... fierce food at home

header photo




The other must have seasoning blend for adding a little Latin flair to your meat, grain, and veggie dishes. Contains annato, coriander, cumin, garlic, onion, sea salt, oregano, smoked paprika, black pepper, turmeric.

Use as a rub/marinade for grilling meats and seafood to add color and bold but not spicy flavor.

Roast veggies with an adobo style sauce of SAZON, orange juice, and a little olive oil.

Cut fresh corn tortillas into wedges, spray lightly with cooking oil and sprinkle with a little SAZON®. Bake 7-10 minutes at 375 until lightly browned and crispy.

Sprinkle on popcorn for a whole new take on movie night.


Sazon Grilled Chicken Thighs
~~serves 4 with great leftovers~~

1 1/2 pounds boneless skinless chicken thighs
2 Tbsp olive oil
4 tsp SAZON
Lime wedges, cilantro, radish slices to serve

1. Place chicken pieces in a zip-bag or large non reactive bowl. Coat with oil then sprinkle in SAZON and toss to coat. Seal the bag or cover the bowl and refrigerate a half hour, half the day, or even overnight for maximum flavor.
2. Bring to room temp while you heat up the grill or broiler. When ready, cook chicken about 6-8 minutes per side until golden brown and juices run clear, about 165 degrees F.
3. Pull chicken and let rest a few minutes before slicing.
Serve plated with lime, cilantro, and radish.
**TIP: if you are doing a quick marinade for toss with oil and fresh lime juice.


~serves a crowd~


For marinade:
2 tsp olive oil
2 tsp white vinegar
2 garlic cloved minced fine
2 tsp ADOBO

For the sofrito:
1 red bell pepper, seeded, stemmed and rough chopped
1 onion, chopped
1 cubanelle pepper seeded, stemmed and rough chopped
2-3 mini sweet peppers (optional), seeded, stemmed and rough chopped
6 garlic cloves, chopped
handful fresh cilantro, stems and leaves

For the guisada:
3 lb chuck roast, fat trimmed and cut into 2 inch pieces
2 Tbsp of your favorite cooking oil, more may be needed
1 cup sofrito
1 Tbsp SAZON
1 1/2 cup beef (or chicken) stock
1 lb whole peeled tomatoes, cooked or canned, with all their juices
1 carrot, sliced
1 celery stalk, sliced
1 lb potatoes, cut into large chunks

To serve: cooked white rice, fresh chopped cilantro


For marinade:
Mix all marinade ingredients in a large bowl. Toss with beef chunks and let sit at least 30 minutes. Refrigerate up to 24 hours.

For sofrito:
You can chop all the veggies finely by hand, but for this volume, try running it through a food processor. What you don't use for this recipe will keep covered in the fridge for up to a week to use in your next cooking adventure.

For the guisada:
In a large dutch oven, heat 1 Tbsp oil to medium-high and add beef. Work in batches if you have to, so the meat sears not stews. Brown well and remove to a bowl as you work through it.
Reduce heat to medium-low, add another 1 Tbsp oil, and stir in sofrito, cooking until soft but not browned, and most liquid is evaporated. Stir occasionally, using liquid from sofrito to scrape up any browned bits. Cook 7-8 minutes.
Stir in SAZON and cook about a minute, until sofrito is well coated in seasoning, then stir in stock, tomatoes, carrot, celery, and potatoes. Bring up to a boil then turn off heat.
Place, covered, in a 350 degree F oven and cook for 1 1/2 - 2 hours, until meat and veggies are tender.
Serve alongside hot cooked white rice and garnish with fresh chopped cilantro.