🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
Easy
Published 1992
This concept is not the same thing as recado (although that and its Caribbean counterpart recaito must go back to the same root). It is probably related to the lengthier Spanish sofrito, which involves onions and garlic slowly cooked in olive oil and then simmered with tomatoes. Variations are found all around the Mediterannean. The recaudo is the same general idea except that the usual Mexican cooking fat would be lard or a bland vegetable oil. It is the beginni
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement
No reviews for this recipe