Small Bowl of Color Chilena
(click to enlarge)

Color Chilena


Chile   -   Color Chilena
Makes:
Effort:
Sched:
DoAhead:  		 1/2 cup
**
13 min
Yes		 In Chile, this ingredient is used as a Sofrito at the start of many recipes. It is also used as a topping for hot soups, etc. For vegetarian, use oil.




1/2
1
1
------
1/2
c
T
cl
---
T
Lard (1)
Paprika (2)  
Garlic
-- Options
Merquén (3)
Make   -   (25 min)
  1. In a small sauce pan heat LARD over moderate heat. Stir in GARLIC and fry stirring until it is lightly browned. Remove and take pan off the heat and let cool for 1 minute.
  2. Stir in PAPRIKA (and optionally MERQU´N). Let stand and cool, then you can decant the clear liquid from the dregs.
  3. Refrigerated in a sealed container it will keep for at least a month.
NOTES:

  1. Lard:

      Color is traditionally, and most often, made using Lard. Lard isn't nearly as bad for you as you have been told, but do render your own - store bought is bleached, processed, and may contain trans fats. Some people use rendered bacon fat, and some use Butter. For details see our Lard page. Vegetarians use oils instead. Pure (not virgin) Olive Oil and Avocado Oil are good durable choices.

  2. Paprika:

      Use a fresh Hungarian Paprika for best color and flavor. American paprika is made from dried California or New Mexico chilis, which are less flavorful and colorful.

  3. Merquén:

      This is a smoked chili flake from southern Chile. It is made from Aji Cacho de Cabra (Goat Horn Chili). It is available on-line. For details see our South American Chilis page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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