FLAVORING YOUR MEALS PART 1 of 2: CILANTRO-BROTH RECAITO MOLIDO, FRESH OR FROZEN WILL INTENSIFY FLAVORS!
Yes, regardless of using the fresh or the frozen form, time and time again this herbs and garlic seasoning will deliver a combination of flavors second to none, is no rocket science. For fresh one day homemade, simply combine herbs, peppers, garlic and onions, add water (I prefer chicken broth instead of water), put it all in your blender or food processor and boom, done. (Any leftover? Freeze it, continue reading…)
You can also make it for the whole week. Just increase the ingredient amount, pour the mix in a cupcake pan and freeze it. (Also, you can use an ice cube mold to get it in smaller cubes.) If it’s too thick, add more chicken or beef broth, it will help to pour into the mold.
This is mainly the base of many Spanish dishes and also, is very easy to use. When you use it fresh (not frozen) just add 1 tbsp. olive oil to a skillet, then carefully, add 1 or 2 tbsp. of Recaito Molido and stir well, (that is called SOFRITO and you can sauté fresh ham in olive oil before adding the Recaito to make sofrito). Next, add either tomato sauce, beans for stew or the meat, etc... Done.
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $2.55
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Servings: this recipe renders about 1 cup or 12 frozen cubes
Ingredients for Cilantro-Broth RECAITO Molido
½ large onion chopped (.20)
6 cloves garlic (.30)
1c. of Cilantro, chopped large (.30)
6 large Cuban oregano leaves (.20)
¼ c. Italian oregano (OPTIONAL) (.20)
6 large Culantro long leaves (OPTIONAL) (.35)
½ green or red pepper (.35)
3-4 baby sweet peppers (ajicitos dulces) (OPTIONAL) (.20)
½ to ¾ c. chicken or beef broth or stock (or more if needed) (.45)
Clean and cut all the ingredients above mentioned.
In a food processor or blender, add and process all the ingredients listed. (if it gets too thick you can add more broth so you can pour into the molds.)
Oil spray a cupcake baking mold.
Pour the Recaito Molido into the mold, not filling it to the top and then freeze it.
Once frozen, take the 12 Recaito Molido-cakes off the mold and place in a plastic bag, seal well. (Write on the bag so is not mixed with your other frozen herbs).
Back to the freezer again to use in soups and stews at a later time.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.