3 potatoes, peeled and chopped
2 cans of Rosita (pink) beans
2 packets of Sazon with achiote (in the Mexican foods aisle - with the Goya products)
4 ounces of tomato sauce
2 T olive oil
2 T Sofrito
2 packets of sazon - ham
mix it all together and simmer till potatoes are done. Yummy! I have doubled this recipe and it feeds our family, plus some. Also, I froze the remainder of the tomato sauce in premeasured 4 ounce servings, rather than toss the rest of the sauce, so now it is ready for a few more meals! Here are some pictures of the ingredients that I was unfamiliar with:
6 comments:
Ham flavored concentrate. Interesting. If the concentrate is flavored with ham, then what is the concentrate originally?
I'll have to try this one too.
Hey, Jake! Share recipes with me too!
I found it interesting, yet tasty!
Hmm, I may have to try this sometime. It sounds yummy. Ham concentrate though?
I am going to give these beans a try. In Ecuador the salty plantain chips were called Patacones. We liked them!
Sara, I believe the concentrate is neutrally flavored before the ham flavoring is added. In the processing they have to dilute the base concentrate slightly to account for the added ham flavoring. After the ham flavoring is added, they then remove salt to give it it's low-sodium flavor that we all enjoy so much. You can, in the home, retrieve the original concentrate base and flavor by simmering the the ham flavored concentrate for 20 minutes over an open fire. This is so that the smoky flavor of the ham can go back to its roots (you then do not have to worry about discarding it. Believe me, it's the easiest way.) The original concentrate base and the ham flavor then separate. Cool in the refrigerator or ice box. The ham flavoring is much more dense than the original concentrate and will sink to the bottom. Do not freeze. Simply skim the the original concentrate (you'll recognize it by its yellowish- purple coloring). The leftover ham flavoring albeit pretty to look at, is no longer usable. Discard or feed to a family pet. Humans do not produce the enzymes needed to digest doubly distilled ham flavoring. Single distillation, yes. Double distillation changes the conformation of the synthetic molecules in "ham flavoring" in a way that would cause it to just remain in the GI tract with all of your swallowed gum.
You can then use your neutrally flavored base concentrate for many applications. My favorite is neutral flavoring jello rings with pineapple chunks and mandarin oranges. Our kids like the neutrally flavored fruit roll-ups that I make with the Ron Popeil counter dehydrator/meat rotisserie unit. (If you get the right attachment, you can rotate meat and dry things out at the same time)
Thought you might want to know.
jake
if you like GOYA products, you have to try their marinade. criollo is excellent, comes in a tall skinny bottle and tastes so good on chicken beef or pork! We love to soak thin strips of meat in it, then barbeque and serve with tortillas. bet it would go wonderfully with your rice!
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