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Sofrito or Refrito de cebolla
4.9 from 84 votes

Sofrito or Refrito de cebolla

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Course: Condiments
Cuisine: South American, Ecuadorian

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

    Cup of Yum
  1. Heat the oil in a pan over medium heat, add all of the ingredients except the salt and stir well.
  2. Cook for about 5 minutes or until the onions are translucent and tender.
  3. 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.