean, Caribeño, Latin America, Puerto Rican

Keyword: Puerto Rican, Sofrito

Nutrition

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