Goya sofrito recipes: How to prepare it

Sofrito, meaning “sautéed,” is a staple of Latin American cooking. “This aromatic cooking base combines the rich flavors of onions, bell peppers, tomatoes, cilantro and garlic sautéed in olive oil until meltingly tender and deeply flavored,” according to Goya.

Here we share recipe ideas to cook with Goya sofrito.

Grilled Sofrito Pork

Ingredients:

• ¼ cup extra virgin olive oil
• 1 medium onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 4 medium tomatoes, finely chopped
• ¼ chopped cilantro
• 2 tbsp minced garlic
• 1 tsp all-purpose seasoning
• 1 packet Goya sazón
• 2 lb. boneless pork loin roast cut into 6 steaks

Directions:

In a non-stick skillet, heat oil over medium-high heat. Sautee the onions and pepper for around 8-10 minutes, until vegetables soften but don’t brown. Add the cilantro, garlic, all-purpose seasoning, and sazón. Cook for 1 minute. Add tomatoes and stir occasionally for around 5 minutes.

Transfer the mixture to a bowl. Scoop out 6 tbsp of mixture and set apart. Chill the mixture.

Add the pork to the container with the sofrito and coat the steaks with the sauce. Cover with plastic wrap and marinate for 4 hours in the refrigerator. 30 minutes before cooking bring the pork to room temperature.

Heat grill to medium-high and place the pork on the grill plates. Cook until the pork is golden brown and cooked through for around 17-20 minutes. Top with reserved mixture.

Yuca Empanadas

Ingredients:

For the filling

• 1 tbsp extra virgin olive oil
• 1 lb. ground pork
• 1 tsp Goya sofrito
• 2 tbsp finely chopped manzanilla olives stuffed with pimientos
• 1 packet Goya sazón with Coriander and Annatto

For the dough

• 1 bag frozen grated Yuca, thawed
• 2 packets Goya sazón with Coriander and Annatto
• 1 tsp all-purpose seasoning
• 1 package aluminum foil

Directions:

Heat oil in a skillet over medium-high heat. Add pork and sofrito. Cook for around 10 minutes. Add olives, sazón, and seasoning. Cook until mixed for approximately 1 minute. Set aside to cool.

In a bowl, mix yuca, sazón, and seasoning. Set aside.

Heat oven to 350°F. Cut foil into 10"x5" rectangles. Place the rectangles with the shiny side down and spread the yuca mixture onto the foil, leaving 2" of border all around. Add pork mixture over yuca. Fold the foil to enclose the filling.

Cook empanadas in the oven for 30 minutes. Unwrap before serving.

Cuban Rice and Beans

Ingredients:

• 1 tbsp extra virgin olive oil
• 2 tbsp tomato sauce
• 1 tsp minced garlic
• 1 tsp Goya sofrito
• 1 packet Goya sazón with Coriander and Annatto
• 2 packets Goya sazón without Annatto
• 1 can small red beans
• 1 ½ rice
• ½ tsp sugar

Directions:

Heat oil in a medium saucepan over medium-high heat. Add the tomato sauce, garlic, sofrito, and sazón. Cook for 1 minute.

Transfer liquid from red beans to measuring cup and add water to make 3 ½ cups. Add liquid to pot and boil. Add beans, rice, and sugar. Mix and bring to a boil. Reduce heat to medium-low and cook for around 20 minutes until water is absorbed.

Remove from heat and let it sit for 5 minutes. Fluff with fork before serving.