Puerto Rican sofrito and tacos? Heck yeah!! You guys these tacos were an absolute hit. Now, these aren’t your average tacos. Noooo…We are talking about the very best, juicy and tender and incredibly flavorful chicken tacos. The sofrito coupled with the garlic cilantro crema will blow your mind. I love this dish not only because they taste amazing but it’s one of those easy to put together recipes and you can also get a head start a day in advance with the sofrito marinating.
We all know how to make tacos, so for this post I will be focusing on the sofrito marinade and the garlic cilantro crema which are what make these tacos shine. But before we get into the recipes, let’s talk about sofrito.
Sofrito is to Puerto Rican food what butter is to French food. It is the base of most of our cooking. If you open a Puerto Rican’s fridge there is 99.9% chance that you will find sofrito in it. It is a must have! And the panic that sets in when you see that you are running low on your sofrito is something every Puerto Rican can relate to. LOL!
So what’s in it you ask? Well, sofrito is a basic blend of peppers, onions, garlic, cilantro and culantro blended together to create a puree. A puree of pure magic! It is used in stews, rice dishes, bean dishes and more! Read below for the recipe.
Now about the tacos! When preparing these tacos, seasoning is the key ingredient. I used the sofrito as a marinade on the chicken. I cut the chicken in small chunks, sprinkled some adobo, drenched it in sofrito and let it marinade overnight in the fridge. The flavor it gave to the chicken was out of this world.
I then topped the tacos with homemade garlic cilantro crema. Another easy recipe consisting of plain Greek yogurt, mayo, garlic, lime and cilantro.
This cream packs so much flavor. And the best part? It can also be used a dipping sauce on fries, tortilla chips, plantains and pretty much anything that can be dipped!
I dressed up my tacos with salsa, onions, tomatoes, cilantro and avocado, but you can use whatever toppings you’d like. The possibilities are endless!
Paired them with margaritas and your Taco Night will be one for the books! Enjoy!
4 green bell peers
2 red bell peppers
3 yellow onions
1 whole garlic (minced)
3 cups cilantro
1 cup culantro (if can’t find it, add extra cilantro)
3 tablespoon vegetable oil
1 pack of Goya Sazon
- Put all the ingredients (except the oil and sazon) in blender or food processor and puree. (If needed, add water to blender).
- Add the vegetable oil and sazon while pureeing.
- Store in glass jars for up to 2 weeks or freeze.
Garlic Cilantro Crema
1 cup chopped cilantro
1 cup plain Greek yogurt
1 cup mayonnaise
3 minced garlic cloves
3 tablespoon fresh lime juice
- Blend all the ingredients bowl.
- Refrigerate before serving.