Sofrito is the base for all the major Cuban dishes. It is full-flavored and can be a base sauce for any meat, such as fish, pork, shrimp, chicken, and beef. When making the sauce, remember that you will not have any leftovers, because will be eaten up. Best served over white rice with fried platanos (plantains) and of course toasted Cuban bread.
1 can of tomato sauce
1 medium spanish onion (chopped)
1 medium green pepper (chopped)
3 garlic gloves (minced)
1 bay leaf
1 1/2 cups of vino seco (dry white cooking wine)
2 packets of Goya Sazón with Coriander, Azafrán, and Annatto seasoning
2 tbsp. Goya Adobo seasoning
1 tsp. Garlic powder
2 tsp. Salt
2 tbsp. Cumino (Ground Cumin)
2 tbsp. Olive oil
1 cup of broth (kind depends on the meat used in dish)
In a large sauce pan, place olive oil on medium heat. Add the onions and peppers until they are slightly translucent. Add garlic, stir, and cook for about 2 more minutes. Add the tomato sauce and bay leaf and simmer for about 3 minutes. Add cooking wine and the remainder of the spices and stir. Simmer for about 8 minutes while stirring occasionally. Add the broth of your choice and meat. Cover pot and let meat “stew” until the meat is thoroughly cooked. The good news about Sofrito is, the longer it cooks the better it tastes. So do not be afraid to cook several hours on med-lo heat if necessary. Just make sure to add any additional broth if needed. If you have added too much broth by accident, don”t fret. Just raise the temperature to reduce the sauce. If you choose, you can just make the sauce and store in the freezer (up to six months). Defrost the sauce at a later date and add any type of meat to make a simple and delicious meal in a jiffy…Enjoy!!