Examples of using The sofrito in English and their translations into Spanish
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Colloquial
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Official
It's all about the Sofrito.
Step 2 When the sofrito has reduced, we add 100 gr.
After about 35 minutes start preparing the sofrito.
When we add the sofrito soften the meat and broth.
Make the sofrito with the onion, tomato and red pepper.
Secret is in the sofrito.
To the Sofrito recipe add 1.5 cups of chopped tomatoes.
Add the salt and the sofrito oil.
When is the sofrito is you added them potatoes and is fry a little all.
Remove the mushrooms from the oven and fill with the sofrito.
Add the sofrito to the cut chicken and pour the broth over it.
Cut meat in small cubes; cook it with the Sofrito and tomato sauce.
We continue with the sofrito about eight minutes and we throw the grated tomato.
This time we looked up vegetable paella recipes, butmost of these recipes omitted the important step of making the sofrito.
Place the chickpeas so the sofrito is ready and let cook for 10 minutes.
The sofrito is the flavour base of paella and without it you have just got a bland, boring dish of rice and vegetables.
Turn the heat to low and add the sofrito and cheese to the cooked ñame.
Once the sofrito is ready, add the tender cheeks and cook for about five minutes.
In a mini food processor, pulse the onion, bell pepper, garlic andcilantro until all is chopped very small to make the sofrito.
In a medium-sized skillet,add the sofrito, salt, bell pepper and sauté for a few minutes.
Add the sofrito to the beans, along with dry seasonings, and cook for 20 minutes longer, or until beans are well incorporated.
Transfer the tripe to a large andclean pot, add oil and spices for the sofrito and add about 4-5 cups of water.
I pour tomato into the sofrito, achiote and laurel, leaving me with a"mojo criollo" to cook any seafood.
Then comes the garlic, leeks and with the union of the old andnew world, the sofrito came to America to marry the pepper and tomato.
Sautee the sofrito, tomato sauce, olives, adobo, sazon culantro, chicken bouillon, oregano and ground pepper for about 2 minutes.
While the ñame is cooking,prepare the sofrito for the soup by heating the oil over medium heat in a skillet.
The sofrito starts by infusing oil with the flavours of the vegetables, then adding in tomato purée and simmering off the extra water.
Once you have cooked the sofrito for 3 minutes, add achiote, tomato sauce, pork meat and bacon and cook it on low for 3 minutes.
Saute the sofrito mixture, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo, black pepper and alcaparrado for about 2-3 minutes until vegetables begin to release aroma.