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Sofrito or Refrito de cebolla
Sofrito or refrito de cebolla consists of sauteed onion, garlic, cumin, achiote and salt. Refrito is used as a flavor base for many Latin American dishes.
Course
Condiment
Cuisine
Ecuadorian, Latin American
Keyword
Achiote, Cumin, Garlic, Onion, Refrito, Sofrito
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Ingredients
2
tablespoons
oil
or lard or butter
1
yellow or white onion
diced or chopped
Minced garlic
about 2 cloves per each onion
Ground cumin
about 2 tsp per each onion
Achiote powder
about 1 tsp per each onion
Salt to taste
added either when the refrito is made or when the final dish is almost done
Instructions
Heat the oil in a pan over medium heat, add all of the ingredients except the salt and stir well.
Cook for about 5 minutes or until the onions are translucent and tender.
Add salt to taste now or wait until later. You can use the refrito or sofrito exactly the way it is, or blend it if you want a smoother consistency.