Created by: Chef Sandoval

Chef Sandoval of Denver’s Xatrucho Concepts loves preparing Latin inspired comfort food. Chef Sandoval shares recipe for Sofrito, a classic Honduran dish, with a unique twist by using a non-traditional spice mix to add more flavor. Sofrito can be used on its own or added to many dishes for extra flavor including anything with chicken, beef, fish, eggs, beans & rice, and tomato-centric recipes.

The dish uses achiote spice, which comes from a plant native to tropical regions across Mexico, Central America, South America and the Caribbean and was used by ancient Mayans and Aztecs. Learn more. 

THANK YOU, CHEF!

INGREDIENTS

SOFRITO BASE

2 green peppers

1 celery stalk

2 red onions

7 roma tomatoes

4 garlic cloves

2 oz tomato paste

1 bunch of cilantro

1 bunch of scallions

1 qt. chicken broth

½ cup olive oil

Kosher salt to taste

SPICES

1 TBSP fennel seed

1 TBSP coriander seed

1 TBSP cumin seed

1 TBSP yellow mustard seed

1 TBSP Spanish paprika

1 TBSP red achiote paste or powder (check the Latin section of your grocery store)

DIRECTIONS 

INGREDIENT PREP

• Begin by mixing and grinding all spices together EXCEPT the achiote paste. If using achiote powder, you may mix it with the spices at this time.
• Dissolve the achiote paste in the chicken broth. Set aside.
• Medium dice, mix and set aside the following: onions, tomatoes, celery stalk, green peppers.
• Peel and semi-crush the garlic. Set aside.
• Chop, mix and set aside: cilantro, parsley, scallions.
• Warm the stock pot on the stove over low heat to it warm up.

LET’S SOFRITO!

1. Add ½ cup of olive oil to the pre heated stock pot
2. Add 4 semi-crushed garlic cloves to the pot and stir for 20 seconds
3. Add 4 TBSP of spice mix to the oil and turn heat to medium high. Stir for 20 seconds
4. Add diced vegetable mix to the pot (onions, peppers, celery, tomatoes)
5. Add 2 TBSP kosher salt
6. While cooking, constantly stir for 8 minutes.
7. Add chicken broth and achiote paste mix into the pot and bring to a boil.
8. Set to a simmer and allow to cook uncovered over low heat for 30 minutes.
9. Stir constantly to prevent sofrito from sticking to the pot or burn.
10. Taste and adjust spices and salt to taste.
11. After 30 mins of simmering, sofrito should thicken to the consistency of a chunky sauce base
12. Finally, add the herbs (cilantro, parsley, scallions)
13. Mix well.

ENJOY!

Author's Note: We were introduced to Chef Sandoval through our supply chain work with Catracha (operating in Honduras) and Queen City Collective Coffee (operating in  Denver, Colorado). This is what happens when you connect with all your suppliers – it expands community connections.