The Simple Sofrito is a powerful flavor ambassador. One of the very first things that my mother taught me about cooking is to always start with a sofrito. She said that my food would always be delicious if I started whatever I was doing with this magic concoction. It seems like every Latino family has their own version of sofrito. My sister always adds a little fresh garlic, carrots and celery. My Ecuadoran consuegra calls it “Refrito,” and hers includes garlic, onion and achiote. In Spain, the sofrito involves garlic and red pepper.
In our family, it meant chile, tomate y cebolla – a saute of green chile, onion and tomato in a bit of olive oil. You start with the sofrito and then you add your meat, eggs, or frijoles de la olla. So, the take away here is that almost all Spanish, Mexican and Latin American cooks use some kind of sofrito.
The De Las Mías sofrito is very simple and packs a good punch with ancho chile. Find the recipe in the De Las Mías Recipe collection. Use it as a base for soup or whatever other guisado you embark on.
I’m a very simple cook but people always love my food. I don’t have a lot of fancy cooking stuff and most of my pots look like they made it out of a war zone, but I always start with a sofrito, and I think that’s why I cook sabroso.
Sometimes if we haven’t had a chance to cook dinner, I will stop by the market and get one of those chickens that are already roasted. I remove the skin and chop it up for taquitos. I always start with the simple sofrito I learned from my mom. The chicken just tastes better and you can forget that you bought it in a plastic container and that it’s slammed in sodium. (Poquito de todo, remember?)
I heat up my corn tortillas with a tiniest amount of butter on the comal. Add the chopped chicken that I sauteed with my sofrito. Top it off with shredded cabbage, cilantro, green onion and a squeeze of lime. Add your salsa as the final step, and eat it when the news comes on.
Try this and let me know how it goes. Nothing fancy! Just good and healthy. And it’ll take you home.
- Heat olive oil in a pan and add garlic and onion. Sauté, then add the remaining ingredients. Cook (sofreír) until softened.
- 2 T olive oil
- 1 garlic clove, minced
- 3 green onions, chopped (use the whole onion)
- 1 c chopped celery
- c chopped cilantro
- 2 large carrots, chopped
- 1 ancho chile, seeded and chopped