Red Pincho Seasoning Recipes

AUTHENTIC PUERTO RICAN SOFRITO RECIPE

Steps:

• Once everything has been rinsed and seeded, in small batches blend them in either a food processor or blender. (They may have to be done in batches. Onions are great on the bottom, they give off a lot of liquid once blended.)
• Refrigerate in a sealed container. Freeze in small containers extras that will not be used within the next two weeks

RED PINCHO SEASONING

Steps:

• Put all ingredients in a spice grinder or blender and blend until it is a powder. Store in a jar with tight fitting lid.

PUERTO RICAN PINCHOS/PINCHOS DE CERDO

Steps:

• Marinate the wooden skewers in water for 20 minutes to help prevent charring. (I use my kitchen sink to do this)
• Rinse and cut pork into 1 inch chunks.
• Add the pork chunks to a bowl and add the sazon, adobo, cumin, oregano, oil and vinegar. With a spoon or your hands, mix seasoning well into pork.
• Marinade for at least 20 minutes or overnight.Cover and refrigerate to marinade.
• Once pork is marinated, skewer pork chunks onto wooden skewers.
• After lighting lump charcoal and letting it start to heat, wait until it forms some "white ash" on top, then lightly oil grill grate with a brush.
• Add pinchos and cook on one side for about 10 minutes and check that they are not burning.
• With a pair of tongs, flip pinchos over and cook for another 10 minutes.
• While pinchos are cooking, make the garlic mojo. Add peeled garlic and oil to a blender and blend or use a morter and pestle.
• Flip over again and cook for another 5 minutes.
• Flip one more time and cook for another 5 minutes.
• Pinchos are done.Top with garlic mojo, barbeque sauce or leave plain.I like to mix match mine for company to give them options.Don't forget to top each skewer with a slice of bread.
• Optional and what I do: Add the bread slices to the grill and brush with garlic mojo. Char on each side for a minute.Top each skewer with a slice of bread! Truly authentic pinchos!

HOMEMADE SAZóN SEASONING

Steps:

• Place all ingredients in small bowl and mix until well blended. (Makes 10 1/2 teaspoons or 42 (1/4- teaspoon) servings.)
• Test Kitchen Tips:•Don't have McCormick® Ground Annatto on hand? Substitute 1 tablespoon McCormick® Ground Paprika + 1/2 teaspoon McCormick® Ground Turmeric in place of the annatto in this recipe.•For best results, pulse seasoning mixture in a coffee grinder for 3 to 4 seconds to blend flavors.

PINCHOS MORUNOS (SPANISH PORK SKEWERS)

Steps:

• Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
• Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
• Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
• Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
• Grill on a high heat until browned on the outside but just cooked through (don't overcook or they'll be dry!)
• Rest the skewers for five minutes and serve with lemon wedges

RED ROBIN SEASONING

Steps:

• Combine the ingredients in a small bowl and stir well. Store in a covered container.
• Makes 1/3 cup.