Paprika or Chilean Color

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Paprika or Chilean Color is the heart and soul of the Chilean cuisine, similar to the sofrito for other cultures. Use it to sauté onions at the beginning of any Chilean dish.

Stored in the fridge and omnipresent. Some of the dishes they start with the melting of the Chilean Color are winter soups like Porotos con Riendas (bean and spaghetti soup), Charquicán (winter squash and potato stew) and so many more. Also, it can be a finishing touch.

My grandmother always used the rendered fat from chicharrones, I use the rendered fat from bacon, it gets me very close to the original flavor.

Paprika or Chilean Color

★★★★★ 4.5 from 2 reviews

• Author: Pilar Hernandez
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 1 cup 1x
• Category: Savory
• Method: Stove cooked
• Cuisine: Chilean

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Description

The Chilean sofrito o starter fat for many dishes.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup, 190 grams shortening or lard
• 1 tablespoon sweet paprika
• 1 tablespoon merkén (Chilean smoked chili, available at Amazon), optional
• 2 cloves garlic, peeled, optional

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Instructions

1. In a small saucepan or skillet, over medium heat, melt the shortening. If you want, add the garlic and let fry for 1 minute, remove and discard.
   
2. Add the paprika and Merken if using. Lower the heat to low, cook, stirring for 2 minutes.
   
3. Allow to cool in the same pot, it will solidify or transfer to a glass jar, you can strain if desired.

   

4. Keep refrigerated.
   

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Keywords: chilean color, chilean sofrito