Sofrito or Refrito de cebolla
User Reviews
4.9
84 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Course
Condiments
-
Cuisine
South American, Ecuadorian
Sofrito or Refrito de cebolla
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This sofrito is a simple cooked base of diced yellow or white onion sautéed with minced garlic, ground cumin, and achiote powder in neutral oil. It develops tender, translucent onions flavored with warm spices. The sofrito can be used as is or blended for a smoother texture depending on the dish.
Description
Sofrito or Refrito de cebolla starts with heating neutral cooking oil, lard, or butter over medium heat. Diced yellow or white onions and minced garlic are added along with ground cumin and achiote powder, which give the base a warm, earthy, and slightly smoky flavor. The mixture is cooked until the onions become translucent and tender, usually around five minutes.
Salt is added according to taste either during cooking or later when incorporated into the final dish. The sofrito can be used as a cooking base to impart deep onion and spice flavor to sauces, stews, rice dishes, or beans. For some applications, the sofrito can be left chunky or blended for a smoother consistency.
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Ingredients
- 2 tablespoons neutral cooking oil or lard or butter, generic cooking oil
- 1 yellow onion diced or chopped, or white onion
- garlic about 2 cloves per each onion, minced
- cumin about 2 tsp per each onion, ground
- achiote powder about 1 tsp per each onion
- salt added either when the refrito is made or when the final dish is almost done, to taste
Instructions
- Heat the oil in a pan over medium heat, add all of the ingredients except the salt and stir well.
- Cook for about 5 minutes or until the onions are translucent and tender.
- Add salt to taste now or wait until later. You can use the refrito or sofrito exactly the way it is, or blend it if you want a smoother consistency.
Genuine Reviews
User Reviews
Overall Rating
4.9
84 reviews
Excellent
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