This is a seasoning that you can use to marinate any meat primarily pork shoulder . I guarantee that you will become obsessed! I love Puerto Rican food so much I had to make a sofrito . They usually use culantro which is very similar to cilantro but I couldn’t find it in my local supermarket .

I use this with a lot of my food .it has a lot of flavor

This comes from a Puerto Rican Tradition passed down for years. It can be used to cook almost everything. Rice, soups, stews. Great on all meats!!! You can make a little or just enough to last you a month by doubling or tripling the amount of all the ingredients.

Sofrito is the cooking base for many of Puerto Rican dishes. For rice , beans , soups , chicken , beef. We basically use sofrito in e everything we cook. A good boricua always has sofrito ice cubes in their freezer ready to use :)

This is a basic seasoning sauce for many Puerto Rican dishes.It was taught to me by my mom always have in my fridge & freezer. You could add a tablespoon to soups, rice, stews & I even season some of my meat with it. I triple this recipe & freeze half.

This is the traditional puertorican Sofrito... We use it to condiment most of our recipes.

Add a few tablespoons to a slow cooked pork or chicken recipe. Add also to flavor a rice dish! Delicious Latin condiment!

A friend taught me how to make a big bowl mix of this up and after your done pour into ice cube trays ..freeze..pop out and put 5 to 6 cubes in a small freezer bags and taadaaa fresh green sofrito for the month...when u cook pop one of the cubes in ur dish melts while cooking!!

¿Comiste? Italian Seasoning is a blend of herbs and spices used to flavor many dishes. This recipe is quick and easy. It’s so much better than the blends at the store!

This tomato soup is called salmorejo in Spanish and is a lovely rich potage that can be paired with bread to create a main meal! I came up with this recipe after eating it many times in Spain with my Spanish husband.Apart from the water used to peel the tomatoes, no other ingredient will be cooked so please make sure to use the freshest, highest-quality ingredients that you can.This rich potage is very versatile, you can eat it as-is, use it to dip bread into or serve it as a side to a main meal.Even though this potage is unbelievably delicious and bursting with nutrients, it's still cheap and easy to make. Recipe by fraueva

My goal was to come up with an all in one taco seasoning. No need to saute onions and fresh garlic beforehand or doctor your mixes with something that wasn't in the store packet.I started using the google results from "taco seasoning," only to find that most of those recipes resulted in dry, mealy taco meat that tasted more like chili beans than tacos. I grabbed a few packets of pre-made seasoning from the store and began tasting and emulating the seasonings. After I had the "taco" profile down, I added a few of my own touches. I found that using a fresher, redder ground chile powder, along with tomato powder preserved the fresh chile taste and gave a nice red taco meat. The seasoning also includes lime powder which I needed to adjust the acidity and was a key difference between chili beans flavor and taco flavor. I've added extra heat using cayenne, hot chile flakes, and smoky chipotle powder to my mix, as they're usually too mild in the store for my taste. Finally, using finely ground corn flour (maseca) instead of wheat flour didn't dull the flavor but still thickened the sauce.I used weight equivalents so you can easily scale up the recipe and store the seasoning in mason jar for later use. In case you don't have a scale, I've also included approximate volume measurements for a batch. It makes a little more than enough for a pound of beef, so I'd still recommend measuring out the mix after you've added all the ingredients, lest the seasoning be off. As a general rule, I've found 33 g or 1 ounce of seasoning (the same amount that's in a store taco seasoning packet) is approximately 4 tablespoons, and this is enough for about a pound of ground beef. Otherwise, use as you like to add to other things like rice, fajitas, or anything taco-y.

Credit for this recipe to Carl Oberlander. 3 TB seasoning per 1 lb dry pinto beans.