Where do empanadas get their magical flavors? The buttery, flaky crusts of the doughy turnovers play a role, of course. But the majority of the flavor is inside, layered in the meats, vegetables and other savory fillings.
At Milohas in South San Jose, the Prada family relies on a simple hogao recipe. Hogao is a take on Spanish sofrito and is typically used in a lot of Colombian dishes. Some versions are made with just green onions and tomatoes, but their version incorporates garlic and cumin, slow cooked over low heat.
Lina Prada-Baez of Milohas says the ragout-like sauce can be use to flavor chicken or other meats for empanadas. It’s also delicious with potatoes or eggs or as an addition to soups.
Milohas’ Hogao
Makes about 1 cup
Ingredients
2 tablespoons oil or butter
4 green onions, chopped
3 to 4 large tomatoes, chopped
1 clove garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste
Directions
In a medium pan, heat oil. Add onions, tomatoes, garlic and cumin and cook on low to medium heat for about 10 minutes. Season with salt and pepper to taste.
The mixture can be stored in an airtight container in the refrigerator for up to five days. Use hogao as a flavor-packed base for potatoes, scrambled eggs, soups and meats for empanada fillings.
— Recipe courtesy Milohas
