{"id":45196,"date":"2024-10-04T14:23:39","date_gmt":"2024-10-04T14:23:39","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=45196"},"modified":"2024-10-05T13:07:26","modified_gmt":"2024-10-05T13:07:26","slug":"julie-carrions-puerto-rican-sofrito-with-ham","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/julie-carrions-puerto-rican-sofrito-with-ham\/","title":{"rendered":"Sofrito puertorrique\u00f1o con jam\u00f3n de la chef Julie Carrion"},"content":{"rendered":"\n

Sofrito<\/a> is the aromatic elixir that gets just about everything cooking in Boricua cuisine. Here is top Puerto Rican chef Julie Carrion\u2019s go-to recipe for the Boricua cooking base. Her sofrito is an essential ingredient in the pork, yautia (often translated as taro<\/em> but the root\u2019s correct name is tannia<\/em>) and green banana pasteles she will be making when she takes over the kitchen aboard Sea Cloud\u2019s San Juan Chef Series<\/a> voyage on January 10 to 17, 2025.<\/p>\n\n\n\n

During Carrion\u2019s week on the Sea Cloud Spirit\u2019s inaugural sailing to the island, diners will be invited to participate in an interactive, family-style pastelada. Never been to one? A pastelada is a Puerto Rican tradition where family and friends gather to gossip, drink and help the cook in a pasteles-making assembly line. It makes quick work of the time-intensive, multi-step cooking and prep of this Boricua Christmas table star dish. Pasteles are similar to tamales except the masa is made with ingredients like root vegetables, unripe bananas, and achiote oil, and they are wrapped and boiled in banana leaves instead of corn husks.<\/p>\n\n\n\n

\"Julie
Chef Julie Carrion will be bringing her very personal and inspired approach to Puerto Rican cuisine to Sea Cloud Spirit\u2019s high-seas celebration of Boricua chefs this January 2025.<\/figcaption><\/figure>\n\n\n\n

As with most of our all-time-fave Puerto Rican dishes (hola arroz con pollo<\/a>, arroz con gandules<\/a>, picadillo<\/a>!), cooking pasteles starts with a beautiful sofrito like this one, made with sabor and mucho amor. And speaking of amor, we love that Julie\u2019s recipe uses cooked ham in the sofrito base, instead of stirring in the savory ingredient further into the cooking process. Most aromatic sofrito recipes<\/a> we see here at Familia Kitchen include only vegetables and herbs: garlic, onion, bell peppers, aji dulce or cubanelle peppers, and cilantro.<\/p>\n\n\n\n

Though she is classically trained in French technique, traditional Puerto Rican dishes have been embedded in Julie\u2019s cooking career from her earliest days in the kitchen. \u201cI was born in Puerto Rico, but I grew up here for most of my life,\u201d says Carrion. Her childhood was spent in Sarasota, Florida, though she traveled regularly to visit family back on the island. \u201dA lot of our celebrations were anchored in the foods that are traditionally celebrated around the holidays, like Three Kings Day. Growing up, I understood the emotional connection  that food brings to these celebrations. And those create memories. I think it\u2019s part of what connected me to cooking at a young age. I followed a more traditional path. I went to college and then went to culinary school afterward, but it was those holidays that reminded me of this part of my culture.\u201d<\/p>\n\n\n\n

We\u2019ll soon be posting Julie\u2019s famous recipe for Puerto Rican pasteles. Keep an eye out for it, and while we\u2019re all waiting, we invite you to make her delicioso savory sofrito. It will keep for up to a week in your fridge, she says, to give you a cooking headstart on the pasteles prep. Always a good thing!<\/p>\n\n\n\n

Special Sea Cloud Cruise Offer for Familia Kitchen Foodies<\/strong><\/h3>\n\n\n\n

Familia Kitchen friends, if you\u2019d like to set sail on any one of the four Sea Cloud\u00a0itineraries to and from Puerto Rico, start your planning here<\/a>. As a special invitation, Familia Kitchen community members are invited to receive a 2-for-1 BOGO special offer when booking any one of the Sea Cloud Spirit voyages featuring one of these four chefs<\/strong>. Reserve your voyage with this special offer by contacting Maritza Moreno and using promo code FAMKIT24<\/strong>. To book, email: MMoreno@seacloud.com or call 888-732-2568. \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/p>\n\n\n\n

Ready to Make Chef Julie\u2019s Puerto Rican Sofrito?<\/h2>\n\n\n
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Chef Julie Carrion\u2019s Sofrito with Ham<\/h2>\n\n
\n \t\t \t\t\tRecipe by Julie Carrion<\/span>\n \t\t\n
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  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Puerto Rican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>cups<\/span><\/div>

    <\/span>Prep time<\/span>

    5<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    20<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      8<\/span> oz<\/span> ham, chopped<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> fresh oregano, minced<\/span><\/p><\/li>

    • <\/span>

      15<\/span> sprigs<\/span> fresh cilantro, chopped<\/span><\/p><\/li>

    • <\/span>

      10<\/span> cloves<\/span> garlic, chopped<\/span><\/p><\/li>

    • <\/span>

      5<\/span> cubanelle or banana peppers, stemmed, seeded, and chopped<\/span><\/p><\/li>

    • <\/span>

      4<\/span> large<\/span> yellow onions, chopped<\/span><\/p><\/li>

    • <\/span>

      1<\/span> red bell pepper, stemmed, seeded, and chopped<\/span><\/p><\/li>

    • <\/span>

      3\/4<\/span> cup<\/span> canola oil<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Place all ingredients in a food processor and finely chop.<\/li>
      • Place blended ingredients in a 12\u2033 skillet over medium-low heat.<\/li>
      • Cook until very soft, about 20 minutes. <\/li>
      • Store in the refrigerator for up to 1 week.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t