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Pain Train is rollling in
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<blockquote data-quote="GMB54" data-source="post: 4774104" data-attributes="member: 15365"><p>Saute the habanada with onions, garlic...a little celery is nice too until they are soft. Little pinch of Mexican oregano and some cumin. Salt the "sofrito" to your liking. It helps sweat out the flavors during the saute....that is a classic sofrito used in dishes from all over that region. Use whatever oil you like or some pork fat. Rendered fat from chorizo is killer.</p><p></p><p>That is the base for stuff like Cuban black bean stew aka Feijoada or Spanish Fabada. Its not a spicy dish (usually) but i do like mine a little spicy. Cajuns call it the holy trinity...very similar idea. Same basic mix is stellar in chilli or white beans dishes. The flavor of "heatless habanero" is simply a perfect match for this. Good for Caribbean style curries too if you want that flavor with far less heat than using bonnets.</p><p></p><p><a href="https://en.wikipedia.org/wiki/Sofrito" target="_blank">https://en.wikipedia.org/wiki/Sofrito</a></p></blockquote><p></p>
[QUOTE="GMB54, post: 4774104, member: 15365"] Saute the habanada with onions, garlic...a little celery is nice too until they are soft. Little pinch of Mexican oregano and some cumin. Salt the "sofrito" to your liking. It helps sweat out the flavors during the saute....that is a classic sofrito used in dishes from all over that region. Use whatever oil you like or some pork fat. Rendered fat from chorizo is killer. That is the base for stuff like Cuban black bean stew aka Feijoada or Spanish Fabada. Its not a spicy dish (usually) but i do like mine a little spicy. Cajuns call it the holy trinity...very similar idea. Same basic mix is stellar in chilli or white beans dishes. The flavor of "heatless habanero" is simply a perfect match for this. Good for Caribbean style curries too if you want that flavor with far less heat than using bonnets. [url=https://en.wikipedia.org/wiki/Sofrito]https://en.wikipedia.org/wiki/Sofrito[/url] [/QUOTE]
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