This recipe is for Sofrito. We use it to season different foods we cook. The recipe will last you for a while so you might want to put it in a container or ice trays & freeze (will make easy cubes) to use as needed. Since I use it regularly I keep it in the refrigerator.
2 Green Peppers
2 Med. size Onion
2 Tbsp. Worcestershire Sauce
1/2 Head of Garlic (or as much as you like)
1 Tbsp. Cumin
1 Tsp. Adobo (Seasoning we use for all meats. You'll love this product!! See picture here...
http://www.goya.com/...ondiments/Adobo
1 Packet Sazon Goya (Also used to season different meals) My fav. is with Coriander & Annatto. It adds the yellow on rice and gives a great flavor. See picture here...
http://www.goya.com/.../Sazon-Bouillon
1/2 Tsp. Black Pepper
1 Small Bundle Cilantro
Cut Onion & Peppers in small chunks. Add all ingredients in blender (a little at a time) to make a mushy mix.
You can use this mixture to add to Beans, Yellow Rice, Chicken Fricassee, and any other recipe which contains any sauce. (2 Tsp. will do)
Best Burgers you'll ever eat!
Depending how many you'll feed...
1 Lb. Ground Beef (or how ever much you'll need)
2 heaping Tbsp. Sofrito
1 Egg
1/2 Pack Soda Crackers, crumbled (will stretch the 1lb. of meat)
In large bowl mix all the ingredients. Shape patties & BBQ it!
Pork Roast
1 bone-in, skin-on pork shoulder, Boston butt or picnic shoulder (8 – 9 lbs.)
¼ cup olive oil
2 Tbsp. white vinegar
6-8 cloves of garlic, chopped
1 packet Sazón with Coriander and Annatto. (Save a little bit of the seasoning in the packet.)
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon Cumin
In a bowl, mix together all the ingredients and set aside.
Using a sharp knife, stab pork all over on all sides. With a small spoon ( I use a baby spoon, it's easier ) stuff each hole with seasoning. What's left of the Sazon, rub it all over the pork. Place on a large roasting pan skin side up. Bake at 350F for 3 to 4 hrs. Once fully cooked, slice the skin off, place it on large tray and cut the fat off. Skin should be crispy and YUMMY! If it's not crispy enough you can place it in a baking pan and put back in the over until your desired crispiness.
Beer Chicken
1 Whole Chicken
Adobo
1 Can Beer
Heat over at 350F
Sprinkle Chicken with Adobo inside and out to season. Open beer can (if you can take the whole top off with can opener even better or punch more holes on top)
On baking pan, place beer in the center. Sit chicken on beer can, allow the two legs to form two sides of tripod so chicken is stable. Make sure it won't tip over. This is going to be the most tender and moist chicken you'll ever eat!!!
This chicken can also be cooked on the grill.
RECOMMENDED cooking times (350 degrees):
2½ - 3 lbs - 1 - 1¾ hrs
3½ - 4 lbs - 1½ - 1¾ hrs
4½ - 5 lbs - 1½ - 2 hrs
5 - 6 lbs - 1¾ - 2½ hrs