Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 28, 2010 05:40 PM

Man vs. Food (Puerto Rico) El Churry Mixto sandwich

I just saw this episode last night and it looked sooooo good! They said the meats were marinated for two days in a sofrito, consisting of cilantro, garlic, onion and peppers. A lot of the recipes I'm finding include tomatoes or ham....Does anyone have a good recipe?


  1. Click to Upload a photo (10 MB limit)
  1. Sofrito or Recaito? For clarificaton, sofrito always contains tomatoes and red bell pepper for sweetness and color; recaito does not and is basically green. I've never seen ham in a sofrito recipe. Sofrito is usually used for marinating meat, as well as a seasoning base for other dishes, as opposed to recaito. Here are my recipes for both, adaped from Daisy Martinez by me, and approved by my Puerto Rican husband. So, just cilantro, garlic, onion and peppers is really recaito:


    2 medium Spanish onions, large dice
    3 to 4 Italian frying peppers, "cubanelles" large dice
    15, yes,15 cloves of garlic, peeled
    1 large bunch cilantro
    7 to 10 ajices dulces, split and seeded, see photo link, these peppers are not hot
    4 leaves of culantro, or another handful cilantro if you can't find culantro
    3 to 4 ripe plum tomatoes, diced
    1 large red bell pepper, seeded and diced into large pieces

    Makes about 4 cups

    Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until almost smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes very well.


    1 medium Spanish onion, cut into large dice
    8 cloves garlic, peeled
    6 ajicitos dulces, split and seeded or 1 cubanelle pepper, cut into large dice
    4 leaves culantro, add 2 more sprigs of cilnatro if you can't find culantro
    6 big sprigs of cilantro, stems and all, coarsely chopped (about 1 cup packed)

    Makes about 2 cups

    Place the onion and garlic in the work bowl of a food processor fitted with the metal blade. With the motor running, add the remaining ingredients, one at a time and process, until the mixture is almost smooth.

    Keep what you'll use in a few days in the frig and put the rest into ½-cup portions in sealable plastic bags and freeze.

    Photo link for aji dulce:

    1. Im watching that episode right now!
      2 large green chilies, onion, garlic and cilantro. Mix in a blender, but don't mix too much. Keep it kind of chunky. Marinate chopped skirt steak in it for 2 days. :)