Sofrito

[Darienne]

My wonderful and generous NJ friend who brought me a care package of Hispanic type ingredients last August included a few bottles of Goya Sofrito, a tomato cooking base, and also several frozen packs of her own Sofrito which she uses in her Mexican dishes. Her Sofrito is green, not red.

I found two mentions of 'sofrito' in the Mexican Cooking posts.

Does anyone use it? How do you use it? Do you make it? It can be both green and red? How does it stand in the hierarchy of Mexican cooking? Is it like 'Velveeta' instead of Cheddar cheese in North American cooking? (sorry, I hate Velveeta)

Any information is welcomed. Thanks.

ps. I might also mention that she smuggled about a gallon of Sangria across the border also. Got to be crazy! I'm not sure she even realized that you simply CAN'T do those sorts of things.

Edited February 8, 2011 by Darienne (log)

[BadRabbit]

I use it kind of like I use curry pastes. If I'm in a hurry and don't have time to build everything from scratch, I throw curry (or sofrito) in a pan and then start making adjustments.

[kbjesq]

I sometimes use the Goya bottled sauce as many of my Cuban friends (who are more knowledgeable about such matters) do not frown upon it. However, if you have an extra 10 minutes, try this version of sofrito by Daisy Fuentes. Your life will never be the same.

Sofrito by Daisy Fuentes

[Angela Knipple]

The Daisy Fuentes recipe is very similar to the one I use. I've always been told that the bottled stuff will work if you have to use it, but it's just not the same as a batch you can make from scratch.

I typically make it in big batches during the summer when I can get really fresh herbs and peppers. It freezes well and adds to any bean dish and a lot of soups. I also like to use it with omelettes or over seafood.

You'll have better luck looking for it in Caribbean recipes. It's more of a Cuban or Puerto Rican technique than a Mexican one.

[andiesenji]

I keep a couple of jars of these Goya products in my pantry in case I don't have the time to put a traditional one together.

The red is "Sofrito" the green is "Recaito" that is based on cilantro.

The method I was taught takes some time for the flavors to develop.

[Darienne]

Thanks all for the replies.

[EatNopales]

Darienne to shed some light... Sofritos (in the most generic sense) are used EXTENSIVELY in Mexican cooking.. but many people don't refer to them by name.. I believe for the following reasons:

1) There are in infinite number of Guisados that start with a Sofrito in the most generic sense... cooked down melange of tomatoes, onion, peppers, spices etc... this practice is likely as old as the fully developed Milpa (4,000 to 6,000 years or so)... they are an automatic, people don't think about it... its like Europeans sprinkling salt & pepper.

2) The variations possible (and in existence) of sofritos with all the combinations of chiles (fresh, smoked, dried), Tomates and/or Tomatillos, herbs etc... means having seperate names for each variety not practical. Particularly understanding the nature of Mexican cooking... you learn some techniques and make them work with what ever Seasonal ingredients are available and you adjust to the characteristics of the ingredients you are working with.

The Carribbean & Spanish cooks can codify Sofrito.. because they really have a small number of variations and it is something relatively recent in their cuisine.

With that said... there are parts of Mexico that would recognize the term Sofrito & Recaudo.

So in the end... yes you can use Sofritos to prepare solidly authentic Mexican dishes.. but the Mexican way is to generally start with fresh ingredients.. but that is not always practical depending on where you are in the world.