sazon

This Homemade Sazon Seasoning combines a handful of simple spices for a mix that's versatile and flavorful. I use it once a week for pulled pork, and it's also great with fish, chicken, beef, beans and rice, and more!&nbsp;

Sazon Seasoning

tbsp coriander

tbsp cumin

tbsp ground annatto seeds*

garlic powder

oregano

onion powder

Combine all ingredients in a small bowl and mix until the spices are evenly distributed.

Or, place all ingredients in a resealable plastic bag or jar, and shake.

Store sazon seasoning at room temperature for up to 1 year.

This Homemade Sazon Seasoning Mix is made with pantry staples and easy to make!  It&#039;s perfect for adding a punch of flavor to Spanish and Mexican dishes!  NO MSG or weird additives!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Homemade Sazon Seasoning Mix

TBS Ground Coriander

TBS Ground Cumin

TBS Ground Annatto (or 1 ½ tsp EACH: turmeric and sweet paprika)

TBS Garlic Powder

TBS Kosher Salt

tsp Oregano

tsp Onion Powder

tsp Ground Black Pepper

OPTIONAL: ¼ tsp Cayenne

In a small bowl, combine all ingredients and mix well.

Transfer to an airtight container and store in a dry place.

This spice blend is all you need to add color and flavor to your favorite dishes.

Sazón Seasoning Blend

kosher salt (reduce

garlic

annatto

cumin

coriander

turmeric

black pepper (optional)

In a mortar and pestle, grind the salt until fine. This breaks the salt down to the same size as the ground spices.

In a mixing bowl, combine the salt, garlic powder, onion powder, annatto, cumin, coriander, turmeric, and black pepper (if using).

Whisk the spices together until blended well.

Transfer the sazón to a jar with a tight-fitting lid. Store in a cool, dark place for 6 months or less.

Use as desired; 1 1/2 teaspoon equals one packet of sazón, while a portion size is 1/2 teaspoon.

Sazon seasoning that is MSG free is what is added to Latin dishes such as rice, beans, and stews to enhance the color to create a beautiful orange hue!

Homemade Sazon Seasoning

Tablespoons cumin

turmeric powder

Tablespoons coriander powder

Tablespoons ground annatto

Tablespoon oregano

Store in a glass container with a tight fitting lid, and store in a dry cool shelf where this sazon seasoning mix will last for 1-2 months.

* It can last longer, but be aware that ground herbs/spices lose their strong aroma quicker than if using fresh whole herbs/spices.

This pollo asado recipe is the ultimate Mexican roast chicken, marinated in zesty citrus and spices, then grilled and roasted for big flavor, so tender and juicy!

Pollo Asado Recipe (Mexican Roast Chicken)

olive oil

orange

lime

vinegar

garlic (minced)

achiote powder (+ more for sprinkling)

paprika (or use cayenne

Mexican oregano

red pepper flakes

Salt and pepper

FOR GARNISH: Fresh chopped cilantro (lime wedges, chili flakes)

Marinate the Chicken

Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.

Grill the Chicken

Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.

Roast the Chicken

Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.

Serve

Pupusas Sazonadas with Loisa

Heirloom White Corn Masa Harina

tbsp Loisa Sazón

tbsp Loisa Adobo

tsp Loisa Sal Marina or other sea salt

water

refried beans

queso fresco

Toppings

tbsp curtido

¼ sweet and spicy jalapeños

Mix 1 cup Masa Harina, Loisa Sazón, Adobo, and Sea Salt. Whisk together and combine.

Slowly add 1 cup of water and combine with masa harina mixture until a dough forms.

Form a small ball between your hands. Dip your fingers in oil and water combo to prevent dough from sticking to your hands. Make an indentation with your thumb in the center of the dough ball.

Use 1 teaspoon of each bean and cheese and place into the dough. Seal and form a ball again. Then pat back and forth between your hands rapidly until you form a disc. Repeat until you’ve used all the dough.

Heat a skillet or Comal over medium-high flame with 2 tbsp coconut or avocado oil.

Add 2-3 pupusas at a time and cook 4-5 minutes each side. Until dough is cooked through and the pupusas are golden brown with some char.

Serve warm with your favorite toppings like curtido (fermented cabbage slaw), sweet and spicy jalapeños, and some more queso fresco on top.

This vegan &quot;pollo&quot; guisado is a call to home with a plant based twist. Bursting with the same Latin flavors, high in protein and easy to make.

Vegan "Pollo" Guisado

tempeh,

red onion, finely diced

green bell pepper, finely diced

red bell pepper, finely diced

celery,

garlic,

brown sugar

tomato paste

soy sauce

vegetable broth

tsp sazon

tsp adobo

tsp black pepper

dry oregano

tsp vinegar

Optional, but recommended, steam tempeh in a pan with water for 10 minutes to cut bitterness. Remove and allow to cool as you prep your other ingredients.

Remove and allow to cool. Place tempeh in a bowl and add sugar, adobo, sazón, pepper and oregano and top with veggies.

Genly toss together and allow to sit and marinade for 30 minutes to an hour.

Once done marinading, heat up a pan to medium heat and add oil. Scoop tempeh out of marinade and add to the heated pan.

Carefully saute and brown both sides of tempeh.

While tempeh is cooking, add tomato paste to remaining marinade and stir together.

Scrape out marinade and add to tempeh in the pan. Stir and saute for about 3 minutes or until fragrant.

Add vegetable broth and bring mixture to a boil then reduce to a simmer. Allow to cook and simmer on low for 30 minutes.

If pan gets dry, add a little more water to make it more saucy again.

Once tempeh is cooked, add vinegar and turn off heat. Stir gently to combine all the flavors together.

Serve as desired. Garnish with extra herbs like cilantro if available.

This has been on my list since you posted it. I made this tonight for my fam of 3, and we all enjoyed it! Definitely would make again. It’s my first time making any version of this &amp; also a first using tempeh! I knew I liked tempeh, but always defaulted to cooking with tofu. Thanks for sharing! The flavors were somewhat new, but also super satisfying and comforting on a very cold day.

The flavor level of this recipe is insane. I was left incredibly satisfied after a bowl of this with rice and avocado. I'm always so impressed by your recipes, Catherine. Can't wait to try the next one. Kudos!

Top 7 sazon recipes from across the web

The most viewed sazon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sazon Seasoning

Homemade Sazon Seasoning Mix

Sazón Seasoning Blend

Homemade Sazon Seasoning

Pollo Asado Recipe (Mexican Roast C...

Pupusas Sazonadas with Loisa

Vegan "Pollo" Guisado

Top 7 sazon recipes from across the web

The most viewed sazon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sazon Seasoning

Homemade Sazon Seasoning Mix

Sazón Seasoning Blend

Homemade Sazon Seasoning

Pollo Asado Recipe (Mexican Roast C...

Pupusas Sazonadas with Loisa

Vegan "Pollo" Guisado

The most viewed sazon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine